Here you can find more photos, tips and hints for making an authentic German family recipe for cheesecake, It uses the European Quark instead of cream cheese for a moist, delicious dessert that is much lighter than American cheesecakes. Recipe included.
This post will be short today, because, let’s face it, Christmas. You wouldn’t read it anyway! But I’m posting the links for my book once again:
Print version:
Digital version:
Last week my husband and I visited Mainz for a couple of days and stopped along the way in Aschaffenburg and Bamberg. On the way home, I had the privilege of presenting Hilde, who is responsible for most of the recipes in my cookbook, with her copy of the book!
And now just a few Christmasy pictures. I wish you and yours a wonderful holiday season!
Happy Thanksgiving to all my American peeps! And just in time for Black Friday, my newest book is available for sale online! I’m hoping that it will save you a shopping trip or two since you can buy it with a couple of clicks.
Here’s what it looks like on the outside, back and front:
Isn’t it handsome?? I’m so proud of it. In addition to the recipes and cooking tips, it’s filled with travel stories, culture and history I’ve come to know by living in Bavaria. Plus I’ve got many of my photos in there, too. I especially dig the photo of the potatoes on the back cover (pun intended).