geboren 1957, schreibt als Gourmetjournalist eine wöchentliche Restaurantkritik in „Format“, regelmäßig im „Falstaff-Magazin“ und für „Die Zeit“. Er ist Chefredakteur des „Falstaff Restaurantguide“ und Buchautor. Zuletzt erschienen: "Süße Fische aus Seen und Flüssen" (2010).
Trout, char, zander – fish from lakes, ponds, rivers and streams are a delicacy. And they are healthy, because freshwater fish are rich in protein, low-cholesterol and are often provided with an overproportional amount of omega-3 fatty acids. Restaurants are following this trend as well: Various creations of huchen and crayfish are increasingly found on the menus.
In this cookbook Toni Mörwald compiled the best recipes for freshwater fish. Step by step he explains “the sweet world of fish”, from the right way to go grocery shopping to the ideal ways of cooking, the perfect spices, sauces and sides
