A celebration of modern German home cooking from Anja Dunk's young family kitchen.
Strudel, Noodles and Dumplings is a long-awaited revival of this underserved national cuisine, proving that there is more to German food than Bratwurst and Black Forest gateau.
Anja Dunk's German food is gently spiced, smoky and deeply savoury. From recipes such as whole-wheat buttermilk waffles to caraway roast pork and red cabbage, quince and apple slaw, her way of cooking is vibrant, honest, quick and deeply intertwined with the seasons and the weather.
Featuring over 200 recipes for the everyday family table, as well as for snacks and special occasions, Anja's cook book is an essential guide to all the basics of German cuisine, providing inspiration for appetising and comforting meals throughout the year.
Rezensionen / Stimmen
'There are fewer taste buds I trust more in the world than Anja's. She has an extraordinary understanding of flavour and you can bet that these beautiful and original recipes are 100% foolproof, too' Meera Sodha
'Anja's writing is warm, evocative, engaging and transportive. There is a sense of old fashioned storytelling about it, and her recipes are clear and confident, you sense immediately you are in safe, experienced hands- I love that. One of the most original and inviting books I have seen for a long time' Rachel Roddy
'Just what the doctor ordered: straightforward no-nonsense family-friendly home-cooking in the German tradition that'll work for everyone who wants to set good food on the table without fuss' Elisabeth Luard
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 252 mm
Breite: 195 mm
Gewicht
ISBN-13
978-0-00-833008-8 (9780008330088)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also in Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, mainly catering for large events and parties.
Anja has co-written a book on preserves, Do Preserve: Make your own jams, chutneys, pickles and cordials and runs small preserving workshops.
