Fish and Seafood From caviar to grouper, mussels, salmon and shrimp From filleting to poaching and portioning

Even as a child, Patrik Jaros used to stand in front of the steaming pots on his grandmother's stove, completely entranced by her art. He owes his passion and deep understanding of this craft to her. He is the youngest chef to be awarded stars by the Guide Michelin, has worked in Eckart Witzigmann's Aubergine restaurant in Munich, and came third at the Bocuse d'Or in Lyon, the centre for gastronomy's top cooks. Today Patrik Jaros runs and co-owns a number of restaurants and bars in Cologne In 1978, Gunter Beer began work as a reporter in a small Bavarian local newspaper. After that, he took photographs in Rio de Janeiro for the Journal di Brasil and, during the civil war in Nicaragua covered both the Sandinistas and the Contras. He has sat in the mud left over from gold washing in Venezuela, photographed fashion in Mexico, London and on the MatterhornJaros, Patrik is the author of 'Fish and Seafood From caviar to grouper, mussels, salmon and shrimp From filleting to poaching and portioning', published 2004 under ISBN 9783899850734 and ISBN 3899850734.