Culinary Chronicle International Gourmet Edition appears yearly (autumn) in two languages
(English and German) Format: 255x320 mm, 496 pp. With recipes and over 500 photographs and
illustrations by Bruno Hausch
Food is culture.
This concept is the basis of this book and the idea behind a series of volumes to follow.
The aim of THE CULINARY CHRONICLE is to document the wealth of food culture from all over the
world - each year a new, with painstakingly researched articles on regions supposedly well-known,
but worth discovering afresh. The purpose of the book is to explore a new dimension: it wants to
document the times we live in, offering plenty of culinary information for the eye and the mind,
while at the same time, with its modern design, generous series of illustrations and
high-quality production, providing enjoyment and stimulating the senses.
For the first time, in THE CULINARY CHRONICLE, a comprehensive documentation is dedicated to
the globally cultivated and celebrated art of cooking. As experienced publishers of books which
won multiple prices, we regard it as our special challenge to go a step beyond the usual forms of
presentation and to acclaim the world's food culture at the highest level.
The Culinary Chronicle - Edition No. 8.
THE CULINARY CHRONICLE -
VOLUME NO.8 including DVD ENGLISH or
GERMAN EDITION
The Culinary Chronicle -
Edition No. 8 Japan & Europe
JAPAN:
Kiyomi Mikuni, Tokyo
Tsukiji Tamura, Tokyo
Mamoru Sugyama, Sushi Koh, Tokyo
Reportage of the worldwide largest fish market in Tokyo
EUROPE:
France:
Marc Haeberlin, Auberge de l'Ill, Illhaeusern
Bernard Antony, Maître Affineur Fromagier, Vieux-Ferrette
Alain Llorca, Moulin de Mougins, Mougins
Italy:
Massimiliano Alajmo, Le Calandre, Sarmeola di Rubano
Hotel San Pietro, Positano
Gennaro Esposito, Ristorante Torre di Saracino, Naples
Spain:
Ferran Adrià, El Bulli, Roses & Barcelona
Santi Santamaria, Can Fabes, Sant Celoni
Joan Roca, El Celler de Can Roca, Gerona
Carmen Ruscalleda, Restaurante Sant Pau, Sant Pol de Mar
Ireland:
Reportage of lobster fishing on Irelands west coast
THE CULINARY WORLD ON DVD
A culinary magazine on DVD is enclosed to the book. The DVD features 199 minutes of content in 5 languages: English, German, French, Spanish, Italian
Playing time: 199 minutes each language
Videos with impressions, interviews, reports, cooking of recipes,
with addresses and information
Contents:
Tokyo: Kiyomi Mikuni, Tsukiji fish market, the making of sushi, a traditional japanese Restaurant - 31 min
Italy: Gennaro Esposito, Ristorante Torre del Saracino, Naples, il San Pietro di Positano, Pasta from Gragnano - 38 min
Spain: Ferran Adrià, El Bulli, Roses & Barcelona - 24 min
Spain: Santi Santamaria, Can Fabes, Sant Celoni - 14 min
Spain: Joan Roca, El Celler de Can Roca, Gerona - 7 min
Spain: Carme Ruscalleda, Restaurante Sant Pau, Sant Pol de Mar - 19 min
Spain: Christian Escribà - 4 min
France: Marc Haeberlin, Auberge de l'Ill, Illhaeusern - 27 min
France: Alain Llorca, Moulin de Mougins, Mougins - 19 min
France: Bernard Antony, Maître affineur fromager, Vieux-Ferrette - 9 min
Ireland: Impressions of lobster fishing on Irelands west coast - 7 min
over 157 recipes from the top chefs, 500 illustrations, 496 pages, embossed linen binding in slip cover, Format 24.5 x 31.5 cm (9.5 x 12.5 inches)
The Culinary Chronicle - Edition No. 7.
THE CULINARY CHRONICLE -
VOLUME NO.7 ENGLISH /
GERMAN EDITION
The Culinary Chronicle -
Edition No. 7 The Best of Belgium, Luxembourg and the Netherlands.
