It’s a matter of style. While some like it simple, slipping into simple jeans, t-shirts and sneakers day in and day out, others rely on fireworks of accessories and a grand entrance. Even Bettina Matthaei doesn’t really like the ugly objectivity. She is an expert for that certain something – that certain culinary something. Her weapon of choice: toppings.
The concept is not new. However, it is now sometimes used so naturally that it is hardly ever perceived as such. Matthaei, on the other hand, has always had an eye for detail, the sprinkles on the cake, the fried onions on the hot dog. Just the little things that add something magical to a rather boring dish. Her book “Toppings, The Perfect Finish for Your Favorite Dishes” is an ode to “on top”. “This is about the sophistication and the successful combination of flavors,” says the best-selling cookbook author, “and how you can create something ingenious with the right toppings from a simple basis”.
A good topping comes with a surprise effect
Whether pesto or granola, foam, crusts or jelly cubes – the toppings are the main actors in this presentation. The right topping on the dish impresses with the surprise effect – both visually and tastefully. It is about a contrast of textures, a play of aromas. At Matthaei, the creamy risotto is paired with crunchy Parmesan chips, and the avocado cream is refined with coconut-ginger crumbles. It is gelled, fried, caramelized.
In the book, they are presented on worthy “bases”, and Matthaei gives tips on other dishes that also go well with the respective topping. The crispy pancetta chips can not only give the pollock a special appearance, but also the scrambled eggs. And the caramel “sugar glass” goes well with ice cream and panacotta. Important: what looks sensational does not have to be sensationally difficult to produce. The edible eye-catchers are often easier to produce than you would think.
“Toppings. The perfect finish for your favorite dishes” was published by Becker Joest Volk Verlag, 176 pages, 32 euros. We present five of the recipes from Bettina Matthaei’s new cookbook in the recipe section above.
This article contains so-called affiliate links. There is more information here.