Food safari. German essentials. Series 3
Description
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage. Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love. Restaurateur and chef, Max Dietz shows Maeve how to make succulent pork knuckle. We learn the art of making home-made sauerkraut, German dumplings and get insider knowledge on German beer. Finally Martin Boetz, head chef at Longrain, makes an indulgent black forest cherry cake.
Runtime
25 minutes
Series
Subjects
Geography
Genre
Database
Alexander Street
Direct Link
https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2322402
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