Synopses & Reviews
Offering traditional recipes and stories about the heritage of Berlin food, the cookbook reveals easy-to-follow recipes for schnitzel, currywurst, eisbein, döner kebap, and those jelly donuts known as Berliners. 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 are also inside. This guide proves that Berlin cuisine is simple, wholesome, and down-to-earth.
About the Author
Rose Marie Donhauser is an experienced cook, cookbook author, travel journalist, food critic, and a member of the jury of Berlin’s master chefs, which honors the city’s best restaurants. She lives in Berlin.