Culinaria Germany

Description

This is a great read and a unique culinary and photographic tour of Germany all in one: the Culinaria team has captured in words and images everything to do with eating and drinking throughout the course of an entire year. From matjes herrings served with green beans to a Rhineland-style sauerbraten (literally, "sour roast") or maultaschen, the Swabian answer to ravioli: in its 460 pages, "Culinaria Germany" presents all of the most popular recipes gleaned from every corner of the country. Detailed and thoroughly illustrated reports show the food in the making, inviting readers to cook their way through each of Germany's sixteen states. The book also provides in-depth background information on traditional specialties, their ingredients and preparation, organized according to regions. This volume opens up a whole world of cooking that is sure to enrich your own cooking repertoire.

Author description

Christine Metzger, born in 1953, studied education, history, ethnology and German literature before working for two major publishers in Munich and Cologne. As a freelance journalist she has written for newspapers and magazines and has worked in radio. She has also published a number of books, mostly on travelling. Ruprecht Stempell, born in 1965, started his career as a self-taught assistant to a fashion photographer. He has contributed to the Organic & Wholefoods, Hungary and Caribbean volumes of the Culinaria series. Christoph Buschel, born in 1959, studied photography and has worked in various aspects of media for several years. Since 1993, he has been a freelance photographer. Sasa Fuis, born in 1961, studied photography and has been a freelance photographer since 1987.