Explore the rich and varied delights of German Cuisine with 25 authentic recipes presented in this stylish book. Featuring recipes from the very heart of Germany including Pickled Matje Herrings, Bavarian Meatloaf, Roast Duck with Savoy Cabbage, Lebkucken, and Black Forest Gateau. The introduction offers an insight into the landscape, festivals and key ingredients used in Germany cooking. Wonderfully photographed throughout, this book will delight all those keen to experience the traditional cooking of Germany. The author, Mirko Trenkner, is a freelance chef and gastronomic advisor for the CMA, the central marketing organization of German agriculture. The recipes in this book have been professionally written and have been properly tested in the author’s own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.
About the Author
Mirko Trenkner decided to become a chef at the age of 12. He studied cooking in the gourmet French-inspired restaurant of the Berlin Hilton Hotel, then went back to his German roots working all over the country, ending up at the famous Landhaus Flottbek in Hamburg. For the past few years Mirko has been a freelance chef and gastronomic advisor for the CMA, the central marketing organization of German agriculture, giving guests all over the world an insight into German cuisine.