The Hesse Cookbook - traditional and typical dishes from all regions

Hesse is an enormously diverse region, whether geographically, historically or demographically. And of course also culinary, as the "Hessen Kochbuch", created in cooperation with the Hessian Ministry of Finance, illustrates in a very tasty way. With texts by Michaele Scherenberg, recipes edited and implemented by Armin Treusch, as well as photos by Michael Rühl, a cookbook has been created that makes you want to discover Hesse in all its facets in culinary terms.

The book is divided into twelve regions, which are briefly presented in words and pictures. Whether Frankfurt and the Rhine-Main region, whether the Taunus, the Odenwald or the Wetterau, whether the Rheingau, the Marburger Land or the Rhön, each individual region of Hesse has its very special specialties to offer. The Frankfurt green sauce may be missing thereby naturally just as little, like the popular Spundekäs`, Vogelsberger potato sausage, "Struh and Lohme", rags and Flöh, Riwwelkuchen or Kasseler Strünckchen. A total of 72 recipes are presented, whereby in addition to the listing of ingredients and easy-to-follow instructions for preparation, there are also one or two helpful tips to be found that will intensify the enjoyment of these specialties.

So the reader learns for instance with the traditional "Himmel und Erd`" something more about the blood sausage, undertakes with the Riwwelkuchen a short excursion into the history of the baking houses, learns with the mushroom ragout with Weckklößen, how one cleans mushrooms correctly or gets the guidance, how one can sew the little bags for the "Vogelsberger Beutelches". Whether light appetizers, hearty main dishes or sweet desserts, the "Hessen Kochbuch" has the right recipe for every appetite and proves at the same time that it is sometimes worthwhile to stick to old traditions.

128 pages

An article by Frankfurt-Tipp