Aroma cuisine, treats with essential oils/STV

With it you give the menu an aromatherapy! What has long been in vogue in the wellness sector and in health care is now also conquering our kitchens: essential oils. The flavors of plants unfolded in their oils optimally, so that the use of these for the seasoning of the meals is virtually logical.
In the book "Aromaküche - Gaumenfreuden mit ätherischen ölen" the two certified aroma practitioners Ursula Kutschera and Sabine Hönig present a wealth of recipes in which a wide variety of essential oils unfold their full seasoning power. Among the oils used are well-known classics, such as bergamot, cumin oil, garlic oil, rose oil, peppermint oil, lemon oil, lemongrass oil and many others. But the authors have also integrated lesser-known essential oils, such as geranium, tonka bean or coffee oil, into their recipes with taste.
In approximately eighty prescriptions for starters and main courses, additions and desserts it is proven, what ethereal oils can everything. The cookbook, which has what it takes to become a new trendsetter, is complemented by recipes for seasoning salts and oils to preserve the (seasoning) power of herbs. In addition, there is a brief introduction to the world of essential oils with valuable tips on purchasing, quality and everything you need to know to elicit the best sides of the oils in the kitchen drop by drop.
Menu examples for various occasions, including a vegetarian and a vegan menu, round off the volume.