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Luisa
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Whaaaaaa?!? Amazing! Thank you!!!!!!!!
At the beginning with the lentils.
Toggle Commented Jan 31, 2016 on Heidi Swanson's Harira at The Wednesday Chef
The book has a recipe for making your own Quark at home, which is the best option. This is the same method that people used in the past in Germany to make Quark. The Greek yogurt trials aren't promising - and certainly not for recipes in which Quark plays the starring role.
I found enough testers, but thank you!
I didn't have induction in the old place, just an electric cooktop. I got used to it after hating it at first, but still much prefer gas. I've cooked on induction and like it, but am a creature of habit, so I prefer gas. I think, ultimately, it depends on what you get used to... Hope this helps!
:))) xo
Fantastic! Thank you.
You are my neighbor, then! Thank you so much for your enthusiasm and I hope we run into each other sometime in the neighborhood! :)
I'm afraid I don't have any altitude tips. Is there maybe a general resource online for adapting baking recipes for high-altitude? The Alpine recipes we made in my Berlin kitchen turned out just fine.
Aw, thank you so much.
Thank you!
Thanks for your awesome enthusiasm, Katharina!
Thank you, Gerlinde! I so hope to come back to Santa Cruz! I would love those recipes. And yes, there's a recipe for Mandelhörchen. :)
The "angle" is actually right there in the title. The book is a collection of classic German baking recipes, with a few Austrian and Swiss ones thrown in because of their importance in German culture. The "why": There is no classic German baking book on the American book market (or the English one, for that matter), with the exception of branded Dr. Oetker ones. In fact, all the way back when I was a cookbook editor in New York, this gap was widely noticed by cookbook editors, including me. So this book will fill that hole. I'm so happy about that. German (and Austrian) baking is arguably the foundation of much of America's favorite baked goods, from doughnuts to Danish to coffeecake and so much more and I'm eager to share all that information, all those delicious recipes, and all those interesting traditions with the American baker (and hopefully beyond). As for me: Not only was I born and raised in Berlin, eating and baking many of the classic German baked goods that this book features, but I've spent the past six years here as a food writer, doing research into many of the traditions and recipes I write about in the book (and touched upon in my first book, which was published in 2012). My publisher approached me about writing this book because he felt that I was uniquely suited for it, being both intimately familiar with German baking and experienced with the American cookbook world and what American bakers need from their recipes and might be interested in attempting. I'm so glad he did. And I just have to add that while you say you don't mean to be mean-spirited, comparing me unfavorably to other writers and implying - incorrectly - that this book isn't the result of years of hard work and research isn't what I'd call nice.
The book is being published in English! All your other questions I'll answer in the next go-around.
Not cheeky at all! I'll answer your questions in the next go-around.
I'll answer your question in the next go-around!
Yes, it will! Pub date is October 18.
Thank you, Clara!! xo
That is so perfect!! xo
Yes, a coffee grinder is a great alternative. I was a little perplexed by all those negative reviews. The Westmark one I have is quite sturdy and we used it a lot. (A LOT. Sigh.)
Yes, there is a recipe for Mandelhörnchen!
Yes, Elisenlebkuchen made with Marzipanrohmasse along with tons of ground nuts. Can I ask why the question mark? We found many, many recipes for them which included it and the results are fantastic. Rich, chewy, delicious. I have found the small wafers everywhere from my local Kaisers to Netto.
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Maja has a way with a piping bag! These cocoa-flavored meringue cookies are called Russisch Brot and are really crisp and not too sweet. Great for little children, and snackers of all ages. Thank you so much for all of... Continue reading
Posted Jan 20, 2016 at The Wednesday Chef
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A few of you have written to check if I'm doing okay. Thank you so much for your sweet notes. I'm doing just fine. December was a blur of working on the developmental edit of the German baking book, which... Continue reading
Posted Jan 18, 2016 at The Wednesday Chef
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