Présentation de l'éditeur
The Berlin Cookbook reveals how to make Schnitzel, Currywurst, Eisbein, Döner Kebap, 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.
Biographie de l'auteur
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.