Now we are already in part 4 with my cookbook series. This will be the final introduction of my cookbooks. In a few weeks, I will add the part of „collecting cookbooks“ with lots of tips, how and where to find them, what to collect, and much more. But today – here …

… my small, but exclusive Cookbook Collection.

Dining like a King – King Ludwig II, the builder of Neuschwanstein Castle

Out of an extremely rare collection of menu cards of the bavarian royal family, you can have an insight into their eating habits and menu compilations for festive occasions. It’s a fantastic book with over 40 pages of royal history during the years of the mid 19th century.

                 
Watercolor by Eibner und Wiedemann from the 19th century, on the occasion of the marriage banquet of Prince Leopold of Bavaria with the Austrian Emperor’s daughter Gisela on 30 April 1873. Next to it the original menu card from this banquet. Please click on pictures to have a large view.

It is the time of King Ludwig II of Bavaria and the family. Remember King Ludwig II is the builder of Neuschwanstein Castle and many other famous buildings of the time.

Above, 2 of the old menu cards, the royal family had as a usual diner, 1865 and 1862.

The enchanting castle „Neuschwanstein“ build by King Ludwig II. Ludwig II (1845 – 1886) was King of Bavaria from 1864 until his death. He is sometimes called the Swan King or „Der Märchenkönig“ (the Fairy Tale King).  The castle was intended as a home for the king until he died in 1886. About 1 1/2 million people visit this fairy tale castle every year, with as many as 6000 per day in the summertime. With this book, you can cook and dine in style like a Fairy Tale King.

Above,  2 pages of the modern recipe instructions which the reader can use.

Every royal family diner had its own menu card. As you can see further above, mostly more simply and handwritten by the kitchen chef or servant. More important banquets had cards in much more luxurious style and printed contents.

I have had the book many times in my hands and discovered every time new and different cooking ideas. The book contains 149 recipes taken out of the old menu card collection and adapted, with ingredients and cooking guidance for our modern kitchen. If you like such a cooking adventure, with this book you will be able to celebrate a king’s menu from the 1800s, fantastic.

The Raffles Hotel Cookbook, in Singapore.

This fantastic book is an adventure to read and to scroll through the 160 full-color pages with history, description about the hotel and restaurants as well as some 100dreds recipes. During the years I had the opportunity to stay at this hotel a few times. In 2003 I received a copy of this great literature, signed by the Executive Chef, Jean Paul Naquin. So often we had some conversations and chats about „culinary life“ and „god and the world“.

Raffles Hotel opened in 1887 in a rather somber-looking bungalow, known as Beach House. It was named after Sir Stamford Raffles, the founder of modern Singapore.
Topical suits and solar topi were as much as a part of Raffles Hotel’s early style as bentwood tables and rattan chairs.

  
An old Raffles telegram head (left) and the hotel front at sunset (above).Up here, on the right, a few mixed liqueur ideas of the famous Singapore Sling offered at the Long Bar.

Over the years the hotel has evolved into one of the world’s most beloved grand hotels.

 
Left, the Long Bar at Raffles Hotel, with the old staircase to the next level. Good to see the old-style bamboo ventilators, of course, today they are moving electrical. Right the typical Singapore Sling invented at Raffles Hotel around 1915 (first called gin sling) as a drink for the ladies. Too sweet for me. The style in the Long Bar is, since the early 1900s, to crack peanuts, as many as you like (they are on the house) and through the shells on the floor. If the bar is packed, you have to dive through millions of cracking shells on the floor.

I couldn’t bring myself to be yet another one of those people sampling a Singapore Sling in the Raffles complex’s double-decker Long Bar, with its ceiling fans and peanut shell-strewn floor ­– coachloads of visitors arrive here throughout the day, a pure tourist place. Instead, I chose the relative calm of The Writer’s Bar (pic far down on the right) and ordered the gin sling version with gin, cherry brandy, Benedictine, lime juice, bitters, and soda water – as recommended by Noel Coward, very often a guest at the Raffles.

Remember Noel Coward, playing the character Mr. Bridger in that great movie „The Italian Job“ from 1969. Noel Coward – right in the center of the above movie poster.

