kuk [cook] | COOK BOOK by Sebastian Frank | DK Verlag
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Sebastian Frank, patron of the restaurant "Horváth" in Berlin, shows his authentic cooking in his cookbook "kuk [cook]". His emancipatory approach, that every product gets the same attention and the supposedly simple can be as much the main actor as the noble product, as well as the stringent censorship in the selection of products make his cuisine unmistakable. It is virtuoso how Sebastian Frank manages to generate this enthusiasm with products that everyone thinks they know. But he has delved deeper into them, analyzed them in more detail, and if he doesn't see an optimization of the product through treatment or processing, then he doesn't do it. With this approach, Sebastian Frank has cooked his way to the top of the culinary elite. In 2018, his art was ennobled by madridfusión with the award "Best Chef in Europe".
Austrian tradition rethought
In Sebastian Frank's cuisine, the focus is on products of regional origin, but at the same time this means a complete abandonment of exotic ingredients. Thus, olive oil, lobster & Co. are consistently dispensed with, lard, camelina oil, sturgeon and much more more more than make up for it. For example, the passionate chef grows herbs and plants for his restaurant on his roof terrace himself.
In "kuk [cook]" you will find recipes and inspiration on the following topics/products:
- Animal fat
- Onions and garlic
- Root vegetables
- Grain & Co.
- Fermented and ashes
- Meat and blood
- Non-alcoholic beverage accompaniment
Discover the emancipatory cuisine of star chef Sebastian Frank. You have never seen traditional Austrian dishes like this before.
Publication date: April 2019
Content: 240 pages | hardcover | color photos throughout
Size: 24x29 cm WxH
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