Ice Age in Rockenberg: Hubertus Tzschirner thrilled with a new book

Ice Age in Rockenberg: Hubertus Tzschirner thrilled with a new book

Hubertus Tzschirner from Rockenberg has published a new book that is entirely devoted to the art of ice cream production: "A life without ice is possible - but pointless". This work, which includes 224 pages, is specially designed for ice fans and illuminates the different facets of ice made. The trained chef, caterer and guest runner was inspired by the publisher's idea to share his many years of experience and passion for ice cream.

tzschirner grew up in a catering business because his parents led a café in which they made the ice cream themselves. This basis shaped his love for ice cream. In his new book, he combines classical and vegan recipes, many of which are based on old recipes of his father. Tzschirner has developed around half of the recipes himself and he ensures that both the basics of ice cream and the required devices such as food processors and ice cream masters are taken into account.

variety of recipes

In the book, readers are spoiled with a variety of recipes, including new waffles and creative toppings. Tzschirner explains how different types of sugar can influence the creaminess of the ice. One chapter is devoted to the optimal temperature for ice cream and ensures that hobby chefs get their ice creations perfectly. Readers can learn more about the book on Amazon.

There are also appealing photos that photographer Daniel Esswein, a long -time friend of Tzschirners, took. The book is dedicated to its daughters Milla and Romy and testifies to the family connection that Tzschirner connects to the art of making ice. In addition, Tzschirner is already working on his next book about Pizza and shows that his culinary ambitions are tireless. According to the Kaisergranat, numerous cooking books are evaluated and the best works year after year crowned.

On April 26, Tzschirner will present his book in the HR1 show "Dolce Vita" and thus invite you to the world of culinary creativity. His previous books on Sous-Vide-Garen and Burger already have cult status and show his commitment to innovative cooking techniques. In the catering, he offers workshops and cooking courses to share his passion for the kitchen with others. tzschirner is considered a pioneer in modern kitchen and is for its individuality and professionalism known.