Book details

592 Pages
Publication date: June 2021
Imprint: Pantauro
Christoph Schulte Helge Kirchberger

Eckart Witzigmann – What Remains


»It doesn‘t always have to be lobster or Wagyu meat«, says the master chef and in the first chapter of his biography celebrates the art of frying a simple egg. Eckart Witzigmann is a pioneer and visionary who has shaped the world of culinary art like no other. He established the Nouvelle Cuisine in the German-speaking world and thus founded a new school of cooking. His students, now famous in their own right, include chefs such as Harald Wohlfahrt, Hans Haas and Roland Trettl.

In this two-volume work, the chef of the century revisits what was truly essential: the things that were important to him. Are important. And remain important.

  • An examination of life and work in two volumes: Highlights from Eckart Witzigmann‘s career and kitchen
  • Gourmet recipes to browse and cook: Haute Cuisine at home
  • More than a cookbook: companions and students share anecdotes and experiences with the »Chef of Kings and Gods« (The New York Times)
  • With Eckart Witzigmann’s signature dishes and 44 new creations by his students, the best Michelin-star chefs in the world
  • An original gift for cooking enthusiasts with top-quality photographs by Helge Kirchberger

The portrait of an exceptional chef: with private photos and personal memories

Eckart Witzigmann was named »Chef of the Century« by restaurant guide »Gault & Millau« in 1994. This highest of honors in the culinary world was awarded to only three other masters before him: Paul Bocuse, Joël Robuchon and Frédy Girardet.

In these two volumes, the chef presents his most famous classics: dishes that made culinary history! His students reinterpret the Witzigmann recipes for the first time and add their own new creations as a tribute to the work of the master.

Immerse yourself in the mind of an extraordinary chef and be inspired to create delicious recipe ideas in your kitchen!

German Cookbook Award: Star cuisine


Christoph Schulte

CHRISTOPH SCHULTE, freelance journalist and author, has been writing predominantly about Formula 1 and food & beverage topics since the 1990s.