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The latest instalment of a success story: With its comprehensive refurbishment in 2007, the House of Hiltl has reinvented itself yet again and is now attracting more guests than ever before. Continual development and change while safeguarding its long-established traditions have become the brand image of the Hiltl family business in the heart of downtown Zurich. In this context, a new book ? though very welcome ? comes as no surprise. A collection of more than 60 new recipes from Europe's oldest vegetarian restaurant gives hobby cooks an opportunity to re-enact in their own kitchens Hiltl's unique combination of local roots and international flair.
About the author
Rolf Hiltl führt seit 1998 zusammen mit seiner Frau Marielle das Restaurant Hiltl in Zürich in vierter Generation. Hiltl absolvierte eine Kochlehre im Grand Hotel Dolder in Zürich. Nach dem Dolder folgten die Hotelfachschule in Lausanne und Auslandaufenthalte in San Francisco, Acapulco und Paris. Die von Rolf Hiltl und seinem Team für dieses Buch entwickelten Rezepte beweisen, dass der moderne Teilzeit-Vegetarier als Feinschmecker gesundes Essen mit Genuss zu kombinieren vermag.
Summary
The latest instalment of a success story: With its comprehensive refurbishment in 2007, the House of Hiltl has reinvented itself yet again and is now attracting more guests than ever before. Continual development and change while safeguarding its long-established traditions have become the brand image of the Hiltl family business in the heart of downtown Zurich. In this context, a new book - though very welcome - comes as no surprise. A collection of more than 60 new recipes from Europe's oldest vegetarian restaurant gives hobby cooks an opportunity to re-enact in their own kitchens Hiltl's unique combination of local roots and international flair.
