‘For me the German kitchen is as much a way of life as it is about preparing a meal. I want to teach as many people as I can about German family food in the hope that it will satisfy, inspire and bring new dishes to the table’Strudel, Noodles and Dumplings is a cook book about Germany’s varied culinary heritage seen through the eyes of Anja Dunk’s family recipes, most of which have been given a new life in her young family kitchen.From recipes such as Vollkorn-Buttermilch Waffeln (Wholewheat buttermilk waffles) to Schweinebraten mit Kummel (Caraway roast pork) and Zucchini und Gruener Paprika Salat in Joghurt Sosse (Courgette and green pepper salad with yogurt dressing) home-cooked German food is gently spiced, smoky, buttery and deeply savoury, yet sweet and sour. Anja’s way of cooking is vibrant, honest and deeply intertwined with the seasons and the weather. Featuring over 200 simple recipes for the everyday family table, as well as a handful for special occasions, Anja’s cook book will be an essential guide for all the basics of German cuisine, at the same time as providing inspiration and encouragement for cooking through the year.
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Anja Dunk. Strudel, Noodles and Dumplings: The New Taste of German Cooking
COPYRIGHT
A NOTE ON THE PHOTOGRAPHS
CONTENTS
THE TASTE OF HOME
INTRODUCTION
HOW I COOK
REDISCOVERING GERMAN COOKING
COOK’S NOTES. SUGAR
SALT
EGGS
CITRUS
BUTTER
MILK
VEGETABLES
MEAT
DAIRY
BUTTERMILK AND QUARK
THE CELLAR
BOTTLING
THE TECHNICAL BIT
STERILISING
WHEN SHOULD I BOTTLE?
WHAT EQUIPMENT DO I NEED?
HOW TO DO IT
REMOVING THE JARS FROM THE WATER BATH
TESTING THE SEALS
HOW SHOULD I STORE BOTTLED GOODS?
BAKING NOTES
BREAD
RYE
TYPES OF SOUP
A NOTE ON NOODLE-MAKING:
A NOTE ON MAKING BREAD DUMPLINGS:
ON TOAST
FROM THE FRYING PAN
SALADS
FRESH HERBS. BAY LEAF
CHIVES
DILL
LOVAGE
MARJORAM
PARSLEY
SAVORY
SORREL
TARRAGON
THYME
SPICES AND DRIED HERBS. ALLSPICE
ANISE (ANISEED)
CARAWAY
CARDAMOM
CORIANDER SEEDS
CINNAMON
CITRUS ZEST
CLOVES
CUMIN
CURRY POWDER
JUNIPER
MUSTARD SEEDS
NUTMEG AND MACE
PAPRIKA
PEPPER
VANILLA
CONDIMENTS. MUSTARD
MAYONNAISE
VINEGARS
SPECIALIST INGREDIENTS AND SUPPLIERS. GERMANDELI.CO.UK FOR:
RAW MILK
SATURDAYS AND SUNDAYS
BAKING
BAKING NOTE
DESSERT
THE BAR
20 MINUTES FROM START TO FINISH
ACKNOWLEDGEMENTS
ANJA DUNK
ABOUT THE PUBLISHER
Отрывок из книги
FOR LUCAS, TOBIAS AND AIDAN
All the plates and bowls of food in this book are real, whether they were part of a family breakfast, lunch or dinner; a solo lunch when the boys were in school (while I love a busy table, I relish a lunch on my own all the same); a dinner for two; cake and coffee with friends or drinks in the late afternoon – everything that was photographed was eaten as it was intended to be, or indeed was in the process of being eaten as the photo was taken.
