NEW: Cooking on the Move—100 simple gourmet recipes for mobile kitchens

The book presents simplified classic dishes from European and international cuisine that require not only fewer kitchen utensils, but also less effort to wash up, thus making the recipes suitable for small kitchens, for students and generally for anyone who likes to eat well but is afraid of too much effort. The recipes in this... Continue Reading →

NEW: Vegetus – Vegetarian Recipes from the Past

VEGETUS (Latin for lively or vivacious) presents a number of historical vegetarian recipes from the Ancient Near East, Classical Antiquity, the Middle Ages, and the Renaissance that can be easily recreated at home, in a standard household kitchen. The broad time frame of this book allows an overview of traditions, developments and innovations in the... Continue Reading →

Lots of apricots

What shall we do with lots and lots of apricots? Apart from the obvious jam and dried apricots (here drying on an old bed frame), we are making fruit rolls. After a few hours of pruning, I blend all the fruits with a mixer, add nothing at all, spread the pulp out on trays and... Continue Reading →

Sour Cherries

The sour cherries are starting to mature. Time to make rice with chicken and sour cherries! After pitting the tiny fruits and leaving my surroundings stained red, I boil some basmati rice in slightly salted water until almost done. I grease oven-proof pot and line the bottom with flatbread, fill one layer of rice, add... Continue Reading →


Verjuice (French „verjus“, Italian „agresto“, Persian „ab-ghureh“) is the juice of green, unripe grapes, hence its name „vert jus“ = green juice. It is acidic and astringent and is a perfect substitute for vinegar and lemon juice. Actually, I totally prefer it to vinegar. We even make ceviche with it, instead of lemon juice. Verjuice... Continue Reading →

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