It’s about time that I actually looked at some local recipes from the land of my ancestors. It’s not just trotters and sauerkraut, kids (although I will never turn down an offer of a hot bowl of Schweinshaxe…)
This copy of the (usually eye-wateringly expensive Phaidon production), was 2nd-hand and — a lucky find at only £18, inc. postage — a real bargain, guv!
Suggestions of where to start, happily accepted:
Google doesn’t give me any detail about that; does you DIL have any more she can share? xx
My daughter-in-law is German and she eats metza- raw pork blah
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