Strudel, Noodles and Dumplings: The New Taste of German Cooking by Anja Dunk

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Notes about this book

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Notes about Recipes in this book

  • Yeasted plum cake

    • eeeve on August 21, 2022

      Fantastic! Very authentic and totally reminded me of my childhood spent in Germany. A bit time consuming, but not too difficult to make. Made the version with optional streusel topping.

  • Merguez sausage with butter beans and roasted red peppers

    • Lepa on November 17, 2022

      This was okay. It was difficult to eat served on toast. Not sure I'd repeat this one.

  • Red cabbage, quince and apple slaw

    • Frenchfoodie on November 20, 2022

      Fresh, juicy and delicious. Nicely balanced dressing. Not sure I could detect the quince, I'd happily make again and just up the amount of apple.

  • Crispy pork belly with creamy white beans and spring greens

    • Frenchfoodie on November 13, 2022

      Well balanced and tasty though no revelation. I subbed in hispi cabbage and halved brussel sprouts for the greens which worked well.

  • Rye and buttermilk crackers

    • Frenchfoodie on November 13, 2022

      Dough came together easily and handled well. I went for 2mm of the 1-2mm thickness and wished I’d gone for the thinner end as some were not fully crisp even thiugh they briwned nicely. Tasty but not so much that they competed with the cheese, a definate repeat.

  • Rhubarb tart with a black pepper, rye and brown sugar crust

    • Hansyhobs on April 20, 2022

      The pastry was a bit hard to work with as it's quite soft. The book didn't mention anything about chilling the dough but I'd definitely recommend this for next time as it will be easier to manage

  • Apple compote with prunes

    • anniecc on September 18, 2022

      The quantity of apples in this recipe is enormous. The prep took ages, even without peeling the apples, and I had to use two pans to stew them. I get that the large quantity is intended to make the water bathing step worth the effort but next time I would be tempted to make a half quantity and just freeze it.

  • Spiced rye and apple sauce cake

    • anniecc on September 24, 2022

      Delicious, foolproof recipe. The dominant flavour is of spices. I don’t think I’ve ever made a cake with rye flour before and it gave it a really interesting flavour and texture. I imagine it would be lovely iced too.

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  • ISBN 10 0008244383
  • ISBN 13 9780008244385
  • Linked ISBNs
  • Published Sep 06 2018
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Fourth Estate

Publishers Text

A celebration of modern German home cooking from Anja Dunk’s young family kitchen.

Strudel, Noodles and Dumplings is a long-awaited revival of this underserved national cuisine, proving that there is more to German food than Bratwurst and Black Forest gateau.

Anja Dunk’s German food is gently spiced, smoky and deeply savoury. From recipes such as whole-wheat buttermilk waffles to caraway roast pork and red cabbage, quince and apple slaw, her way of cooking is vibrant, honest, quick and deeply intertwined with the seasons and the weather.

Featuring over 200 recipes for the everyday family table, as well as for snacks and special occasions, Anja’s cookbook is an essential guide to all the basics of German cuisine, providing inspiration for appetising and comforting meals throughout the year.

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