Fackelträger’s books are for readers with an eye for aesthetics and sophisticated content. Classical topics in the field of culinary art – good food, fine wines, spirits and cigars – play an important role in our programme but we also cover up-to-the-moment developments such as sous-vide cookery and major trends such as veganism.
Highly informative and exquisitely illustrated books form the second major strand of our publishing programme. We work closely with renowned scientists and institutions such as the German Centre for Aerospace. So for years we have been turning out successful and beautiful books on haute cuisine as well as on historical and scientific topics.
The editorial department of Fackelträger is a small, professional and creative team with an excellent feel for interesting content, good design and outstanding quality. Our specialist editors come from diverse backgrounds, from domestic science to art history and archaeology, and have years of experience with international publishers.
Star chefs, wine experts, bartenders, top photographers, scientists, journalists: our authors are the best in their field. We know we can produce good books – on everything from outer space to wine cellars. And, of course, we have excellent connections with the culinary world: with the best restaurants, food reviewers and producers.
Even in the last stages of the production process, our books live up to the highest expectations: we are environmentally conscious manufacturers and use only certified printers and paper suppliers. Our books are not always cheap, but are well worth the price – and they regularly win international awards for their content and quality.
Our partners in the international business are like us: they produce individual, sophisticated and unusual books. We have been working with respected publishers in New York, London and Paris for many years.
In 2014 we launched our own publishing programme in Spain and South America and have quickly made a name for ourselves. We also produce high-quality books for the demanding Chinese market. The culinary world is becoming increasingly diverse and yet more and more globalized.
Real enjoyment always comes from discovering something new. We do not just follow the latest developments, but also want to set trends ourselves. So we are in close contact with our authors as well as with our readers. You can communicate with us on Facebook, Twitter and Instagram – we owe some of our most successful books to our excellent contacts on the food blogging scene.