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Wolfram Siebeck - Wolfram Siebeck travelling the road of good food

Kulinarische Abenteuer

A delicious read for adventurous gourmets

Gourmet guru Wolfram Siebeck, known as the ultimate judge of taste, is either loved or hated. He despises German cuisine, but loves Austrian food and is infamous for always sporting red socks. His career began as a painter of advertising signs. Then he studied commercial graphic design, became a press illustrator for “WAZ” and eventually began writing film and theater reviews. During a trip to France in 1950, Siebeck passion for fine cuisine was awakened. His culinary columns are (in)famous for their sharp humor and his restaurant reviews are feared. His new book is a compendium of his best stories about what he basically does all the time: traveling and eating. When Wolfram Siebeck eats, he is usually on the road. We follow him to Japan for sushi, learn about cheese maggots in France and fly up and away for a picnic in a hot air balloon in Munich. This book is the ultimate gift for gourmets!

Book details

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144 pages
format:125 x 205
ISBN: 9783701732333
Release date: 22.02.2011

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  • World rights available
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Authors
Wolfram Siebeck

was born in 1928 in Duisburg and lives in Mahlberg Castle in the Black Forest. Next to working as a restaurant critic and author, Siebeck has written culinary columns for magazines and newspapers since 1958, among them "stern", "DIE ZEIT", "Feinschmecker" and "ZeitMagazin Leben". His most recent publications include "Die Deutschen und Ihre Küche" (2007), "Das Kochbuch der verpönten Küche" (2008) and "Siebecks Seitenhiebe. Aus dem Leben eines Berufsessers" (2008).

Press
Dass es in den Geschichten des neuen Buchs, (...), nicht nur ums Essen geht ist auch klar: Wäre ja sonst fad. Und das kann bei Siebeck ausgeschlossen werden
DER STANDARD, Severin Corti

Der 83-jährige hat darin Reiseberichte aus vier Jahrzehnten zusammengestellt, und beschreibt so unterschiedliche Phänomene wie die allzeit erregende Wirkung des Wiener Naschmarkts auf das "Gemüt eines Verfressenen", die Phase der "gastronomischen Dunkelheit", die Anfang der 1970er Jahre über die New Yorker Restaurantszene hereinbrach, oder den damals noch zu entdeckenden faszinierenden Purismus der fernöstlichen Küche.
ORF Ö1, Franziska Dorau