"This is one of the best German cookbooks I own. I LOVE this book; I already have it for myself and bought this one as a present for someone. It has really easy to follow instructions and sections on different techniques used in cooking. Really great book to have in your kitchen. Highly recommend!"
Svenja L., Berlin
This "beautiful home" is a lucky bag! Great!"
Béatrice G, Biel, Switzerland
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Dates reading tour, fall 21
ATLANTA
2. September, 7:00 - 9:00 pm hosted by German Consulate General Atlanta Venue: The Cooks Warehouse @ Ansley 1544 Piedmont Avenue, STE 403-R Atlanta, GA 30324 proof of vaccination, or negative covid test received max 72 hrs prior required
SAN FRANCISCO
23 September, 6:30 - 7:30 pm hosted by German Consulate General San Francisco Venue: Omnivore Books on Food 3885 a Cesar Chavez Street San Francisco, CA 94131 proof of vaccination, or negative covid test received max 72 hrs prior required
BOSTON
1. October, 6:30 - 7:30 pm hosted by Goethe Institute Boston Venue: Goethe Institute Boston 170 Beacon Street Boston, MA 02116 proof of vaccination, or negative covid test received max 72 hrs prior required
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That is one hell of a tome! Wow!
A beautiful, tasty journey through the past, present and future of Germany's culinary "Hausmannskost" at its best and fanciest.
Madru S., Düsseldorf
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modern german food from a berlin kitchen is a new cookbook, written by Kit Schulte with photographs by Nora Novak and illustrations by Claire Cook. The book with its 280 pages, more than 80 photographs and an illustrated encyclopedia of seasonal vegetables and fruits, explores new and traditional German recipes. It focuses on vegetables, fruits, wild herbs and edible foraged plants, offering an array of seasonal and regional specialties.
The book opens up the world of Germany’s regional, seasonal and contemporary cuisine. Kit Schulte looks into culinary traditions and artisanal methods, connecting the past in the re-discovering of traditional dishes and forgotten delicacies, to the present with contemporary trends like foraging. Focusing on vegetables and herbs, she re-interprets traditional recipes heavy on meat and dairy into fresh, healthier dishes, often refined with foraged edibles. The reader is inspired to discover a new approach to cooking and to experiment with wild flavors and recipes.
Written with an English-speaking audience in mind, the book is meant for anyone who is interested in this innovative, fresh approach to German cuisine, be they the occasional visitor or a recent or permanent resident to Germany. Most cookbooks about German cooking tend to reinforce the stereotypical idea that German food is only about schnitzels, sauerkraut, bratwurst, spätzle, etc., but nowadays, especially in cities and urban areas, we see an overall trend towards healthier, fresher and more modern cooking using a variety of sustainable and healthy ingredients.
Chapters include an introduction to Germany’s culinary regions and informative texts about culinary culture. Recipes are divided into appetizers, soups, a small meat and fish selection, cakes, desserts and holiday and culinary traditions. The chapter, “From fields, trees and grasslands”, is set up like a lexicon, shares botanical and culinary information about vegetables, fruits and foraged wild plants used in German cuisine, beautifully illustrated by biologist and artist Claire Cook. Nora Novak, a photographer from Berlin with great experience in food photography, is responsible for the majority of inspiring images. The images are all taken without the use of sprays, plastics etc., photographed natural coming straight out of the kitchen.
modern german food from a berlin kitchen opens the palate and the imagination to healthy, sustainable and delicious cooking allowing for the (re)discovery of German home cooking.
The book opens up the world of Germany’s regional, seasonal and contemporary cuisine. Kit Schulte looks into culinary traditions and artisanal methods, connecting the past in the re-discovering of traditional dishes and forgotten delicacies, to the present with contemporary trends like foraging. Focusing on vegetables and herbs, she re-interprets traditional recipes heavy on meat and dairy into fresh, healthier dishes, often refined with foraged edibles. The reader is inspired to discover a new approach to cooking and to experiment with wild flavors and recipes.
Written with an English-speaking audience in mind, the book is meant for anyone who is interested in this innovative, fresh approach to German cuisine, be they the occasional visitor or a recent or permanent resident to Germany. Most cookbooks about German cooking tend to reinforce the stereotypical idea that German food is only about schnitzels, sauerkraut, bratwurst, spätzle, etc., but nowadays, especially in cities and urban areas, we see an overall trend towards healthier, fresher and more modern cooking using a variety of sustainable and healthy ingredients.
Chapters include an introduction to Germany’s culinary regions and informative texts about culinary culture. Recipes are divided into appetizers, soups, a small meat and fish selection, cakes, desserts and holiday and culinary traditions. The chapter, “From fields, trees and grasslands”, is set up like a lexicon, shares botanical and culinary information about vegetables, fruits and foraged wild plants used in German cuisine, beautifully illustrated by biologist and artist Claire Cook. Nora Novak, a photographer from Berlin with great experience in food photography, is responsible for the majority of inspiring images. The images are all taken without the use of sprays, plastics etc., photographed natural coming straight out of the kitchen.
modern german food from a berlin kitchen opens the palate and the imagination to healthy, sustainable and delicious cooking allowing for the (re)discovery of German home cooking.
