Das Wirtshaus

Andreas Döllerer
AUTOR/IN

Andreas Döllerer ist Koch aus Leidenschaft. Seit 2004 ist er Küchenchef im Restaurant Döllerer in Golling, für das er 5 Sterne und 4 Hauben erkochte, und arbeitet dort an der Perfektionierung seiner “Cuisine Alpine”.

Joerg Lehmann
FOTOGRAF/IN

Jörg Lehmann arbeitete in den ersten Jahren als Modefotograf v.a. in Amerika und fand während über 1000 Reisen mehr und mehr Gefallen an Essen und Wein. Besonders in seinen 20 Jahren Paris verführte ihn die französische Küche vor und hinter der Kamera. Er realisierte bis heute ca. 70 Kochbücher in verschiedenen Ländern. Sein Studio hat er seit 2012 in Berlin.

Format: 19 x 24 cm
Seiten: 240
Einband: Hardcover
Abbildungen: 100

Brandstätter Verlag "Das Wirtshaus" cookbook, 19 x 24 cm

Recipes and stories from the Salzburger Land

A good inn always has something special in store for its guests. That's why the passionate chef Andreas Döllerer celebrates pleasure at any time of the day: from the morning pint to lunch and afternoon snack, to refreshment after hiking or skiing, to the festive evening meal. The Sunday roast with friends and family is also a must.
With simple recipes for delicious home cooking and humorous stories, we immerse ourselves in the unique atmosphere of the inns: living examples of a culture of life that has grown and been cultivated over centuries. This culture of shared enjoyment is condensed in the Döllerer family's business, which has been at home at the foot of the Salzburg Alps for more than a hundred years as a successful coexistence of inn and butcher's shop. Traditional & seasonal: The real Salzburg cuisine for your home!

Andreas Döllerer
AUTHOR

Andreas Döllerer is a passionate cook. Since 2004 he has been head chef at Restaurant Döllerer in Golling, for which he has won 5 stars and 4 toques, and is working on perfecting his "Cuisine Alpine" there.

Joerg Lehmann
PHOTOGRAPHER

In his early years, Joerg Lehmann worked as a fashion photographer, mainly in America, and during more than 1,000 journeys he became more and more interested in food and wine. Especially during his 20 years in Paris, French cuisine seduced him in front of and behind the camera. To date, he has produced around 70 cookbooks in various countries. He has had his studio in Berlin since 2012.

Format: 19 x 24 cm
Pages: 240
Binding: Hardcover
Illustrations: 100