It's all OKara

A Tofu Alternative for the Meatless Diet

Bruno Wüthrich (Autor)

Buch | Spiralbindung

92 Seiten

2020
BoD – Books on Demand (Verlag)
978-3-7528-2204-5 (ISBN)

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»Okara« is the term for the product left over from the pressing process in the production of soy milk and tofu. Every kilogram of tofu results in a kilogram of okara, which contains valuable nutrients and is perfectly suited for human consumption. All too often, however, okara is still treated as waste.With the right preparation, however, okara can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus.Let them inspire you!

The author is a trained chef who has worked in many different gourmet restaurants, including a position as the Chef de Cuisine in the »Schultheissenstube« of the Hotel Schweizerhof in Bern (17 GM points). He has acquired much of his expertise in various restaurants in Paris, Tokyo and Moscow. He has worked as a teacher and technical instructor at the Hotel & Gastro Formation Bern, where his job involved training chefs and restaurant managers. As a member of the Swiss culinary art team, of the »Cercle des Chefs de Cuisine Berne«, he has received countless awards, including a gold medal at the Culinary Olympics in Erfurt, Germany. In 2013, his restaurant in Spiez Castle was presented with the »Thunersee Stern« award as restaurant of the year.

Erscheinungsdatum	28.01.2020
Sprache	englisch
Maße	177 x 220 mm
Gewicht	370 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
Schlagworte	cooking • Okara • Recipe • vegetarian
ISBN-10	3-7528-2204-X / 375282204X
ISBN-13	978-3-7528-2204-5 / 9783752822045
Zustand	Neuware