Belgium
Au Gastronome, Michel Libotte, Paliseul; Clos St Denis, Christian Denis, Kortessem; Comme chez soi, Pierre Wynants, Lionel Rigolet, Brussels; restaurant Claude Dupont, Claude and Eric Dupont, Brussels-Ganshoren; Sea grill, Yves Mattagne, Brussels: Bruneau, Jean-Pierre Bruneau, Brussels - Ganshoren; De Bijgaarden, W.Vermeulen, H.Dindin, O. Schisinger, Groot-Bijgaareden; 't Oud Konijntje, Patricia Desmedt, Waregem; Hofvan Cleve, Peter Goossens, Kruishoutem; Château du Mylord, Jean-Baptiste Thomaes, Ellezelles; 't Molentje, Danny Horseele, Zeebrügge; De Karmeliet, Geert Van Hecke, Bruges; De Bellefleur, Jan Buytaert, Kapellen.
Luxembourg
La bergerie, Thierry Phal, Geyershaff; Lea Linster, Frisange
Netherlands
Oud Sluis, Sergio Herman, Sluis; Inter Scaldes, Jannis Brevet, Kruiningen; Parkheuvel, Cees Helder, Rotterdam; la Rive, Edwin Kats, Amsterdam; Vermeer, Pascal Jalhaij, Amsterdam; De Bokkedoorns, Lucas Rive, Overveen; De Librije, Jonnie Boer, Zwolle.
over 157 recipes from the top chefs, 500 illustrations, 496 pages, embossed linen binding in slip cover, Format 24.5 x 31.5 cm (9.5 x 12.5 inches)
The Culinary Chronicle - Edition FISH.
THE CULINARY CHRONICLE -
FISH ENGLISH
EDITION
The Best Fish cookery.
The international standard work containing the very best recipes by starred chefs as well as all important information needed for preparing fish and seafood.
A collection of more than 200 sophisticated recipes by international chefs, a book in which everything revolves around fish and seafood from appetizers to entrés, from regional to international creations!
Extensive step-by-step instructions cover basic techniques (e.g. how to tell if the fish are fresh, how to prepare them for cooking, valuable hints for expert scaling, gutting, fileting, boning or shelling) or basic recipes (stocks, sauces, jellies, marinades, farces and terrines, marinating salmon and cutting fish open for serving etc.)
The book also includes a presentation of the basic cooking methods such as steaming, boiling, pan-frying, preparing whole fish, oven-baking or baking in foil, dough-wrapping, grilling, deep-frying, and smoking, and is complemented by an international fish dictionary.
A standard work for professionals and fish and seafood lovers as well as chefs specialized on fish or those planning to be!
Over 220 recipes from 120 of the top chefs worldwide, step-by-step preparations, about 450 illustrations, 496 pages, embossed binding in slip cover, Format 24.5 x 31.5 cm (9.5 x 12.5 inches)
The Culinary Chronicle - Edition No. 6.
THE CULINARY CHRONICLE -
VOLUME NO.6 ENGLISH /
GERMAN EDITION
The Culinary Chronicle -
Edition No. 6 The Best Chefs in
Germany and Switzerland
GERMANY
Schwarzwaldstube, Harald Wohlfahrt, Baiersbronn-Tonbach, Bareiss, Claus-Peter Lumpp, Baiersbronn-Mitteltal, Hirschen, Hans-Paul Steiner, Sulzburg, Speisemeisterei, Martin Öxle, Stuttgart, Gourmetrestaurant Schloss Berg, Christian Bau, Perl-Nennig, Steinheuers Restaurant Zur Alten Post, Stefan Steinheuer, Bad Neuenahr, Restaurant Dieter Müller, Dieter Müller, Bergisch Gladbach, Zur Traube, Dieter Kaufmann, Grevenbroich, Hummerstübchen, Peter Nöthel, Peter Liesenfeld, Düsseldorf, Im Schiffchen, Jean-Claude Bourgueil, Kaiserswerth, Résidence, Berthold Bühler, Heinz Bach, Essen, La Table, Thomas Bühner, Dortmund, Die Windmühle, Christian Lohse, Bad Oeynhausen, Tantris, Hans Haas, München, Residenz Heinz Winkler, Heinz Winkler, Aschau
SWITZERLAND
Le Pont de Brent, Gérard Rabaey, Brent-Montreux, Le Cerf, Carlo Crisci, Cossonay, Domaine de Châteauvieux, Philippe Chevrier, Satigny/Peney-Dessus, Petermann?s Kunststuben, Horst Petermann, Küsnacht, Wirtschaft zum Wiesengrund, Hans-Peter Hussong, Uetikon am See, Santabbondio, Martin Dalsass, Lugano-Sorengo, Walserhof, Beat Bolliger, Klosters, La Bellezza, Eduard Hitzberger, Ftan, Jöhri?s Talvo, Roland Jöhri, Champfèr-St. Moritz
over 140 recipes from the top chefs, 500 illustrations, 496 pages, embossed linen binding in slip cover, Format 24.5 x 31.5 cm (9.5 x 12.5 inches)
The Culinary Chronicle - Edition No. 5.
