A Diary of Culinary Episodes & Recipes by Christoph Radl
By Christoph Radl
Foreword by Massimo de Carlo
In Diary of Culinary Episodes, Cabana Creative Director, designer, and home cook Christoph Radl shares recipes he prepared between July 2019 and May 2024. The collection includes over 65 unpretentious and nourishing dishes, most of which can be made in under 30 minutes. Particularly poignant are the dinners he created during the pandemic, when he cooked incessantly, resulting in many heartfelt entries. Throughout the book, Radl provides the daily inspiration behind each dish, offering an intimate glimpse into his culinary journey.
The recipes are comforting and diverse, featuring dishes such as Linguine with Bottarga, Tagliatelle with Sausage Sauce, Pasta with Borlotti Beans and Langoustines, Roasted Chicken, Pan-Roasted Monkfish in a Potato Crust, and Langoustine Stew. When feeling nostalgic, Radl turns to childhood favorites from Tyrol, including cheese spaetzle, rösti potatoes, white asparagus, and semolina dumplings. The warmth of his food photography and his presentation—showcased on Ginori Floral dishes he designed for Cabana—enhances the charm of this deeply personal cookbook.
By Christoph Radl
Foreword by Massimo de Carlo
In Diary of Culinary Episodes, Cabana Creative Director, designer, and home cook Christoph Radl shares recipes he prepared between July 2019 and May 2024. The collection includes over 65 unpretentious and nourishing dishes, most of which can be made in under 30 minutes. Particularly poignant are the dinners he created during the pandemic, when he cooked incessantly, resulting in many heartfelt entries. Throughout the book, Radl provides the daily inspiration behind each dish, offering an intimate glimpse into his culinary journey.
The recipes are comforting and diverse, featuring dishes such as Linguine with Bottarga, Tagliatelle with Sausage Sauce, Pasta with Borlotti Beans and Langoustines, Roasted Chicken, Pan-Roasted Monkfish in a Potato Crust, and Langoustine Stew. When feeling nostalgic, Radl turns to childhood favorites from Tyrol, including cheese spaetzle, rösti potatoes, white asparagus, and semolina dumplings. The warmth of his food photography and his presentation—showcased on Ginori Floral dishes he designed for Cabana—enhances the charm of this deeply personal cookbook.
Description
By Christoph Radl
Foreword by Massimo de Carlo
In Diary of Culinary Episodes, Cabana Creative Director, designer, and home cook Christoph Radl shares recipes he prepared between July 2019 and May 2024. The collection includes over 65 unpretentious and nourishing dishes, most of which can be made in under 30 minutes. Particularly poignant are the dinners he created during the pandemic, when he cooked incessantly, resulting in many heartfelt entries. Throughout the book, Radl provides the daily inspiration behind each dish, offering an intimate glimpse into his culinary journey.
The recipes are comforting and diverse, featuring dishes such as Linguine with Bottarga, Tagliatelle with Sausage Sauce, Pasta with Borlotti Beans and Langoustines, Roasted Chicken, Pan-Roasted Monkfish in a Potato Crust, and Langoustine Stew. When feeling nostalgic, Radl turns to childhood favorites from Tyrol, including cheese spaetzle, rösti potatoes, white asparagus, and semolina dumplings. The warmth of his food photography and his presentation—showcased on Ginori Floral dishes he designed for Cabana—enhances the charm of this deeply personal cookbook.
