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Book cover “Habitat – Die neue Tiroler Küche”: Book cover titled “Habitat – The New Tyrolean Cuisine” by Christoph Krabichler. Nature illustration with nettles, birds and an abstract landscape background.
  • Book cover “Habitat – Die neue Tiroler Küche”: Book cover titled “Habitat – The New Tyrolean Cuisine” by Christoph Krabichler. Nature illustration with nettles, birds and an abstract landscape background.
  • Steamed Pike Perch – Sunflower Seeds | Beetroot | Summer Blossoms: “Delicately cooked pike perch with beetroot strips, sunflower seed mayonnaise, and edible blossoms, artfully arranged on a light-colored plate.”
  • Confit Egg Yolk – Alpine Cheese Cream | Nasturtium | Crispbread: “Vivid orange egg yolk on creamy alpine cheese mousse, garnished with nasturtium and crispy bread pieces, served in a deep, handcrafted ceramic bowl.”
  • Rhubarb – Goat’s Yogurt Ice Cream | Lemon Thyme: Rhubarb compote with goat’s yogurt ice cream, fresh lemon thyme, and paper-thin rhubarb strips elegantly arranged on a light plate.
  • Blood Sausage – Lingonberry | Pear | Brussels Sprouts: Refined dish featuring seared blood sausage, braised pear, and Brussels sprout leaves on a gray plate with lingonberry sauce, stylishly presented on a bed of moss.
  • Double Page: Fish and Quote by Anton Steiner: Left side shows fish caught in a net; right side features text on sustainable fish farming in Tyrol with a quote by Anton Steiner: “We must change our own way of handling products and food, because it cannot go on like this.”
  • Book cover “Habitat – Die neue Tiroler Küche”: Book cover titled “Habitat – The New Tyrolean Cuisine” by Christoph Krabichler. Nature illustration with nettles, birds and an abstract landscape background.
  • Steamed Pike Perch – Sunflower Seeds | Beetroot | Summer Blossoms: “Delicately cooked pike perch with beetroot strips, sunflower seed mayonnaise, and edible blossoms, artfully arranged on a light-colored plate.”
  • Confit Egg Yolk – Alpine Cheese Cream | Nasturtium | Crispbread: “Vivid orange egg yolk on creamy alpine cheese mousse, garnished with nasturtium and crispy bread pieces, served in a deep, handcrafted ceramic bowl.”
  • Rhubarb – Goat’s Yogurt Ice Cream | Lemon Thyme: Rhubarb compote with goat’s yogurt ice cream, fresh lemon thyme, and paper-thin rhubarb strips elegantly arranged on a light plate.
  • Blood Sausage – Lingonberry | Pear | Brussels Sprouts: Refined dish featuring seared blood sausage, braised pear, and Brussels sprout leaves on a gray plate with lingonberry sauce, stylishly presented on a bed of moss.
  • Double Page: Fish and Quote by Anton Steiner: Left side shows fish caught in a net; right side features text on sustainable fish farming in Tyrol with a quote by Anton Steiner: “We must change our own way of handling products and food, because it cannot go on like this.”
Habitat: The new Tyrolean kitchen

Habitat: The new Tyrolean kitchen

Christoph Krabichler
€49,90

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The new Tyrolean cuisine – regional, down-to-earth and exquisite!

Award-winning chef Christoph Krabichler presents in his high-quality cookbook the Culinary and food traditions of the Tyrolean Alps . With perfect culinary craftsmanship, he conjures up regional and seasonal products culinary masterpieces : 50 unique recipes from traditional Tyrolean cuisine – modern and creative interpretations. In his kitchen, Krabichler uses only the best regional products from committed producers who have shaped the culinary development of Tyrol for years and are presented in the book.

A homage to Alpine cuisine

  • Reading and pleasure book in one: The ambitious standard work to modern Tyrolean cuisine
  • First-class culinary craftsmanship : With 50 creative recipes by award-winning chef Christoph Krabichler and a foreword by top chef Martin Sieberer
  • Special features : Hardcover with tactile binding material, bookmark and high-quality photography
  • Sustainable products: With exciting portraits of 11 committed regional producers

Culinary masterpieces
In “Habitat” the Roots of Tyrolean cuisine and the sustainable and conscious use of regional food in the foreground. Christoph Krabichler delights with his Interpretations of local dishes such as barley risotto with mountain cheese and lamb tartare with spring herbs. The book is rounded off with Portraits and stories about the people behind the products and about their passion for the products, which creates a unique quality.

Fine culinary art meets traditional Tyrolean cuisine: the comprehensive cookbook on modern Alpine cuisine by award-winning chef Christoph Krabichler

ISBN: 978-3-98541-068-2
Language: German
Published: November 2023
Details: 240 pages , 247 x 298 mm, hard cover (with ribbon bookmark)with color photos
Manufacturer information

Dorling Kindersley Verlag GmbH
info@dk-germany.de
Arnulfstraße 124
80636 München

Christoph Krabichler

Christoph Krabichler is a top chef and author known for his creative signature style and his passion for high-quality ingredients. With a special sensitivity for flavors and textures, he combines traditional Austrian cuisine with modern influences. His cooking is characterized by clarity, sophistication, and respect for regional products. In his recipes, he demonstrates how pleasure, craftsmanship, and contemporary culinary art come together at the highest level.
Porträtfoto von Christoph Krabichler. Der Autor hält einen Fisch an einer Schnur in die Kamera, der Fokus liegt auf dem Fisch im Vordergrund, während Krabichler unscharf im Hintergrund zu sehen ist. Schwarz-Weiß-Aufnahme.

Image ©Jürgen Schmücking

Cookbooks at mikkaneo

Habitat: The new Tyrolean kitchen

Habitat: The new Tyrolean kitchen
€49,90

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