THE CULINARY CHRONICLE -
VOLUME NO.5 ENGLISH /
GERMAN EDITION OR ENGLISH / FRENCH EDITION
The Culinary Chronicle -
Edition No. 5 The Best Chefs in
South & South Eastern France
New: available in 2 editions :
English/German and
English/French
The Culinary Chronicle - Edition No. 5 The Best Chefs in South & South Eastern
France
A culinary trip to the gastronomical highlights in the South of France. From
the mediterrean cooking on Côte d'Azur, the aromatic herb gardens of Provence and
the culinary enthusiasm of the Basque country to the wine region of Bordeaux.
Château de la Chèvre d'Or, Jean-Marc Delacourt, Eze Château Eza, Eze La Réserve
de Beaulieu, Christophe Cussac, Beaulieu-sur-Mer Grand-Hotel du Cap Ferrat,
Saint-Jean-Cap-Ferrat Restaurant Chantecler, Alain Llorca, Nizza La Terrasse,
Christian Morisset, Juan-les-Pins Le Mas d'Artigny, Saint Paul La Bastide
Saint-Antoine , Jacques Chibois, Grasse La Palme d´Or, Christian Willer, Cannes
Belle Otéro, Francis Chauveau, Cannes L´Oasis, Stéphane Raimbault,
Mandelieu-la-Napoule Villa Saint Elme, Les Issembres Le Moulin de Lourmarin,
Edouard Loubet, Lourmarin Le Clos de la Violette, Jean-Marc Banzo,
Aix-en-Provence L´Oustaù de Baumanière, Jean-André Charial, Les
Baux-de-Provence Hostellerie du Vallon de Valrugues, Saint-Rémy-de-Provence
Jardin des Sens, Jacques et Laurent Pourcel, Montpellier Relais de la Poste, Jean
Coussau, Magesq Les Prés d`Eugénie, Michel Guérard, Eugénie-les-Bains Auberge
de la Galupe, Christian Parra, Urt Château Cordeillan Bages, Thierry Marx, Pauillac
Centenaire, Roland Mazère, Les Eyzies-de-Tayac Domaine de Rochebois,
Vitrac-Sarlat
140 recipes from the top chefs, 500 illustrations 496 pages, embossed
linen binding in slip cover Format 24.5 x 31.5 cm (10 x 12.5 inches) All productions
of content and photos in 2001-06-13
New: available in 2 editions : English/German
and English/French
THE CULINARY CHRONICLE -
AUSGABE NR.5 ENGLISCH /
FRANZÖSICHE AUSGABE
The Culinary Chronicle -
Ausgabe Nr. 5 The Best Chefs
in South & South Eastern
France Eine kulinarische
Schlemmerreise zu den Besten
im Süden Frankreichs. Von der
Côte d'Azur, über die Provence
und das Baskenland bis
Bordeaux.
