Myriam Zumbühl loves books about baking and cooking. “They must be inspiring, bursting with emotions and aromas. A miniature world between two covers,” she says. And now she has published her own book: “Myriam’s Cakes, Tarts & Co.” She also writes about cakes, pastries and food for the NZZ am Sonntag. And on Swiss television she presents her own programme – “Myriam meets master bakers”.

Myriam Zumbühl’s latest travels take her all across Switzerland on a voyage of sensory discovery. Her journey takes her behind the scenes of top-level gastronomy. She talks with star chefs Andreas Caminada and Tanja Grandits, accompanies them to their favourite suppliers and riddles the chefs with questions: What is a good ingredient, a good natural product? What expectations does a natural product have to satisfy to gain a permanent place in the stars’ kitchens? And what kind of relationship do they have – the chefs and their beloved suppliers?

Website Myriam Zumbühl