The Berlin Cookbook reveals how to make Schnitzel Currywurst Eisbein Döner Kebab and those
jelly donuts known as Berliners-and how easy it is since Berlin cuisine is simple wholesome
and down-to-earth. This cookbook offers traditional recipes and also tells stories about the
heritage and history of Berlin food: how Eisbein got its name why King Friedrich II made
Prussian farmers plant potatoes how meatballs were imported by French Huguenots where to find
Sauerkraut in Berlin and how Otto von Bismarck got himself a herring. It is the first
English-language Berlin cookbook available published by Berlinica the only Berlin-themed
publishing house in America.