Château de la Chèvre d'Or, Jean-Marc Delacourt, Eze Château Eza, Eze La Réserve
de Beaulieu, Christophe Cussac, Beaulieu-sur-Mer Grand-Hotel du Cap Ferrat,
Saint-Jean-Cap-Ferrat Restaurant Chantecler, Alain Llorca, Nizza La Terrasse,
Christian Morisset, Juan-les-Pins Le Mas d'Artigny, Saint Paul La Bastide
Saint-Antoine , Jacques Chibois, Grasse La Palme d´Or, Christian Willer, Cannes
Belle Otéro, Francis Chauveau, Cannes L´Oasis, Stéphane Raimbault,
Mandelieu-la-Napoule Villa Saint Elme, Les Issembres Le Moulin de Lourmarin,
Edouard Loubet, Lourmarin Le Clos de la Violette, Jean-Marc Banzo,
Aix-en-Provence L´Oustaù de Baumanière, Jean-André Charial, Les
Baux-de-Provence Hostellerie du Vallon de Valrugues, Saint-Rémy-de-Provence
Jardin des Sens, Jacques et Laurent Pourcel, Montpellier Relais de la Poste, Jean
Coussau, Magesq Les Prés d`Eugénie, Michel Guérard, Eugénie-les-Bains Auberge
de la Galupe, Christian Parra, Urt Château Cordeillan Bages, Thierry Marx, Pauillac
Centenaire, Roland Mazère, Les Eyzies-de-Tayac Domaine de Rochebois,
Vitrac-Sarlat
140 Rezepte der Spitzenköche, 500 Illustrationen 496 Seiten, geprägter
Leineneinband im Schuber Format: 24.5 x 31.5 cm Alle Foto- und
Inhaltsproduktionen vom Jahr 2001
Neu: in 2 Ausgaben erhältlich: Englisch/Deutsch
und Englisch/Französisch
Restaurants to appear in this number
Château de la Chèvre d'Or, Jean-Marc Delacourt, Rue du Barri (Accès piétonnier), 06360 Èze
La Réserve de Beaulieu, Christophe Cussac, 5 Boulevard du Géneral Leclerc, 06310 Beaulieu-sur-Mer
Restaurant Chantecler, Alain Llorca, Hotel Negresco, 37 Promenade des Anglais, 06000 Nizza
La Terrasse , Christian Morisset, La Pinède, Av. Georges-Gallice, 06160 Juan-les-Pins
La Bastide Saint-Antoine , Jacques Chibois , 48 Avenue Henri Dunant , 06130 Grasse
La Palme d´Or , Christian Willer , Hotel Martinez, 73 Boulevard de la Croisette, 06400 Cannes
Belle Otéro , Francis Chauveau , 58 Boulevard de la Croisette, 06400 Cannes
L´Oasis , Stéphane Raimbault, Rue Jean-Honoré Carle, 06210 Mandelieu-la-Napoule
Le Moulin de Lourmarin , Edouard Loubet , Rue du Temple, 84160 Lourmarin
Le Clos de la Violette , Jean-Marc Banzo , 10 Avenue de la Violette, 13100 Aix-en-Provence
L´Oustaù de Baumanière , Jean-André Charial , 13520 Les Baux-de-Provence,
Jardin des Sens , Jacques et Laurent Pourcel , 11 Avenue St-Lazare, 34000 Montpellier
Relais de la Poste , Jean Coussau , 4 ,Avenue de Maremne, 40140 Magesq
Les Prés d`Eugénie , Michel Guérard , 40320 Eugénie-les-Bains
Auberge de la Galupe , Christian Parra , Place du Port, 62420 Urt
Château Cordeillan Bages , Thierry Marx, Route des Châteaux, 33250 Pauillac
Centenaire , Roland Mazère , 24620 Les Eyzies-de-Tayac
Grand-Hotel du Cap Ferrat, Boulevard du Géneral de Gaulle, 06230 Saint-Jean-Cap-Ferrat
Château Eza, 06360 Eze Village
Le Mas d'Artigny, Route de la Colle, 06570 Saint Paul
Villa Saint Elme, Corniche des Issembres, 83380 Les Issembres
Hostellerie du Vallon de Valrugues, Chemin Canto Cigalo, 13210 Saint-Rémy-de-Provence
Domaine de Rochebois, Route de Montfort, 24200 Vitrac-Sarlat
The Culinary Chronicle - Edition No. 4.
