East Westphalia-Lippe - Kitchen Classics

This cookbook presents the cuisine of East Westphalia-Lippe as it is served in private homes from Rahden in the north to Warburg in the south. Classic recipes like Wuortelpott, a carrot and potato stew, as well as modern dishes such as trout with a pumpernickel crust, are part of the repertoire of East Westphalian families. Many residents of East Westphalia-Lippe shared their favorite dishes with the author. The result is a book filled with numerous traditional recipes that remain a vibrant part of the East Westphalian-Lippe culinary heritage. The author reveals which specialties, from "Blindhuhn" (a type of chicken dish) to Wuortelpott, are must-know in a "Who's Who" of East Westphalian culinary classics. Readers will learn about the region's typical products in an introduction to each chapter. Excursions into Grandma's kitchen garden, insights into East Westphalian-Lippe food culture and culinary traditions, and practical tips round out the volume.