The Writer’s Bar is also a good place to sample some wine from the largest cellar list in Singapore, including some rather fine Japanese wines. The markup on the list is surprisingly modest. Nearby Raffles Grill is elegant and formal, I took the chance for a great lunch one day and a mouthwatering 3-course dinner another time.

                                           My lunch, „Black Pepper Beef“, found this recipe in the here mentioned cookbook. If you like to repeat it, above is the pic and the recipe, just click on pictures to supersize and enjoy.

                     
The above 4 pictures were once my dinner, all 3 courses are Raffles signature dishes and found in the Raffles cookbook. Above left the starter „Minestrone of Vegetables and Bamboo Clams“. Then the main course „Pan-Seared Royal Sea Bream with Artichokes“ (I included the recipe for you). And finally, bottom right, the dessert „Warm Sesame-Chocolate Cake with Haupia Ice Cream and Mango Sauce“.

Today, I can’t afford to be a guest at the Raffles Hotel anymore. But sitting down with a good glass of wine and „picking“ through this book is like a little holiday in Singapore.

Declared a national monument in 1987 the hotel went from strength to strength. It underwent a total renovation and reopening in 1991 and again a total renovation
and reopening in 2019. Today its something like a tourist attraction with its 103 suites, 18 restaurants and bars, and a substantial spa, as well as a shopping arcade and a very interesting museum. Take the time for a visit if you are in Singapore.

The Pistoulet, Villa Luna Series.

A small series of 3 booklets, but so GREAT in everything. The first one was printed in 1996, the second one is 1998 and the third one took till 2006. I’ve read the books several times, they are always relaxing, motivating, inspiring – just POSITIVE, and sometimes it’s just what one needs. Because of the contents of mystery, love, good food, recipes, and an unusual fantastic colorful layout, they are the ideal gift to everyone. We gave away, to many people during the last 20 years, a few dozen of these books. Every gift was a success.

1. „The Secrets of Pistoulet“.

        On the left the cartouche (dust cover) and right the inner book title, so wonderfully designed.

„Far away in the remote, untraveled southwestern French countryside, there is a small village which contains two homes, an eleventh-century church, and a very special farm known as Pistoulet.“ Thus begins The Secrets of Pistoulet, a charming and beautiful little book filled with food, magic, and love. Part fiction, part cookbook, this richly illustrated book is reminiscent of the popular Griffin and Sabine, with its collection of letters to be removed from envelopes, and recipes tucked into their own little pockets. Drawings, photographs, snippets of diaries, and mysterious maps decorate this tale of Mademoiselle J., who arrives at Pistoulet with a broken heart.

There she is welcomed by the farm’s tenants: Madame Claude; Monsieur Andre; the black dog, Marcel; and a chicken that lays golden eggs. Soon, such soul-strengthening dishes as Potage of Babble (guaranteed to cease excessive chatter), Potage of Passion (Cooks beware: this soup has been known to result in marriage proposals!), and Tart of Sunshine (sure to heat both body and soul) have Mademoiselle J. on the road to recovery.

The Secrets of Pistoulet packs a lot of charm into a small package. Readers who love to cook will want to try these simple, tasty recipes, though it may be difficult in some cases to follow the directions exactly („Go to the nearest fishing port and acquire „moules“ from the fisherman with the largest pecs and most tattoos…). Those who don’t will be more than content to simply imagine these sumptuous meals as they, along with Mademoiselle J., attempt to unlock Pistoulet’s magical mysteries.

2. „The Legend of Villa Della Luna“.

„On her walks through the ancient gardens of the villa along the rugged Italian coast she accidentally discovers the secret of the rose garden, which blooms all year round“.

She uses the power of recipes: „Pasta Vivante“ for those who are afraid of the passion of life. „Bread rolls to forgive and let go“ for all those, who have to get rid of an emotional burden. Click on the pictures to supersize and read the recipes.

A book full of mystery and romance. And even good for men, if you can stand to be romantic and give in to be soulfully emotional. I’ve cooked all of the recipes at least once. Many of them again and again during the years, they are easy to make and so delicious.

For some marketing and sales reasons they printed one book under 2 different titles.“Dancing with the Moon“ and „Villa Della Luna“ are the same book, don’t make my mistake and buy both. Even though they are delightful, as I said as a gift may be, you only need one. While I have the first and second copies in German, I only could find the third one in English. According to Amazon there is an English copy only.

