Josef Matzerath, Volkhard Nebrich: Produktküche – Süßspeisen, Gebäck und Getränke

Josef Matzerath on

Josef Matzerath/Volkhard Nebrich unter Mitarbeit von Paul Gildemeister, Christine Giersch und Markus Paschel
Produktküche – Süßspeisen, Gebäck und Getränke. Europäische Kochkunst aus der feinen Küche des Dresdner Hofes, Ostfildern 2016 (Land kulinarischer Tradition. Ernährungsgeschichte in Sachsen. Reihe A – Tradition für die Zukunft 2/II)

Um Speisen von schlichter Eleganz und überragendem Aroma zu fertigen, nutzt die Pâtisserie der Produktküche regional und handwerklich Hergestelltes. Denn höchster Genuss wird nur möglich, wenn die zentrale Zutat frisch und aromatisch optimal aus einem Anbau kommt, der auf kulinarische Perfektion ausgerichtet ist. Diese Maxime befolgte die europäische Spitzenküche in Paris, London, Wien und St. Petersburg, aber auch in München, Berlin oder Dresden schon um 1900. Die edel-schlichte Spitzenküche aus der Hochzeit der klassischen Kochkultur des fin de siècle ist ein exquisites Gaumenerlebnis.

Die Rezepte des vorliegenden Bandes basieren auf kulinarischer Archäologie, mit der Köche und Pâtissiers die Zubereitungsmethoden der exquisiten Küche vor hundert Jahren erkundet haben. Das Nachkochen wurde begleitet von ernährungshistorischen Forschungen zur kulinarischen Ästhetik des Alten Europa, die am Institut für Geschichte der TU Dresden durchgeführt wurden.

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