Strudels, Noodles & Dumplings – Anja Dunk
On the face of it a book about German cooking doesn’t seem that appealing; but . . . . a book about strudels, noodles and dumplings seems infinitely more appetising.
Anja Dunk’s book manages to be a book about the first under the guise of the second. Get enticed by the latter and by the end of it you are inadvertently a convert to the former. Maybe after the rise of interest in Scandinavian cooking then the physical mid ground between Scandinavia and the Mediterranean is the new food culture. Among the recipes are those for a cumin butter tomato sauce for noodles and one for little potato dumplings (which are effectively gnocchi). There is a section in the middle of the book printed on a different coloured paper stock which explores the distinctive flavourings of German food from bay and thyme to curry powder (currywurst) and paprika.
The sweet section of the book contains recipes for iconic baked goods such as lebkuchen and apple strudel.
Hardback. 360 pages.
19.6cm x 25.3cm x 3.4cm