3. „The Circle of Kindness“.

„The Circle of Kindness“. An Irish Journey of the Heart is the third book in a series about the nurturing power of food and love, by Jana Kolpen & Mary Tiegreen. In the enchanting Irish countryside of ancient forests, singing bridges, and babbling brooks stand a thatch-roofed pink cottage overlooking the sea. In all of Ireland, there’s no place finer to have a cup of tea.

On the door of that cottage is a timeless symbol that recalls traveler’s home no matter how far they’’ve roamed. And in the heart of that cottage is compassion and generosity whose warmth and wonder turn the world.

Thus begins Circle of Kindness, a finely wrought fable about Mademoiselle J. and an act of kindness that touches the lives of several people, finding expression in a gift of nurturing and food. Like its predecessors, this book is beautifully written and exquisitely illustrated and features booklet inserts, pocket cards, and envelopes with uplifting sentiments.

Normally I don’t like to bring in a recipe if I write about books, but this one is so unusual and delicious that we all can accept an exception.

Shepherd Pies in miniature size – The Pie of the Wandering Shepherd.

Made in a muffin pan. It seemed fitting that they were made from circles of biscuit dough.
I topped the greens with a few nasturtium flowers, the last of the violas, raspberries, blueberries, and candied pecans.

Ingredients.

Cooking oil spray
1 can biscuits (12), or 2 cans with 8
2 tablespoons olive oil
1 pound ground beef, as better the beef as better your pie
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup of frozen mixed vegetables, best a pea-carrot-corn mix
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves, must be very fine chopped
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar

How to do.

Preheat oven to 200 degrees C or 400 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits until lightly golden. Remove from the oven and set aside.
Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper, and garlic and allow to cook together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to the pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally, top with equal amounts of Cheddar. Parmesan is o.k. to me too.
Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Tips.

I only found biscuits in 8 counts, so I bought 2 cans of biscuits, there was plenty of filling for at least 16 mini pies.
Then I baked the biscuits 5 minutes, punched down the middle with the back of a spoon to create more a ‘well’ for the filling, and returned them to the oven for another 3-4 minutes.
I used frozen peas & carrots & corn.
Instead of Cheddar, I used Parmesan once (here in Uruguay Tienda Parmegiano Gaucho), it’s as delicious as one likes it spicier. And I put mashed potatoes on top of the beef mixture instead of the bottom and then placed the cheese on top of the potatoes. It will keep the biscuits dryer and therefore crispier on the bottom. Think about a nice chutney going with the pies. We had once a friend’s delicious kumquats chutney or my own homemade curry sauce,  add the right wine, and WOW – Just Fingerlicking Good !!

The Oriental Hotel Cookbook, in  Bangkok.

This is the most special cookbook to me because over the years I have had a very special relationship with this hotel and its gourmet cooking food. Just by the way, this book was printed in German as well.

In the middle of the 19th century, when Thailand was still known as Siam, a rest house for foreign seafarers was established on the banks of the Chao Phraya River. It was to become one of the world’s greatest hotels: The Oriental. A haven of calm on the banks of the river, this iconic hotel has always been a truly remarkable place that understands and knows Bangkok as well as it knows its guests. Not only was it the first luxury hotel to open in Bangkok, but it was also the first to open on the river, the first to have a jazz bar and the first to offer guests a hotel spa.

       History goes back to 1835 when the first guesthouses were built on the river. The official hotel opened in 1876 as the painting from the 1880s shows. Next to it today’s view of the Oriental. Click on pics to size up.

On the plane from Frankfurt to Bangkok, the German director/general manager of the Oriental, Kurt Wachtveitel was sitting next to me. Of course, during that long flight, we talked to each other, exchanged our life and story’s and came into closer contact.  Especially why, as a German, he is responsible for the Best Hotel in the world and why I, as a German fly so often up and down from Europe to Australia with always stopovers in Bangkok or Singapore.

      The hotel lobby and the usual deluxe room I ordered before I met Kurt Wachtveitel. Later I always got upgrades to suites.

Since I had booked for 4 nights in the Oriental again, we built a closer relationship. On arrival, I had directly a suite upgrade – fantastic!
From this contact grew a friendship that lasted for almost 12 years, then we lost sight of each other. In these years I have been in the Oriental for 25-30 times at least. The great opportunity was to have then extraordinary contacts, very special rates, always best suites and upgrades, personal car for sightseeing and airport service and more.