The Best Chefs in Spain & South East Asia
SPAIN
El Bulli, Ferran Adrià, Montjoi, Rosas,
El Raco de Can Fabes, Santi Santamaria, Sant Celoni,
Arzak, Juan-Mari Arzak, San Sebastián,
Akelare, Pedro Subijana, San Sebastián,
Martin Erasetegui, Lasarte,
Zuberoa, Hilario Arbelaitz, Oiartzun
SOUTH EAST ASIA
The Best of Singapore, Thailand and Malaysia Cuisine:
Goodwood, Park Hotel Singapore,
The Pensinsula Bangkok,
Shangri-La Hotel, Bangkok,
Hilton Kuala Lumpur,
JW Marriott Kuala Lumpur,
Pangkor, Laut Resort, Malaysia
161 recipes, 496 pages, embossed linen binding in slip cover, Format: 24.5 x 31.5 cm
(10 x 12.5 inches), more than 160 recipes, 500 illustrations. All texts and recipes in
English and German language, all over production in 2000.
THE CULINARY CHRONICLE Volume No. 3.
The Top Chefs from New York and Paris
The Best of Italy and California Cuisine
The Loveliest Culinary Book 1999 The Top Chefs from New York and Paris
Take off on a culinary trip of the senses trough Italy and California. At the followin
restaurants, which will be featured in the book, you definately should stop for a break:
NEW YORK
Daniel, Daniel Boulud Chanterelle, David Waltuck Lutèce, Eberhard Müller Lespinasse, Christian
Delouvrier Aureole, Charlie Palmer Nobu, Nobu Matsuhisa Jean Georges
Vongerichten La Caravelle, Cyril Renaud March, Wayne Nish Bouley Bakery, David Bouley
The Four Seasons, Christian Albin Union Square Café, Michael Romano La Grenouille,
Daniel Orr Le Bernardin, Eric Ripert Le Cirque 2000, Sirio Maccioni
PARIS
Alain Ducasse Faugeron, Henri Faugeron Relais Carré d'Or, Mosaïc Arpège, Alain Passard
Guy Savoy, Le Bristol Lucas Carton, Alain Senderens Le Grand Véfour, Guy Martin Taillevent,
Jean-Claude Vrinat Carré des Feuillants, Alain Dutournier Les Ambassadeurs, Dominique
Bouchet Apicius, Jean-Pierre Vigato Michel Rostang
Cloth-bound with foil stamping in slip case. 496 pages. Size: 24.5 x 31.5 cm
(9.5 x 12.5 inches). About 150 recipes, about 500 photos and illustrations.
All texts and recipes in English and German, new production 1999
The Culinary Chronicle - Volume No. 2.
The Best of Italy and California Cuisine
Take off on a culinary trip of the senses trough Italy and California. At the following
restaurants, which will be featured in the book, you definately should stop for a break:
The Top Chefs from Italy and California
Italy:
Al Bersagliere, Massimo Ferrari, Goito Al Sorriso, Luisa Valazza, Soriso
Ambasciata, Fratelli Tamani, Quistello Antica Osteria del Ponte, Familie Santin,
Cassinetta di Lugagnano Dal Pescatore, Nadia Santini, Canneto sull'Oglio Don Alfonso,
Alfonso Iaccarino, S. Agata Sui Due Golfi Enoteca Pinchiorri, Annie Feolde, Firenze Gambero
Rosso, Fulvio Pierangelini, San Vincenzo Gualtiero Marchesi, Erbusco La Tenda Rossa,
Familien Salcuni und Santandrea, San Casciano in Val di Pesa Vissani, Gianfranco Vissani,
Civitella del Lago/Baschi
California
San Francisco
Fleur de Lys, Hubert Keller, San Francisco French Laundry, Thomas Keller, Yountville,
Napa-Valley JardiniÜre, Traci Des Jardins, San Francisco La Folie, Roland Passot,
San Francisco Ritz-Carlton Dining Room, Silvain Portay, San Francisco
Los Angeles
Campanile, Mark Peel, Los Angeles Citrus, Michel Richard, Los Angeles Joe's Restaurant,
Joe Miller, Venice Jozu Restaurant, Suzanne Tracht, Los Angeles L'Orangerie, G‚rard Ferry,
West Hollywood Pascal, Pascal Olhat, Newport Beach Patina, Joachim Splichal, Los Angeles
San Diego
Dobson's Restaurant, Max Elfman, San Diego George's at the Cove, Scott Meskan, La Jolla
Laurel Restaurant and Bar, Douglas Organ, San Diego Mille Fleurs, Martin Woesle, Rancho Santa
Fe Rancho Valencia Resort, Steve Summer, Rancho Santa Fe Wine Sellar the Brasserie, Doug Organ,
San Diego
Cloth-bound with foil stamping in slip case. 496 pages. Size: 24.5 x 31.5 cm
(9.5 x 12.5 inches). About 130 recipes, about 500 illustrations.
