【德国英文版】米其林三星系列：Jan餐厅（Jan Hartwig主厨著） JAN

基本信息

Publisher ‏ : ‎ Matthaes

Publication date ‏ : ‎ 10 Dec. 2024

Language ‏ : ‎ English

Print length ‏ : ‎ 256 pages

ISBN-10 ‏ : ‎ 3985410801

ISBN-13 ‏ : ‎ 978-3985410804

Item weight ‏ : ‎ 800 g

Dimensions ‏ : ‎ 24.8 x 2.8 x 29.5 cm

页面参数仅供参考，具体以实物为准

书籍简介

慕尼黑餐厅巨星 Jan Hartwig 的获奖食谱

Jan Hartwig 是全德国最优秀的厨师之一。早在创办自己的餐厅“JAN”之前，他就已多年致力于打造三星级菜单。这本高品质的食谱将带您踏上一段独家旅程，探索这位屡获殊荣的大厨的烹饪世界。在家即可体验精致的食谱和独一无二的创意佳肴，例如鹌鹑胸肉舒芙蕾或肝慕斯。

烹饪创意的巅峰

地域特色、可持续发展、手工精湛，却又不墨守成规——这就是 Jan Hartwig 的高级料理。

鹌鹑胸肉蛋奶酥、烟熏鳗鱼冻、鳟鱼和根茎蔬菜，或是来自京都的鱼子酱、茶碗蒸、榛子、朗姆酒葡萄干和韭菜油——准备好被这些充满创意的食谱惊艳到吧！

送给所有美食家的奢华礼物：Pieter D'Hoop 的精美摄影作品以及本书的经典设计，为 Jan Hartwig 的奢华创作提供了完美的舞台。

独家探秘 Jan Hartwig 的非凡烹饪艺术

踏上这位屡获殊荣的大厨的烹饪之旅。著名美食记者 Jürgen Dollase 的补充文字，为 Jan Hartwig 的作品和食谱增添了精彩的见解。您几乎会想立即在“JAN”预订餐桌——或者亲自尝试一下这些令人垂涎的美食创作。

踏上旅程，探索主厨 Jan Hartwig 令人惊叹的艺术，发现精致美味的食谱。

Award-winning recipes with Jan Hartwig, Munich's restaurant superstar

Jan Hartwig is one of the best chefs in all of Germany. Even before his very own restaurant, “JAN”, he had already been creating three-star menus for many years. This high-quality cookbook takes you on an exclusive journey into the culinary world of the award-winning chef. Experience haute cuisine at home with exquisite recipes and one-of-a-kind creations, like quail breast soufflée or liver mousse.

The height of culinary creativity

Regional, sustainable and artisanal, without being dogmatic – this is Jan Hartwig's haute cuisine.

Quail breast soufflée, jellied smoked eel, trout and root vegetables, or caviar, chawanmushi, hazelnuts, rum raisins and leek oil from Kyoto – prepare to be amazed and thrilled by visionary recipes

A luxurious gift for any gourmet: Pieter D'Hoop's impressive photography as well as the book's classic design set the perfect stage for Jan Hartwig's sumptuous creations

An exclusive look into Jan Hartwig's exceptional culinary art

Take a journey into the culinary expertise of the award-winning chef. Renowned food journalist Jürgen Dollase's complementary texts add wonderful insights into Jan Hartwig's work and recipes. You'll almost want to book a table at “JAN” right away – or try your own hand at these delectable culinary creations.

Take a journey into the awe-inspiring artistry of chef Jan Hartwig and discover exquisitely delicious recipes.

作者简介

扬·哈特维格于1983年3月17日出生于德国下萨克森州，自幼便对烹饪充满热情。他帮助母亲烹饪，不断尝试各种食谱，终沉浸在烹饪的世界里。父亲的屠夫职业也进一步激发了他的烹饪兴趣，让他在充满美食氛围的环境中长大。

高中毕业后，哈特维格学习了酒店管理和烹饪艺术。在黑森林“黑森林餐厅”（Schwarzwaldstube）的学徒生涯，为他精通经典法式料理奠定了基础，也让他深刻体会到精准与纪律的重要性。之后，他先后在德国和奥地利的多家知名餐厅工作，包括“水餐厅”（Restaurant Aqua）、“旺多姆餐厅”（Vendôme）和“松香餐厅”（Restaurant Rosin），在那里他磨练了多种烹饪风格，并创造出了融合经典法式技艺与现代风味的独特菜肴。

哈特维格的职业生涯始于2014年，当时他成为慕尼黑巴伐利亚宫廷酒店“Atelier”餐厅的主厨。在他的领导下，“Atelier”餐厅已成为美食界的国际标杆。他作为厨师的成就为他赢得了众多奖项，包括2015年的米其林二星和2017年高勒米罗美食指南“年度厨师”称号；2018年，他又荣获了米其林三星。如今，餐厅由另一位主厨掌舵，再次荣获米其林二星。

哈特维格在慕尼黑开设了同名餐厅，并已荣获米其林三星。他的菜肴以其精准、创意和对细节的细致追求而著称，创新地运用珍稀异国食材，并在产品选择上始终秉持可持续发展和道德规范。

Jan Hartwig, born on March 17, 1983, in Lower Saxony, Germany, has had a passion for cooking since childhood. Helping his mother and experimenting with recipes, he immersed himself in the culinary world. His interest was further fueled by his father's profession as a butcher, growing up in an environment rich in gastronomic stimuli.

After high school, Hartwig studied hotel management and culinary art. His apprenticeship at the “Schwarzwaldstube” in the Black Forest laid the foundations of his mastery in classic French cuisine and the importance of precision and discipline. He then worked in prestigious restaurants in Germany and Austria, including the “Restaurant Aqua,” “Vendôme,” and “Restaurant Rosin,” where he honed a wide range of culinary styles and developed a distinctive cuisine that combines classic French techniques with modern flavors.

Hartwig's career breakthrough came in 2014 when he became the head chef of the “Atelier” at the “Bayerischer Hof Hotel” in Munich. Under his leadership, the “Atelier” established itself as an international benchmark in the world of gastronomy. His achievements as a chef earned him numerous awards, including Two MICHELIN Stars in 2015 and the title of "Chef of the Year" in 2017 by Gault & Millau; in 2018, he earned the third MICHELIN Star. The restaurant is now led by another chef and holds Two MICHELIN Stars again.

Hartwig opened his eponymous restaurant in Munich, already awarded Three MICHELIN Stars. His cuisine stands out for its precision, creativity, and meticulous attention to detail, with an innovative use of rare and exotic ingredients and a constant commitment to sustainability and ethics in product selection.