From A as in apple wine to Z as in zeppelin sausage
While browsing through this really very special cookbook, you may at first get the impression that this work must have been written by a real Frankfurter. But this is not so. Andrea Rost is actually a native Viennese, but after finding the love of her life in Frankfurt, she soon discovered her love for Frankfurt gastronomy. And she expresses it more than convincingly in this book. Even long-established Frankfurtians can still learn something about their city, the food and its history here.
In detail, Rost devotes herself to the role of the apple in Frankfurt cuisine, the Frankfurt cult drink, the apple wine, everything worth knowing about the Green Sauce (whereby the famous variant of Gisela Paul is also mentioned here), the subject of "Worscht" and, of course, also the sweet sides of Frankfurt cuisine. Not only are recipes strung together, but the reader is also provided with a lot of interesting background information, which makes browsing through the book a very special pleasure. The whole thing is refined with many illustrations that show the culinary Frankfurt in all its diversity.
Bespecially nice is also that in addition to special locations, such as the cider museum, the pottery Maurer, the Kleinmarkthalle or the Café Wackers at the Kornmarkt, also the dates of the Frankfurt weekly markets, as well as addresses and Internet presence of some selected Frankfurt restaurants and pubs are listed. Thus, not only can all the ingredients for the preparation of the recipes be found unerringly, it is also made possible for the reader to immediately find the right place where the Frankfurt specialties presented here can be enjoyed.
"Frankfurter Spezialitäten" is more, than a cookbook. It is also a loving tribute to the city and its culinary culture. And exactly for this reason this book is absolutely recommendable!
An article by Frankfurt-Tipp
