Lisa Wieland was 23 when she gave up her job as Senior Chef de Partie at the "Burj Al Arab" in Dubai to join Wolfgang Puck's "Spago" in Beverly Hills. She has been cooking at Puck's side at the Academy Awards since 2016, and now heads up a team of 40 chefs as head chef at London's prestigious "CUT at 45 Park Lane". But it was growing up in the countryside, in the kitchen of her grandmother's tavern, that she discovered her passion for cooking.

The young star chef returns to these beginnings in BACK TO THE ROOTS, because it is here that she acquired her appreciation of simple food, the foundation of every good cuisine throughout the world.
Milk, mushrooms, beef, eggs, honey, pork, fish, seafood, herbs, lamb, game, poultry, vegetables, fruit - within 14 chapters, Lisa Wieland presents these products and around 70 straightforward dishes, which lend a touch of the cosmopolitan to her native culinary art. Additionally, there are just as many recipes for basic and side dishes...

An engagingly personal cookbook, that features plenty of basics as well as great ideas, with wonderful photography by Elias Jerusalem and, thanks to a refreshing layout by Yvonne Cerepak, also invites to indulge and experiment - most of all, it builds culinary bridges between high-end gastronomy & down-to-earth cooking, between rural tradition & urban diversity, between regional products & global flavours, between generations.