With carnival approaching this week in Germany, and the cold weather, I felt like indulging in some deep-fried treats. These pastries from southern Germany are called Nonnenfürzchen or Nonnenfürzle. If you understand German, never mind the name, it does not mean what you think. It is based on middle low German and means “what nuns do best”. Continue reading
In July 2005, the Frankfurter Allgemeine Zeitung ran an almost full-page article about my cookbook in its Sunday edition. I was tickled pink to be featured in one of Germany’s leading newspapers, and the article by food writer Peter Peter was spot on. Continue reading
When it comes to pigs, there is no beating around the bush: as much as I want to dispel the idea that German food is nothing but pork and sausage, I must acknowledge that there indeed is a longstanding and intimate relationship between Germans and their pigs. Continue reading
Spoonfuls of Germany 