        You should click on the pictures to see the details of this suite. This so-named „Anderson Suite“, with living room and bedroom, was often my home. Ask my wife how she loved her stay. Looking down from the balcony on the Oriental pool and gardens or watching with champagne in your hands the river traffic.

Kurt Wachtveitel had made the Oriental the no. 1 rated hotel in the world for many years in a row. And to me also, it was just the best! Comparing to the Raffles in Singapore is not very fair, but I found out why I liked the Oriental so much more than the Raffles. It was the open relaxed 5star atmosphere at the Bangkok location of this hotel. The river noise, the gardens, and the luxurious, but never over the top facilities.

      Left you can see the Sala Rim Naam Terrace, where we/I attended very often the BBQ-dinner, in these old times US$48,–per person, as much you can eat. And the selection of dishes was always 5star worthy. Then sitting on with a cool bottle of wine in the lush tropical climate, smoking my pipe, and just enjoying life. Right the cool, while airconditioned Le Normandie restaurant. Again, give yourself a favor and click on pictures.

The Raffles had a bit more the stuffy atmosphere of the last century, not bad, but it was an „inside“ hotel. I always felt like a bit entrapped – in the Oriental, I felt positive and motivated, a little younger – just FREE. Both are 5star class hotels, but the Oriental always gave the feeling of having a star more. Even the Oriental cookbook feels like a star more than the Raffles cookbook.

                                                        
Some of the fantastic recipes one can find inside this amazing cookbook. Just the „ordinary“ Italian meatballs above are a delicatesse. Notice how they are arranged within the Parpadelle. And notice that the Oriental recipes not only have ingredients and preparation, they also have „PRESENTATION“, that makes the difference to other cookbooks. Light seafood salad at lunchtime on the riverside terrace, or across the river at the Oriental Spa. See the first picture far above.

A place to be at the Oriental, the Bamboo Bar, live music daily, connected with an airconditioned smokers lounge and a cooled cigar room, just fantastic. Have your favorite drink and crush your brain to decide where and what to have for dinner. Or have a nightcap before you hit your room, which will be already prepared for the night, from your personal butler of course.

Over the years, the Oriental, Bangkok has consistently garnered global recognition as the best hotel in the world, famed not only for its excellent facilities but also for its legendary Oriental service that is delivered by a team of over 1.300 talented and dedicated colleagues, many of whom have been with the hotel for more than 20 years.

During this time I followed the development of the cooking school and took part in some Thai cooking courses of the Oriental. still today I cook and enjoy the Thai cooking experiences with my friends. As I know, the Oriental is different now, not for a bad reason, but it belongs to the Mandarin Oriental group now, not anymore a single lead hotel, and it underwent an over 90million US$ renovation with reopening in 2019.

       This is a very special place at the Oriental, the Authors Lounge. Located in the perfect restored old building, it was in the 1900s the lobby area, it’s now the relaxing place to meet, to have a tea or coffee, or just read a book accompanied with your favorite cake. My absolute favorite was the here shown (and recipe in the book) Authors Lounge Chocolate Cake“, buttercream but so light and flavorful, a dream.

I will keep my memories. A special contact was also made with the former Executive Chef de Cuisine of the Oriental, Norbert Kostner. In 2001, on the occasion of the 125th anniversary of the hotel, I stayed again, coincidentally in the Oriental, and Norbert gave me this cookbook, which he had co-written (and signed) for the anniversary.

                     Norbert Kostner on one of the organic farms and the signature from 2001, left. Right Norberts short story and down here 2 pics of the famous fruit carving the celebrate at the Oriental.

Everything is self-produced out of their organic farms, in kitchens with almost 300 staff, as the book shows.

This cookbook is printed in such a high quality, with so many story’s, with ample descriptions of the hotel, with over 30 pages of hotel history, hundreds of culinary tips, and recipes combined with excellent photographs. Every time I am browsing through that fantastic book, it feels like a journey back through the part of my life I could spend in the Oriental Hotel Bangkok. For a few years, I was very privileged to live a life like that.

Coming up in a couple weeks „Part 5 – Collecting Cookbooks“. Stay tuned !