A gift for bakers, German Heritage Baking is our cookbook of the month
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Born near Frankfurt in Germany, Heidrun Metzlerās childhood was gloriously flavored by the delicious baking of her mother, aunt and grandmother. Traditional German baking, recipes handed down through generations, and with a careful balance of sweetness, of nuts and dried fruits and buttery goodness, were a constant and a joy. After she moved to the US in 1978, and began her journey to becoming a food writer and educator, recreating those bakes, and helping others to understand and achieve fine results with her recipes, became central to her work
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Her book German Heritage Baking: Time Honoured Recipes, Traditional Techniques, and Culinary Secrets, Volume 1, is published this week, and we are very happy to share it with you now, in full on ckbk. It is also our cookbook of the month, over on our #ckbkclub Facebook group. This is a place to chat about what youāve made from the cookbooks on ckbk, or ask for help in the Kitchen SOS chat.
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Each month we choose a cookbook for the group to focus on, and we love it when members cook from it, chat about it, and share any photos, tips or questions they have about the recipes. So get out that wooden spoon, and show us your bakes!
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German Heritage Baking has excellent and extensive sections on ingredients, and techniques, for all the background information you could need. The recipes are then ordered into three sections, Cookies, Cakes, and MĆ¼rbeteige (broadly speaking tarts and pastries), and there is also plenty on toppings and fillings and the like. It all adds up to a treasure trove of baked goodies.
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So where to start! Will it be Cinnamon Stars, an Apple Strudel, or a plate of beloved classic; Vanillekipferl.
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Pictured above:Ā Chocolate Irish Cream Cake from German Heritage Baking by Heidrun Metzler
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For the love of French cuisine
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French culinary tradition is felt by many to be a byword for excellenceāleading the way with refined techniques, and understanding of sauces and fine flavor. The chefs that stand as leaders in that tradition, and in bringing it forward to future generations, are rightly famous. Their recipes and techniques are core learning for all cooks wanting to explore French cookery.
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We have a wealth of French brilliance on our French Bookshelf. Find books from the likes of Alain Ducasse, Pierre Koffmann, Paul Bocuse, Gaston LenƓtre, Daniel Galmiche, and many more shining examples of Gallic glory.
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Last week we shared our top gifts for food lovers, from all of us here are ckbk. When we shared this in ourĀ ckbk Facebook GroupĀ we had a wonderful outpouring of fabulous foodie gift ideas. We are always thrilled to know what you, our subscribers, recommend, and there is no more discerning bunch.Ā Ā So, we thought weād let you know a few of the great gift ideas shared in the group. DoĀ check out the post for more, and please add your own suggestions.
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āIf I was giving something to a beginner cook, it would be a decent knife and steel. A sharp knife is vital to my kitchen and is useful for so many things.ā Fay Murphy
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āKitchen shears and a mandolin! Homemade vanilla extract or paste.ā Sylvia Merrell
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āFavorite kitchen gadgetā¦ a Thermoworks instant read thermometer. A bit of a splurge, but sooooo useful. Favorite ingredientā¦ real Persian saffron. I never understood why folks made such a big fuss over saffron. Then a Persian coworker had his mother send me some from Iran. WOWSA!ā Jane Severs
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āLoving my bench scraper this time of year. Works great after the commercial pizza blade to cut up 5 pound batches of homemade caramels.ā Melissa Coenen-Grubb
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Thank you everyone for your fabulous ideas!
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Ingredient focus: Brussels sprouts
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Brussels sprouts are, as they appear to be, a many-headed subspecies of the common cabbage. Like other brassicas they respond well to a variety of cooking methods and cuisines. They are good crisp, or even shredded raw. Roasting and sautƩing for caramelised edges brings out the nutty quality in their delicate flavor.
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The only method to avoid is boiling for a prolonged period, which creates bland sprouts and a gassy smell. Sprouts are traditional with the Christmas meal, and make a great side dish when pan-fried with some pancetta, chestnuts, or both.
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6 of theĀ best Christmas cookies
Across the holiday season it is fun to make, give, and eat, cookies. You could make a classic Sugar Cookieāusing seasonal cutters and decorated accordingly they are a joyful treat. Or try any of these 6 great recipes.
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from New York Christmas by Lisa Nieschlag and Lars Wentrup
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from The Baking Bible by Rose Levy Beranbaum
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from Pennsylvania Dutch Country Cooking by William Woys Weaver
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from Bake by Lorraine Pascale
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from Chefs Host Christmas Too by Darren Purchese
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from The Food & Cooking of Greece by Rena Salaman
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