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Berlinica Publishing LLC,
255 West 43rd St, Suite 1012, New York, NY, 10036, USA.
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Favorite Recipes from
The Berlin Cookbook

Roasted Goose

Bratwurst with Rolls

Meatball with Mustard

Potato Pancakes

Havel River Zander

Crayfish on a Roll

Love Bones

Berliner with Jelly


Reviews for The Berlin Cookbook:

The Type A Housewife

Thrifty Things

The Giveaway Lady

Rose Marie Donhauser
is an experienced cook, cookbook author, travel journalist, food critic, and a member of the jury of Berlin’s master chefs, which honors the city’s best restaurants. Florian Bolk, the photographer works for Der Feinschmecker, Germany’s leading dining magazine, and publishes the food fanzine Le Schicken.

The Berlin Cookbook. Traditional Recipes and Nourishing Stories. The First and Only Cookbook from Berlin, Germany, with many authentic German dishes

The Berlin Cookbook reveals how to make Schnitzel, Currywurst, Eisbein, Döner Kebab, and those jelly donuts known as Berliners—and how easy it is, since Berlin cuisine is simple, wholesome, and down-to-earth. This cookbook offers traditional recipes and also tells stories about the heritage of Berlin food: how Eisbein got its name, why Friedrich II made Prussian farmers plant potatoes, how meatballs were imported by Huguenots, and how Bismarck got his herring.

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“Rose Marie Donhauser is one of the most acclaimed authors of cookbooks in Germany“
  —Umschau Verlag

Hardcover, 96 pages
60 recipes/color pictures
Dimensions: 8’’ x 10’’
Release: Winter 2011
ISBN  978-1-935902-51-5
Suggested Retail: $19.95

Softcover, 96 pages
60 recipes/color pictures
Dimensions: 8.5’’ x 8.5’’
Release: Winter 2010
ISBN  978-1-935902-50-8
Suggested Retail: $19.95

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