With clear, step-by-step instructions, photos and how-to's, Julius Jaspers shows you how to prepare the most delicious stews. From classics such as boeuf bourguignon, hare pepper and duck confit to surprising new recipes such as cauliflower provençale, sea bass with Ricard, and pineapple with vanilla and cognac

This book contains more than 150 stew recipes, clear how-to's and techniques, clear step-by-step photos and explanations of supplies and concepts

'Prepare well, let the heat do its work and often regenerate (heat up) later, where you notice that the flavors have become even better. This theme suits me perfectly!' - Julius Jaspers