Food And Cooking Of Germany

Description

This book presents a selection of the very best of German food, with 60 superb recipes from simple farmhouse fare to international classics. Dishes include such delicious recipes as Rhenish Sausage Salad with Emmental Cheese, Swabian Stew with Beef, Spatzle and Vegetables, Potato Pancakes with Smoked Salmon and Sour Cream, and Bavarian Cream with Marinated Berries. With over 300 specially commissioned photographs, this book will provide all the inspiration you need to experience truly authentic German cooking, whether you have travelled in the region and wish to replicate the food, or desire to expand your culinary repertoire with distinctive and satisfying dishes.

Author description

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 in 1996 at the famous Landhaus Flottbek, one of the city's best gourmet restaurants. After Hamburg, Mirko spent some time in Scotland, where the geographic isolation meant he learnt to concentrate on local and seasonal produce, an important experience which significantly influenced his cooking. For the past few years Mirko has been a freelance chef and gastronomy advisor in Hamburg. As an advisor in gastronomic matters to various enterprises he travels in Germany and abroad, in particular as culinary ambassador for the CMA, the central marketing organization of German agriculture, giving guests all over the world an insight into German cuisine.