Aroma (book)
The book Aroma with the additional title The Art of Seasoning is published by Stiftung Warentest and describes the use and effects of aromas . The work was written by the physicist Thomas A. Vilgis and the restaurant editor Thomas A. Vierich and is currently in its fourth edition. The book describes over four hundred herbs and spices and their recipes and practical examples.
Awards
The book was awarded the Golden Pen in the highest prize category at the 47th Literary Competition in 2013 by the German Gastronomic Academy . The discussed scientific aspects and the design were praised.
Individual evidence
- ^ Entry German National Library , accessed on October 10, 2014
- ↑ A comprehensive compilation of the variety of flavors - Thomas A. Vierich / Thomas Vilgis: Aroma - Die Kunst des Würzens, Stiftung Warentest 2013, Berlin ( Memento of the original from October 15, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. , buchgourmet.de (2013), accessed online on October 10, 2014
- ↑ The 2013 award winners: Goldene Feder for "Aroma - The Art of Würzens" , Gastronomic Academy of Germany, accessed on October 19, 2014
