Strudel, Noodles and Dumplings: The New Taste of German Cooking

(Hardback)

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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 Germanys varied culinary heritage seen through the eyes of Anja Dunks 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. Anjas 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, Anjas 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.

Reviews

There are fewer taste buds I trust more in the world than Anjas. She has an extraordinary understanding of flavour and you can bet that these beautiful and original recipes are 100% foolproof, too Meera Sodha

Anja's writing is warm, evocative, engaging and transportive. There is a sense of old fashioned storytelling about it, and her recipes are clear and confident, you sense immediately you are in safe, experienced hands I love that. One of the most original and inviting books I have seen for a long time Rachel Roddy

Just what the doctor ordered: straightforward no-nonsense family-friendly home-cooking in the German tradition that'll work for everyone who wants to set good food on the table without fuss Elisabeth Luard

German food is having a bit of a moment and on the basis of this book theres much to learn and appreciateTheres a lightness, a roundedness and a soothing simplicity in everything she makes. Diana Henry, Sunday Telegraph, Best Books

This charming collection of recipes dispels any notions that German food is all bratwurst and stodge Its worth buying just for the cosy chapter on German biscuits, from cinnamon stars to Lebkuchen Sunday Times

Beautifully written and photographed by Dunk as well Independent

A compelling mix of nostalgia and new, this is an assured modern voice from an accomplished cook OFM

Author Bio

Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also in Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, mainly catering for large events and parties.

Anja has co-written a book on preserves, Do Preserve: Make your own jams, chutneys, pickles and cordials and runs small preserving workshops.