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Book cover “Vegetarisch” by Paul Ivić: Cover of the cookbook “Vegetarisch” by Paul Ivić featuring a stylized illustration of a fennel bulb in shades of green, orange and yellow on a white background.
  • Book cover “Vegetarisch” by Paul Ivić: Cover of the cookbook “Vegetarisch” by Paul Ivić featuring a stylized illustration of a fennel bulb in shades of green, orange and yellow on a white background.
  • Portrait of Paul Ivić: Black-and-white portrait of chef Paul Ivić with a beard, smiling, wearing dark clothing and a checkered kitchen towel over his shoulder, set against a light background.
  • Table of Contents (Paul Ivić – Vegetarisch): Graphically designed table of contents of the cookbook, with chapters such as Pasta, Root Vegetables, Salads, and Sweets, framed by four food photographs on a beige background.
  • Double Page “Salads and Leafy Greens”: Informative double page featuring various types of leafy greens such as chicory, endive, and romaine lettuce – designed with large typography and green illustrations.
  • Chili Sin Carne: Colorful bowl of chili sin carne made with corn, bell peppers, beans, and herbs, served on a dark wooden table with toasted sourdough bread.
  • Braised White Cabbage and White Cabbage Strudel: Two vegetarian cabbage dishes: on the left, braised white cabbage with recipe text; on the right, cabbage strudel served on a white plate with an orange sauce.
  • Mediterranean Vegetables: Eggplant casserole with tomato crust in a baking dish, and a plated portion garnished with basil and green sauce – rustic Mediterranean presentation.
  • Breaded Asparagus with Miso Mayonnaise: Crispy breaded asparagus pieces on a turquoise ceramic plate, served with miso mayonnaise, radishes, and fresh herbs.
  • Pasta Puttanesca Style: Penne pasta in a flavorful tomato, olive, and caper sauce, served in a modern stoneware bowl on a rustic table – a Mediterranean interpretation.
  • Fondant Potatoes and Potato Croquettes: Baking dish with golden-brown fondant potatoes, garnished with glazed carrots, peas, and fresh herbs. Next to it, recipe texts for fondant potatoes and potato croquettes.
  • Djuvec Rice, Spiced Rice with Raisins, Classic Risotto, and Cinnamon-Lime Risotto: Recipe page featuring four vegetarian rice dishes – Djuvec rice, spiced rice with raisins, classic risotto, and cinnamon-lime risotto – each with ingredient lists and cooking instructions.
  • Book cover “Vegetarisch” by Paul Ivić: Cover of the cookbook “Vegetarisch” by Paul Ivić featuring a stylized illustration of a fennel bulb in shades of green, orange and yellow on a white background.
  • Portrait of Paul Ivić: Black-and-white portrait of chef Paul Ivić with a beard, smiling, wearing dark clothing and a checkered kitchen towel over his shoulder, set against a light background.
  • Table of Contents (Paul Ivić – Vegetarisch): Graphically designed table of contents of the cookbook, with chapters such as Pasta, Root Vegetables, Salads, and Sweets, framed by four food photographs on a beige background.
  • Double Page “Salads and Leafy Greens”: Informative double page featuring various types of leafy greens such as chicory, endive, and romaine lettuce – designed with large typography and green illustrations.
  • Chili Sin Carne: Colorful bowl of chili sin carne made with corn, bell peppers, beans, and herbs, served on a dark wooden table with toasted sourdough bread.
  • Braised White Cabbage and White Cabbage Strudel: Two vegetarian cabbage dishes: on the left, braised white cabbage with recipe text; on the right, cabbage strudel served on a white plate with an orange sauce.
  • Mediterranean Vegetables: Eggplant casserole with tomato crust in a baking dish, and a plated portion garnished with basil and green sauce – rustic Mediterranean presentation.
  • Breaded Asparagus with Miso Mayonnaise: Crispy breaded asparagus pieces on a turquoise ceramic plate, served with miso mayonnaise, radishes, and fresh herbs.
  • Pasta Puttanesca Style: Penne pasta in a flavorful tomato, olive, and caper sauce, served in a modern stoneware bowl on a rustic table – a Mediterranean interpretation.
  • Fondant Potatoes and Potato Croquettes: Baking dish with golden-brown fondant potatoes, garnished with glazed carrots, peas, and fresh herbs. Next to it, recipe texts for fondant potatoes and potato croquettes.
  • Djuvec Rice, Spiced Rice with Raisins, Classic Risotto, and Cinnamon-Lime Risotto: Recipe page featuring four vegetarian rice dishes – Djuvec rice, spiced rice with raisins, classic risotto, and cinnamon-lime risotto – each with ingredient lists and cooking instructions.
Vegetarian

Vegetarian

Paul Ivic

€39,95

Incl. VAT, Free shipping

With you in 1 – 3 business days

The masterpiece of vegetarian cuisine

  • The big vegetarian cookbook by Top chef Paul Ivić
  • From iced paprika soup to braised pointed cabbage: An incredible 300 recipes with known and lesser-known vegetables
  • Over 400 pages of cooking inspiration , Product knowledge and exciting expertise
  • From leaf to root: Waste prevention and careful handling of food shape Ivić's cooking philosophy
  • High-quality features : With elegant cover and bookmark

Irresistibly vegetarian
With a wealth of 300 recipes, for mostly 4 people, the cookbook by top chef and veggie pioneer Paul Ivić is the ultimate Standard work for vegetarian connoisseurs! On 400 pages, the chef of the Viennese star restaurant shares TIAN his passion for vegetarian cuisine. 300 irresistibly delicious and everyday recipes , seasoned with Expertise and Product knowledge , make the book an indispensable companion for all hobby cooks who vegetarian variety on your plate. With its excellent photos and the high-quality equipment It is also a real visual and tactile delight that should not be missing in any kitchen that values creative vegetarian diet and sustainability lays!

Vegetarian delights in unprecedented abundance: The comprehensive cookbook by star chef Paul Ivić with product information, professional knowledge, and 300 everyday recipes

ISBN: 978-3-8310-4651-5
Language: German
Published: September 2024
Details: 400 pages , 205 x 279 mm, hard cover with color photos
Manufacturer information

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

Paul Ivić

Paul Ivić is one of the most renowned top chefs of modern vegetarian cuisine. As head chef of the award-winning restaurant Tian in Vienna, he demonstrates how creative, sustainable, and sophisticated meatless cuisine can be. His dishes combine the highest culinary artistry with regional ingredients, often sourced from organic or biodynamic farming. Through his cookbooks, he brings this unique world of flavor to home kitchens.
Porträtfoto von Paul Ivić. Der österreichische Spitzenkoch steht lächelnd vor einer hellen Wand, trägt ein dunkles Oberteil und hat ein kariertes Küchentuch lässig über die Schulter gelegt.

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