The cookbook “Smart Cooking” by Björn Freitag was published in German by Becker Joest Volk Verlag publishing company in April 2017. In the bound edition with a sub-title that translates as “There’s nothing simpler – cooking without stressful shopping or chaos in the kitchen”, a total of 70 smart cooking recipes with 94 mouth-watering photos from Hubertus Schüler are presented over 168 pages. In his book “Smart Cooking”, Björn Freitag devotes himself entirely to recipes that succeed without a great deal of effort. The cookbook is the opposite of time-consuming haute cuisine.

When Björn Freitag first won the sought-after Michelin star, he was one of Germany’s youngest celebrity chefs. His cuisine is viewed as imaginative and is based on a small number of ingredients used in a sophisticated way. He makes regular TV appearances, for example presenting the programmes “Der Vorkoster” (“The Taster”) and “einfach und köstlich” (“simple and delicious”) on the German TV channel WDR. Since 1997 already, Björn Freitag has run the “Goldener Anker” restaurant in Dorsten, which in 2001 won a Michelin star, 15 Gault Millau points and 2.5 F (points) in the “Feinschmecker” magazine. He was awarded three spoons in the well-known “Aral Schlemmer Atlas” fine food guide for the excellent service and outstanding wine menu in his restaurant.

Not much more effort than making a sandwich

The recipes presented in the book don’t take much more effort than making a sandwich. With this statement, Björn Freitag gives the reader a selection of meals from his personal records that can be easily accomplished even after a tough day’s work.

Fast food is not an option for the star chef. Generally, he is a fan of light, fresh meals that are as healthy as possible and above all else taste really delicious. His recipes are based on widely available foods and spices that anyone with a well-stocked kitchen will have in their cupboards, in good quality of course. He buys two or three premium, fresh ingredients on the way home, and then everything is thrown into preferably just one pot or a pan or a baking tray in the space of just a few minutes. This book is guaranteed to teach you the art of smart cooking.

 

 

 

 

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