The book presentation in the future food studio
"Food Change - 7 guiding principles for a new food culture "is the new in-Verlag Krenn book by Hanni Rützler and Wolfgang Reiter, which on June 16 at a press brunch was presented - in the future food studio - accompanied by a 4-gägigen menu that illustrated the key ideas with culinary delights. Cooking hood Johann Reisinger served unadulterated Mariazell char fine nutty and intense Einkorntascherln Mizzi Schindler strawberries from Erich Stekovic . will also be remembered by those present himself plucked from the earth radish. The new kitchen in the future food studio (powered by Miele ) has passed its first test with flying colors.
Ö1 contribution to the book (38MB)
: APA-OTS / Ian Ehm press release
0 comments:
Post a Comment