Cook book from Harald Irka, the worlds youngest 3-cap chef. Irkas reduced but intense style is inspired by the idea of making use of regional products and combining them in a unique way.rn rnThe clear structure and discreet use of typography, the atmospheric seasonal images and the colored pages help the reader to navigate and to find the right receipe. The food photography communicates Irkas reduced and intense style without tasting the dishes and make you wish for more.
Terroir
Awards
Silver Award
Design & Craft
Editorial
Details
Categories:
Country:
Year:
Credits
Client:
Saziani Stub‘n
Agency:
Creative Director:
Josef Heigl
Kurt Glänzer
Photographer:
Marion Luttenberger
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