Collected after five years of culinary exploration and discovery, I am delighted to share with you my view on contemporary food culture in Germany. Within these pages, I focus on a variety of seasonal vegetables and adapt numerous traditionally meat-based dishes into hearty, vegetarian alternatives. Together, we will journey through the fresh, delicious and healthy roots of traditional German cooking.
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This version of sauerkraut derives really from Szegediner goulash, a spicy Hungarian meat stew with sauerkraut. It is spicy because it is cooked with garlic and paprika, creating a wonderfully intense flavor. Black salsify is a delicious vegetable, also called winter asparagus in Germany. It is a bit of work to peel, as the ca. 30 cm-long roots with thick black skin are often quite sandy and exude a sticky milky substance. To protect your hands, you can either parboil them or wear gloves. After peeling they should be dropped into lemon water to keep them from oxidizing. The vegetable can be served as a side dish, with sauces, or battered and deep-fried.
Rosehip is the fruit of the rose plant. It is used for teas, jams, jellies, syrups, and, due to its very high vitamin C content, a health food supplement in powder form. Wild roses are very common all over Germany, so harvesting
is guaranteed in winter. They make me think of my grandmother, as she used to make rosehip jam and always had rosehip tea. I see them as a forgotten food, because no matter whether tea, jam or vinegar, they are now seldom found in supermarkets. Rosehips are harvested from October–January. The fruits should be dark red and a bit soft when picking.
Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.
If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle.