The Demeter Cookbook

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product code: 86002

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This official Demeter Cookbook presents over 200 recipes, developed and collected by Swiss chef Hermann Spindler, for sauces, soups, hors d'oeuvres, salads, main dishes, puddings and desserts. It also features a special recipe for casseroles and gratins, vegetables, quark (curd cheese) dishes, grain dishes, doughs, savoury and sweet pastries, muesli and drinks — interspersed with informative commentary on the value of spice. Beautifully laid out and with color photographs, this book will inspire cooks to experiment and enjoy. Contains many wonderful recipes — such as oat-nut croquettes, Viennese dumplings, quark filo pastry, maple croissants, millet bake with apples, and elderflower syrup.

Hermann Spindler has been head chef at the Lukas Klinik for many years, where his kitchen has gained an outstanding reputation. Alongside food preparation methods that conserve nutritional value, imaginative presentations of dishes and freshly prepared meals, the special nature of the Lukas cuisine is based on the careful selection of Demeter foods, local sourcing where possible, and seasonal use of ingredients.

Hardcover: 272 pages
Illustrations: Color photos
Dimensions: 24 x 17 cm

Product Description

Author Bio: Hermann Spindler was born in 1954 in Schwaebisch Gmuend, Germany. After first working in the metal industry, he retrained as a chef. Working in various locations in Germany and Switzerland, he finally came to the Lukas Klinik in Arlesheim, where he has been for more than 15 years. He gives cooking classes in Switzerland and Italy, and runs an apprenticeship course at the Lukas Klinik.

Additional Information

Weight 300 g


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