Cider-Kunst Awarded: Karl Stückler's book shines at the book fair

Cider-Kunst Awarded: Karl Stückler's book shines at the book fair

A remarkable competition was held at this year's Frankfurt Book Fair, which now took place for the 58th time. As part of the "culinary-literary competition", the gastronomic academy of Germany (GAD) awarded a variety of pleasure books that cover a wide range of topics related to food, drink and culinary deliberation. A expert jury of around 60 members had the demanding task of choosing the best works in different categories. In total, the participants received 12 gold medals and 50 silver medals for their outstanding books.

The specialist book "Cider, Most and Apfelwein Heading" by Karl Stückler, a teacher at the Warth technical school and the head of the local beekeeper school was also found among the excellent works. Stückler is one of the experts for fruit processing and the production of various fruit juices. "The news of the award surprised me and was very happy," said the author of his enthusiasm. "It is a high recognition that my book was included in the series of best German -language books."

The award and its meaning

The silver medal that the book received also reflects the increasing quality standards in the production of must. In his role as a subject teacher, Stückler emphasizes how important the use of contemporary cellar technology is in order to meet these requirements. "The book helps to convey the necessary knowledge," continues Stückler.

The work itself offers a comprehensive introduction to the different aspects of the cider, cider and must production. For readers of all levels of experience - from beginners to advanced - it is easy to understand and contains technically sound information. The content is supported by clear graphics and photos that make reading pleasant. The jury emphasized that the book creates a successful balance between specialist literature and exciting reading material, which is underlined by the well -thought -out layout.

The gastronomic academy in Germany plays an important role in the connection between practice and science in gastronomy. Her more than 60-year history is characterized by diverse people and developments that have planted and promoted understanding of food and drink. More information about your initiatives can be found on the website of the Academy.

The book "Cider, Most and Apfelwein Homen" is available in all well -stocked bookstores and online for 22.00 euros. If you are interested, you can find it at this link