The Culinary Chronicle Volume No. 1.
The best of; Hong Kong, Marocco, London
The first volume picks out the focal points of three totally heterogeneous locations.
The cuisine of Hong Kong is illuminated in depth, from the most renowned gastronomies of
the international hotels to the best Chinese specialty restaurants. The city in which money
is the number-one topic is also impressive in its bustling, hectic wok kitchens with their
flame-belching stoves, the clearly defined recipes for success of the individual establishments,
the multicultural, cosmopolitan top-class addresses, but also in the perfection of its service.
A world away lies Morocco, whose southern region represents a counterpart that could not be
richer in contrasts. The tranquility of the country, the carefully nurtured traditions, the
light and colors, the arabesques of the architecture and design create an atmosphere of
receptiveness for pleasure. Morocco's unspoilt natural surroundings, simple life-style and
the genuine hospitality of the people harmonize with the luxurious cordiality of the hotels
and restaurants into a multifaceted unison.
London, finally, represents the modern age. Having awoken from its long culinary torpor,
the city can today claim its place in the avantgarde. Both camps - the champions and supporters
of the latest success cuisine as well as the young, extremely creative cooks who achieve their
high aims and novel ideas with incredible perfection and professionalism - are portrayed in this
book
Technical specification Cloth-bound with foil stamping in slip case 496 pages,
size: 24.5 x 31.5 cm (95/8 x 123/8 inches) Printed on 150 g woodfree white silk-matt paper,
sheet-fed offset 4-/4-colors, European color chart, plus special colors plus matt lack With
over 130 recipes and over 500 illustrations. All texts in English and German.
Publication: annual.
The authors:
Photography and design: Bruno Hausch
Texts: Hans-Albert Stechl, Dr. Barbara Schweighofer, Ludwig Riepl.
Please note: All photographs and reportages are produced in 1997 on location with original
recipes, no stock photographs are used.
The enclosed CD-Rom has been produced by Hong Kong Tourist Association, who kindly gave us
permission to include it in the book. The CD-Rom contains impressions from the metropolis Hong
Kong with photographs and video sequences.
Der erste Band setzt die Schwerpunkte in drei völlig gegensätzlichen Gegenden. Die Hong
Kong-Küche wird eingehend beleuchtet, von den renommiertesten
Gastronomie-betrieben der internationalen Hotels bis zu den besten chinesischen
Spezialitäten-Restaurants. Die Stadt, in der Geld das Thema Nummer eins ist,
beeindruckt durch die quirligen, hektischen Wok-Küchen mit ihren feuerspeienden
Kochstellen, die klaren Erfolgsrezepte der einzelnen Betriebe, die multikulturellen,
kosmopolitischen Lokale auf höchstem Niveau, aber auch durch die Perfektion der Dienstleistung.
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Representant för Culinary Chronicle i Sverige och Norge är Connoisseur bokhandel AB P.O.Box
24116, S-400 22 Göteborg, Sweden.
Tel: +46 (0) 31-201096, Fax: +46 (0) 31-711 62 01