Pedantically correct but imaginatively playful - the creations of this cosmopolitan chef are always based primarily on flavour and then on effect. The title of his first cookbook reflects the fact that it contains both refined classic specialities of Salzburg regional cuisine as well as exciting modern Avant-garde creations. The range of recipes is diverse from farmhouse roasts to table-smoked Bluntau trout, from truffle pig to blueberry dumplings and from whole-fried kidneys to wild herb gaspacho with frogs legs in breadcrumbs.

The book is illustrated throughout with fantastic photography from Manfred Klimek and presents a short foray through the worlds of pleasure at the Döllerer empire with more than 90 recipes in a modern layout, divided into chapters on snacks, starters, fish, meat, vegetables, pasta and desserts.

Through his new cookbook of local foods, Golling’s gourmet chef Andreas Döllerer aims to make his regional-inspired cuisine accessible to amateur chefs and food lovers in the form of easy-to-follow recipes in addition to basic recipes for sauces, stocks, doughs and oils. And since the name Döllerer is also associatd with high quality wines, a detailed wine tip is provided with each dish along with information on the winegrower.