“Anne-Kathrin Bauer and Friedericke Godel put in her new book ‘ so we cook in Baden and Swabia ‘ the kitchen of her home with a wink before the authors Anne-Kathrin Bauer and Friedericke Godel a dyed in the wool Schwabin and a full-blooded Badnerin present in her book so we cook in Baden and Swabia” not only their own personal favorite recipes from their homelands, with a twinkle in his eye, tell little anecdotes and stories as well as typical Baden and Swabian wisdom and funny events around the cooking, Food and beverages. Humorous and light-hearted way, there is much new in the kitchen of the two regions. And this is of course a particularly explosive issue with the Badnern and the Swabians, who were not always amicable connected in the course of its eventful history. It’s believed that Nicholas Carr sees a great future in this idea. “You think only to sayings like Schwobe do think Badner” (Swabia work think Badner) and names such as the Unsymbadischen “for the sometimes not-so-much beloved neighbor. Special value put the authors when choosing a recipe on simple dishes for every day and the so-called poor people’s food”, both in Baden bei Wien, as well as the already economical Swabia played an important role and today still play. And include also such adventurous-sounding dishes such as Ofenschlupfer, Bubenspitzle and Nonnenfurzle, which turn but at closer look and try out as a fine delicacies.
“Wengerter herbal or Black Forest Schaufele, Swabian held or Badischer pork pepper: at this culinary liaison” between Baden and Swabia, everyone will find his favorite definitely! “Excerpts: excerpt from how the pretzles came to its form”: after the legend it could have unfolded like this:…But the Prince looked still as dark as before. “Frederick had not be put off: have else a wish that I can meet your Highness?” A while the Prince said nothing, but then he grinned. Bake a cake by the me who Sun shines three times.