About the Author
Mirko Trenker studied 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 in 1996 at the famous Landhaus Flottbek in Hamburg. Afterwards, Mirko spent some time in Scotland, where he learnt to concentrate on local and seasonal produce. For the past few years Mirko has been a freelance chef and gastronomy advistor in Hamburg. He travels in Germany and abroad, in particular is culinary ambassador for the CMA, the central marketing organization of German agriculture, giving guests all over the world an insight into German cuisine. The Food and Cooking of Germany is his first publication.