This is my tenth cookbook, but for me, it is much more than that. It is something new and different: an attempt to use simple aromatic blends to create unique and sensual experiences in the kitchen. First, let me explain why it turned out this way …
I have no helpers in the garden or in the kitchen. I take care of everything and do everything myself. It’s a fairly simple equation and one that brings me great joy, but in terms of time, it doesn’t work. I am professional, efficient, and focused when I work, but if you’re going to cultivate a garden and cook everyday, while running a business, and all with a satisfactory end result, then something has to change. So that’s what I’ve done!
Instead of creating yet another cookbook, with a classically structured collection of recipes, I’ve done the exact opposite. I’ve taken out all the noise, and cut it right back to the bone. I’ve spent an enormous amount of time figuring out how to best show you all the things I care about, both visually and in terms of taste. The result is fifty aromatic blends and each aromatic blend is combined with a key ingredient, which becomes a dish. I chose to work with fifty ingredients—the key ingredients—that we all know and use, in one way or another. They are easy to get hold of and aren’t expensive.
The key ingredient that’s paired with the aromatic blend has been chosen to best illustrate the potential of that individual blend. Moreover, the aromatic blends must also be suitable for combining with ingredients other than the ones highlighted in the book. So, the majority of the aromatic blends must, for example, be robust and stable enough to be used on the stove instead of in the oven as it says in the recipe. The aromatic blends also solve the problem of lack of time that I and everyone else must deal with, no matter how experienced and efficient we are in the kitchen. And if you’re like me, you don’t want to compromise on scent or taste.
(from My Aromatic Kitchen)
Also publised in German and in the United States.