by Rose Marie Donhauser (Author), Eva Schweitzer (Producer)
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.
Number of Pages: 100
Dimensions: 0.6 x 10.2 x 8.1 IN
Illustrated: Yes
Publication Date: December 05, 2012
