The Berlin Cookbook reveals how to make Schnitzel, Currywurst,
Eisbein, Doner Kebap, 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 of Berlin food: how Eisbein got
its name, why Friedrich II made Prussian farmers plant potatoes,
how meatballs were imported by Huguenots, and how Bismarck got his
herring.
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