Kobe Desramaults

by ;
  • ISBN13:


  • ISBN10:


  • Edition: Bilingual
  • Format: Hardcover
  • Copyright: 2018-04-16
  • Publisher: Cannibal Publishing

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $75.00 Save up to $11.25
  • Rent Book $67.50
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


• Michelin-starred chef Kobe Desramaults offers 43 food stories

• Features fantastic photography

This book is the result of a three-year period of intensive collaboration with Kobe Desramaults. It contains exceptional photographs by Stefaan Temmerman, Sarah Vitale and Piet De Kersgieter, together with forty-three 'food stories'. In these texts, Desramaults reveals the secrets behind the pure and authentic cuisine of 'In de Wulf' and 'Chambre Séparée'.

Kobe Desramaults: "I want to keep experiencing the euphoria, every day, that there's something new. Because, for me, no matter how good a new creation is, a dish that was conceived two weeks ago is no longer 'alive'. Restlessness is the core of my life. The quest for enlightenment, on both a personal and professional level, is perpetual. You won't find actual recipes in this book, just stories about the origins of my dishes. I never write recipes down. My cooking doesn't follow a set formula because it is constantly evolving and inspired by the moment. Which is what everyone should aim for in the kitchen."

"A pilgrimage to a plate. For those who trek to the backwoods of Dranouter, Desramaults is quietly turning out some of the most exciting tasting menus in the world." - Tejal Rao in The New York Times on 'In de Wulf':

Text in English and Dutch.

Contents: 43 food stories plus interview-based text about the life and inspirations of Kobe Desramaults by Rik Van Puymbroeck.

Author Biography

Kobe Desramaults is a Belgian Michelin-starred chef. He became famous with his restaurant 'In de Wulf', which he deliberately closed at the summit of its success. Today he runs 'Chambre Séparée' in Ghent and is the owner of 'De Superette', also in Ghent. Desramaults did not graduate as a professional chef, but started cooking at the age of 17 and held internships at, amongst others, Oud Sluis (Sergio Herman) and Comerç 24 in Barcelona. In 2005 he received his first Michelin star, at the age of 25.

Rewards Program

Write a Review