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New German Cooking

Recipes for Classics Revisited

Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way--the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.

Portrait
Jeremy Nolen is a rising star chef out of Philadephia who has cooked at the James Beard House and has been highlighted by Philadelphia media as one to watch. Jeremy traveled widely in Europe and trained under his father, a well-known chef in Eastern Pennsylvania. Jeremy and his wife, Jessica, a pastry chef, opened Philadelphia's only authentic German restaurant and beer hall, Brauhaus Schmitz. Jessica Vogel is a trained pastry chef and the pastry chef of Brauhaus Schmitz
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Produktdetails


Einband gebundene Ausgabe
Seitenzahl 233
Erscheinungsdatum 01.01.2015
Sprache Englisch
ISBN 978-1-4521-2806-1
Verlag Chronicle Books (CA)
Maße (L/B/H) 262/212/29 mm
Gewicht 1153
Illustratoren Jason Varney
Buch (gebundene Ausgabe, Englisch)
25,99
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