The three Michelin starred chef Andreas Caminada is launching his very own food magazine. Called Caminada it will be published twice a year in both English and German with the first publication released on the 12th December.
Issue one will focus on three main topics. The first will be a look at powder and how the chef draws inspiration from concrete, snow, gold and flour - with an in-depth look at the tradition of Buckwheat and just how it is produced, processed and used in cooking.
The second section of the magazine will look at tradition and modernity with a focus on the Alpine region of Grimson. The magazine features recipes for classic Grimson dishes such as pear bread from 96-year-old Anna Eugster.
The third and final section of the new magazine will look at the craft of cooking with a number of Caminada's cooking methods with full page photo spreads of some of his more artistic creations.
The magazine will also include a detailed look at Sous Vide cooking with a detailed description of the method from the German professor, Thomas Vilgis.
With beautiful pictures, well conceived articles and the knowledge of a chef like Caminada behind the new projects it's sure to be well received throughout the food world.
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