Gero Hottinger : Simply delicious! : pure Finnish flavours

Takakansi

Pure Finnish Flavours
FOOD IS A PLEASANT THING, but it is not to be taken lightly. At its best, it should be tast and true to its own nature. When the finest aromas of the original ingredients can be appreciated in the dish served to the table, the chef may be said to have proved equal to his task. The whole essence of the culinary art lies in doing justice to the ingredients.
As befits inhabitants of a cold, northerly country, the Finns have always taken their food seriously, and so traditional Finnish food has tended to preserve the genuine, pure flavours of its original ingredients.
Not even the world's leading gastronomic cultures could be said to have had a better start than this, in addition to which the Finnish tradition has acquired more "juicy" influences from its neighbours in the east and west in the course of time. Anyone who wishes to understand Finnish cooking should have at least a little knowledge of the equivalent Swedish and Russian traditions.
The Finnish year is still clearly divided into four seasons, and these are a source of great richness for the country's cuisine. Let's hope that our modern-day cooks will not forget this in an era when strawberries and early potatoes can be flown in from different parts of the world all the year round.

Gero Hottinger came to Finland over thirty years ago, more or less by chance, since when his career has taken him via some of the finest hotels and restaurants in Helsinki to a respected position as master chef at the celebrated Kanavaranta Restaurant and founder of Finland's first school of cuisine open to the general public, the Helsinki Culinary Institute. At present he is working at this institute and running his latest restaurant, the recently opened Villa Hakkari at Lempäälä.

Esittely

Helsingin Kulinaarisen Instituutin isäntä, keittiömestari Gero Hottinger on jälleen lempiteemansa parissa. Hän tarjoaa valistuneille kotikokeille 80 huippureseptiään: suomalaista ruokaa tämän päivän eurooppalaiseen tapaan laitettuna.

Raaka-aineista vahvimmin esillä ovat kotimainen kala, sienet, kasvikset ja marjat, mutta myös riista ja muu kotimainen liha. Mausteena on anekdootteja ja muistikuvia pitkän kansainvälisen uran varrelta.

Kirja ilmestyyy sekä suomeksi että englanniksi.

Gero Hottingerin, Eero Mäkelän ja Pekka Immosen kirja Muikkutortusta riekonrintaan (1995) oli menestys, ja sen ovat löytäneet myös kulinariasta kiinnostuneet matkailijat.