The Berlin Cookbook
The Berlin Cookbook
The Berlin Cookbook
Author: Rose Marie Donhauser
Translator: Cindy Opitz
Genre: Cookbook
Softcover: 102 color pages / 60 recipes
Suggested Retail: $18.00; 16,00 € Dimensions: 6’’ x 9’’
ISBN: 978-3-96026-080-6
Format: 24,0 cm x 17,0 cm
ISBN: 978-3-96026-081-3
New Release: Spring 2024
About the Book
The Berlin Cookbook reveals how to make Schnitzel, Currywurst, Eisbein, Döner Kebap, and those jelly donuts universally known as Berliners—and how easy it is, since Berlin cuisine is simple, wholesome, and down-to-earth. This cookbook offers sixty traditional recipes — meat dishes, vegetarian, soups, potatoe dishes as well as pastries and deserts. And it also tells stories about the heritage of Berlin food: how the "Eisbein" got its name, why Frederick the Great made Prussian farmers plant potatoes, how meatballs were imported by French Huguenots who were refugees in Berlin, and how Bismarck got his own herring named after him.
Rose Marie Donhauser
Rose Marie Donhauser
Rose Marie Donhauser is an experienced cook, and also a cookbook author who has written many books especially about regional cuisine. She is also a travel journalist, food critic, and a member of the jury of Berlin’s master chefs, which annually honors the city’s best restaurants. Originally from Bavaria, she now lives and works in Berlin.
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