JAN

Award-winning recipes with Jan Hartwig, Munich's restaurant superstar
Jan Hartwig is one of the best chefs in all of Germany. Even before his very own restaurant, JAN, he had already been creating three-star menus for many years. This high-quality cookbook takes you on an exclusive journey into the culinary world of the award-winning chef. Experience haute cuisine at home with exquisite recipes and one-of-a-kind creations, like quail breast soufflée or liver mousse.

The height of culinary creativity
• Regional, sustainable and artisanal, without being dogmatic this is Jan Hartwig's haute cuisine.
• Quail breast soufflée, jellied smoked eel, trout and root vegetables, or caviar, chawanmushi, hazelnuts, rum raisins and leek oil from Kyoto prepare to be amazed and thrilled by visionary recipes
• A luxurious gift for any gourmet: Pieter D'Hoop's impressive photography as well as the book's classic design set the perfect stage for Jan Hartwig's sumptuous creations

An exclusive look into Jan Hartwig's exceptional culinary art
Take a journey into the culinary expertise of the award-winning chef. Renowned food journalist Jürgen Dollase's complementary texts add wonderful insights into Jan Hartwig's work and recipes. You'll almost want to book a table at JAN right away or try your own hand at these delectable culinary creations.

Take a journey into the awe-inspiring artistry of chef Jan Hartwig and discover exquisitely delicious recipes.

The long-awaited first cookery book by 3-star chef Jan Hartwig, the star of the Munich gastronomy scene - finally in English

• In his restaurant Jan, he cooks the finest haute cuisine, characterised by regionality and sustainability, without being dogmatic
• With additional texts by Jürgen Dollase, the number one food journalist of Germany
• The impressive pictures by Pieter D'Hoop and the exclusive design by Babak Shahverdi give Jan Hartwig's dishes a brilliant setting - the ideal coffee table book.

Auteur
Jan Hartwig gehört unbestritten zu den besten Köchen Deutschlands und kochte schon viele Jahre eine herausragende 3-Sterne-Küche. Der Erfolg kam nicht von ungefähr Jan Hartwig hatte eine klare Vision und exzellente Stationen (z. B. bei Sven Elverfeld, Klaus Erfort und Christian Jürgens). Im Herbst 2022 hat er sein eigenes Restaurant "Jan" eröffnet, das im April 2023 aus dem Stand mit 3 Sternen im Guide Michelin ausgezeichnet wurde. Damit knüpfte Hartwig nicht nur am alten Erfolg an, er übertrifft ihn mit einer eigenständigen, modernen Küche, die sich stets weiterentwickelt.

Résumé

Award-winning recipes with Jan Hartwig, Munich's restaurant superstar
Jan Hartwig is one of the best chefs in all of Germany. Even before his very own restaurant, JAN, he had already been creating three-star menus for many years. This high-quality cookbook takes you on an exclusive journey into the culinary world of the award-winning chef. Experience haute cuisine at home with exquisite recipes and one-of-a-kind creations, like quail breast soufflée or liver mousse.

The height of culinary creativity
• Regional, sustainable and artisanal, without being dogmatic this is Jan Hartwig's haute cuisine.
• Quail breast soufflée, jellied smoked eel, trout and root vegetables, or caviar, chawanmushi, hazelnuts, rum raisins and leek oil from Kyoto prepare to be amazed and thrilled by visionary recipes
• A luxurious gift for any gourmet: Pieter D'Hoop's impressive photography as well as the book's classic design set the perfect stage for Jan Hartwig's sumptuous creations

An exclusive look into Jan Hartwig's exceptional culinary art
Take a journey into the culinary expertise of the award-winning chef. Renowned food journalist Jürgen Dollase's complementary texts add wonderful insights into Jan Hartwig's work and recipes. You'll almost want to book a table at JAN right away or try your own hand at these delectable culinary creations.

Take a journey into the awe-inspiring artistry of chef Jan Hartwig and discover exquisitely delicious recipes.