THE BERLIN COOKBOOK


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Berlinica Publishing LLC,
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info(at)Berlinica(dot)com

Favorite Recipes from
 
The Berlin Cookbook

 
Roasted Goose

   
Bratwurst with Rolls


Meatball with Mustard



Potato Pancakes


Havel River Zander

  c
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“
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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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