Fast nichts

The haute cuisine fasting book

Hampp Stuttgart
ISBN: 978-3-942561-15-9

In this art of cookery book, Eckart Witzigmann and 46 chefs who are closely associated with him prove that true joy in art is to be found in not having too much of anything and having enough of everything. His dishes to eat on Lenten days make a day of fasting a feast day. They show that “almost nothing” can be quite a lot indeed.

“When fasting, then fasting, if partidge then partridge.” In the cultural history of humanity – Teresa of Àvila makes this clear – fasting seems the opposite of celebrating. Alternating between the two of them structures life. Fasting is accorded great significance in all world religions – as a time of penance, of forgoing, of pausing or of preparing for Easter and Christmas celebrations.


Gartenland in Kinderhand

The children’s gardens cookbook

Hampp Stuttgart
ISBN-10: 3942561115
ISBN-13: 978-3-942561-11-2

Our kids believe as little in the stork as they do in Santa Claus. But they do believe in the purple Milka cow. They also think that apples arrive in the world ready-made in 6-packs. Many children hardly know the taste of peaches direct from the tree and have never dug a potato out of the ground or picked a tomato from the vine themselves. Why ever not? Because the world of food is crazy.

This children’s gardens cookbook presents flagship projects from the competition “Gartenland in Kinderhand” run by the Baden-Württemberg Stiftung Foundation and provides tips on setting up and maintaining fruit and vegetable gardens in nursery schools. The book wants to inspire people to hand gardening land over to children so that our children can experience the wonders of nature once again.


The Kraut: Eine Liebeserklärung

A declaration of love from top chefs to sauerkraut and other cabbage specialities

Hampp Stuttgart
ISBN-10: 3942561020
ISBN-13: 978-978-3942561020

Delicious cabbage recipes, delightful drawings by Tomi Ungerer. Cabbage of all types is the pinnacle of the vegetables that can be cultivated in one’s own garden and in the fields. And cabbage became many connoisseurs’ favourite dish. The recipes that 44 top chefs contributed to this small, delightful art of cookery book published by Eckart Witzigmann in pleasurable fellowship are a declaration of love to sauerkraut and other cabbage specialities.

Das Spiegelei

On the occasion of awarding the Eckart Witzigmann Prize 2010

Hampp Stuttgart
ISBN-10: 3936682844
ISBN-13: 978-3936682847

Eggs sunny side up are a symbol of inability and ignorance in cooking. How unfair! In this book top chefs, including Eckart Witzigmann, reveal their secrets on how eggs sunny side up can succeed perfectly. And they disclose their tips and tricks.


On the occasion of awarding the Eckart Witzigmann Prize 2007

Hampp Stuttgart
ISBN-10: 3-9366-8227-5
ISBN-13: 978-3-9366-8227-4

Cuisine, wine cellar, art in pleasurable fellowship.

Eckart Witzigmann and the award winners of the International Eckart Witzigmann Prize 2007 – Jonnie Boer, Hiroyuki Hiramatsu, Daniel Spoerri and Harald Wohlfahrt – have created a celebratory menu using all the means of the art of cookery in this book with their favourite creations and recipes. Otto Geisel selected excellent wines to accompany them, and Daniel Spoerri’s splendid assemblages span the range from art to the culinary arts. And readers get to know cuisine, wine cellar and art in pleasurable fellowship.

Stars und Sterne

On the occasion of awarding the Eckart Witzigmann Prize 2006

Hampp Verlag
ISBN-10: 3-9366-8298-4
ISBN-13: 978-3-9366-8298-4

The favourite recipes of top cooks for the film stars they most admire.

This unusual cookbook is a homage to film stars. 40 chefs from Europe and the USA dedicate their creations to the actors they most admire.


Eckart Witzigmann – Butt

On the occasion of awarding the Eckart Witzigmann Prize 2005

Hampp Verlag
ISBN-10: 3-9366-8296-8
ISBN-13: 978-3-9366-8296-0

Favourite recipes from 24 European master cooks are brought together in this cookbook. This book honour the flounder and its masters. The 24 chefs, who are particularly close to the Academy for the Culinary Arts, show how they react to the flounder at their stoves: with respect and an obligation to handle it with all means available from the art of cookery.