THE BERLIN COOKBOOK
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Favorite Recipes from
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The Berlin Cookbook |
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 Roasted Goose |
 Bratwurst with Rolls |
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 Meatball with Mustard
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 Potato Pancakes
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 Havel River Zander |
 cCrayfish on a Roll |
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 Love Bones |
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 Berliner with Jelly |
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 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. |
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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. |
“Rose Marie Donhauser is one of the most acclaimed authors of cookbooks in Germany“ —Umschau Verlag 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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