First book published at age 25. Now, Kille is the author of 10 critically acclaimed books. Her books are conceptually radical and delicate. No doubt due to the fact that she is involved in every aspect of the production. Even shooting and styling all the photos herself.

“Kille Enna is a phenomenon.” 
—Ingeborg Harms, VOGUE Gourmet

"This is the food I want to eat everyday.”
—Chad Roberston, Tartine Bakery, San Francisco

"This book and her previous books capture
her extraordinary abilities, her amazing imagination, and her
understanding of the world we live in.”
—Antony Worrall Thompson TV chef, author, restaurateur, London

"It’s a cookbook as a perfumer would write it." 

"A highly original cookbook, full of intriguing ideas and fascinating flavor combinations. The writing is thoughtful and evocative, and draws the reader in. A wonderful book for the creative cook.”




Instead of creating yet another cookbook, with a classically structured collection of recipes, I’ve done the exact opposite. I’ve taken out all the noise, and cut it right back to the bone. I’ve spent an enormous amount of time figuring out how to best show you all the things I care about, both visually and in terms of taste. The result is fifty aromatic blends and each aromatic blend is combined with a key ingredient, which becomes a dish. I chose to work with fifty ingredients—the key ingredients—that we all know and use, in one way or another. They are easy to get hold of and aren’t expensive.

The key ingredient that’s paired with the aromatic blend has been chosen to best illustrate the potential of that individual blend. Moreover, the aromatic blends must also be suitable for combining with ingredients other than the ones highlighted in the book. So, the majority of the aromatic blends must, for example, be robust and stable enough to be used on the stove instead of in the oven as it says in the recipe. The aromatic blends also solve the problem of lack of time that I and everyone else must deal with, no matter how experienced and efficient we are in the kitchen. And if you’re like me, you don’t want to compromise on scent or taste.

Also publised in German and in the United States.