Walter Marskamp, owner and chef of restaurant Yerba, presents a selection of more than 70 dishes in which vegetables and eatable plants play the leading role. Each recipe uses as much of each plant as possible. This creates an explosion of scents, colors, taste and texture. When carrots are the main ingredient in a dish, they’ll be used in all different variations: dark brown roasted, pickled, smoked or mashed, leaving room for as many different flavor combinations as possible on the plate. With Walter waste never remains, as it ends up in a vinaigrette made from the leaves of the roots mixed with chervil.
The dishes are suitable for both vegans and meat eaters: the book presents beautiful vegetable dishes with possibly animal proteins. Yerba’s ‘plant forward’ philosophy puts plants at the center, animals become additional. For example, with certain recipes meat or fish is mentioned as a suggestion. This makes it easier for everyone to choose less meat and more vegetables on the table.
Discover new flavors and techniques, experiment and combine and let taste be your guide!