Handsomely produced, this book offers a contemporary perspective on German home cooking. In some ways it is like David Lebobitz's My Paris Kitchen, presenting traditional and regional favorites along with recipes adopted and adapted from the wider world that are finding a place on German tables.
Born and raised in Germany, Kit Schulte was for many years a US resident before moving to Berlin. She prefaces her book with discussions of regional differences within Germany, tying them to historical and geographical influences, and pays attention to the possibilities of foraged ingredients, many of which will not be hard to find in the US.
Vegetables are abundant in many of Schulte's dishes—a grated root vegetable salad; sauerkraut with black salsify—and classic favorites such as homemade bratwurst appear alongside an array of desserts and sweets. Rhubarb souffle caught our eye, as did a citrus cake scented with fennel leaves.
Hardcover. Color photographs throughout.