New bi-annual magazine about culture and cooking.

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EUR 24.00

Issue No 1 is all dedicated to "powder". It's about great architecture in concrete, snow in fine arts, eatable gold and the use of buckwheat in the cuisine of the Grisons and how all this inspires the extraordinary kitchen of Andreas Caminada.

The great interview in this issue is with the German three-star chef Sven Elverfeld. The practical part is about sous vide-cooking.

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