Luisa Weiss écrit sur la nourriture avec une profonde compréhension de sa signification culturelle et familiale. Son travail explore comment les traditions culinaires connectent les gens à travers les générations et les lieux. Le style de Weiss est chaleureux et engageant, invitant les lecteurs à découvrir la joie et les histoires dans chaque bouchée. À travers ses écrits, elle offre une perspective sur la vie qui est aussi riche et satisfaisante qu'un repas magnifiquement préparé.
It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. "My Berlin Kitchen" tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin.
The creator of "The Wednesday Chef" blog discusses her youth spent shifting between her father's home in Boston and her Italian mother's home in Berlin and her decision to pursue a culinary vocation in Germany.
The Very Best Recipes for Traditional Favorites, from Semmelknödel to Sauerbraten
Featuring over 100 iconic savory recipes, this collection showcases the culinary traditions of German home cooking. Authored by the creator of Classic German Baking, it highlights beloved dishes that reflect the rich flavors and techniques of German cuisine, making it a valuable resource for both novice and experienced cooks. Each recipe is designed to bring the warmth and comfort of home-cooked meals to your kitchen.
"German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted,"--Baker & Taylor.