You know that someone knows you really well when your Christmas present is a bottle of Botanicals Gin and a cook book!
I just got this beautiful cook book as a gift from a friend, and I couldn’t be more excited to start baking!
Just this week I was talking about how after living in Japan and Italy, I learned lots of Japanese and Italian cooking, but 6 years in Berlin and the only German food I can manage is schnitzel and pan-fried potatoes.
I know there’s so much more to German cooking than that, which is why receiving this cookbook by fellow Berliner Luisa Weiss is so lovely. Classic German Baking has so many great looking recipes – from Russisch Brot (a favorite alphabet cookie that the kids love) to a proper Black Forest Cake. I can’t wait to start baking!
There’s even a Flourless Poppy-seed cake, which will be the perfect recipe to try out for Christmas with my wheat-allergic friend.
The recipes have their traditional German names, but apart from that, the book is all in English. Thrown in among the pictures of gorgeous looking food are some lovely location shots of Berlin too, just to remind you that Berlin is one of the coolest cities to be in right now. Luisa Weiss is also the author of My Berlin Kitchen, which is a food memoir that several people have recommended to me, and which I might just have to put on my Christmas wishlist!
The other exciting thing about German baking is that I’ll be able to buy all the ingredients with no special trips anywhere! I remember a German colleague in Italy once bewildered that she couldn’t buy tinned mandarin slices and quark in Italy anywhere – so she couldn’t make us her signature cake. Well, I’ve been just as bewildered here, when I’ve had to make a trip to the Asian market to get baking soda, or asked people to bring cream of tartar to me from trips to the States.
The recipes are all in mls and cups, but as Luisa Weiss is American-Italian, I’m going to go ahead and assume those are American cups. It doesn’t seem to say otherwise anywhere, so I’ll need to remember that as I bake.
So hopefully, I’ll be adding a new section to the blog really soon – German baking!
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