Household & kitchen

​Legends were born in 1952 - the cult film 'Casablanca' was released in German cinemas, the running prodigy Emil Zátopek dominated the Olympic Games and Hemingway's 'The Old Man and the Sea' was published. And the most successful German baking book gets a new edition, which has had a permanent place in German kitchens for decades: 'Backen macht Freude' has always been used or passed on. No problem if the well-kept copy falls apart after 63 years: now there is the original reprint from 1952 with the 240 original baking recipes and nutritional basics. 160 pages.This is pure nostalgia!

BAKE YOUR OWN BREAD, PASTRIES AND SWEET DELICACIES IN A LOT. 20 minutes is enough! Christina Bauer is convinced of this and shows how you can easily conjure up bread and pastries from the oven at home. The secret of the seminar farmer from Lungau? She doesn't have one. And that's exactly what matters. With just a few ingredients, she makes homemade rolls and crispy farmer's bread for breakfast, savory ham and cheese sticks for a snack and sweet nut stollen for coffee, easily and quickly.EASY PEASY RECIPES AND MANY TIME-SAVING TIPS:For that There is no need for pre-doughs, a steamer or even a special oven. Christina Bauer has created recipes that are easy to implement. She knows exactly where time can be saved and passes on her tips and tricks in an understandable way. So: quickly preheat the oven and enjoy fresh bread and fluffy pastries in less than an hour - you definitely have the ingredients at home!- the 50 best quick recipes for quick DIY baking- all the basics for baking: no frills and a lot Everything is explained- the most important steps are illustrated with step-by-step photos- success is guaranteed, even for inexperienced bakers: each recipe has been tested many times in baking courses- lovingly designed and with beautiful photos by Nadja HudovernikIt takes an hour from reaching for the flour to taking out the finished pastry. Pure working time is only 20 minutes. Baking is fun!

The first four books by baking professional Christian Ofner have been sold more than 100,000 times in recent years! The first volume of his new series is dedicated to breads and pastries made from natural rye sourdough. Most bread baking books use dry sourdough powder, but the trend is clearly towards natural sourdough: such breads are easier to digest, taste better and last longer. The baking professional explains everything you need to know about making, storing and growing rye sourdough yourself with step-by-step photos and precise, easy-to-understand descriptions. Particularly important: What mistakes can happen, how can they be avoided or corrected? All recipes have been tried and tested many times and are absolutely guaranteed to succeed. This is how round breads, loaves of bread and loaves as well as small pastries are created that you can eat! Not only the basic steps, but also each recipe is individually and elegantly illustrated! 160 pagesThe authorChristian Ofneris The Baking Professional. His baking courses and live baking shows have thrilled thousands of participants, his television appearances have made him familiar to a large audience and led to millions of views of his YouTube videos. But even as a book author, he manages to convey his enthusiasm for baking bread to a large number of people in a lasting way.

The children can also learn that bees communicate through dancing and how to protect themselves from painful wasp stings. A beekeeper explains how honey is made and what bees eat in winter. With numerous discovery panels - for a detailed look behind the scenes!

Simply natural and delicious! - Refined and simple recipes- Basic knowledge and basic recipes- With lots of tips for your own creationsEnjoy local and exotic fruits all year round? Preserving makes it possible!This book contains all the knowledge you need for preserving, candiing and pickling. With many simple and sophisticated recipes for jams, preserves and jellies, compotes, candied and glazed items, fruits in alcohol, sweet and sour pickles and savory chutneys, all lovers will get their money's worth!

Want to bake original bread with the best flavor and incomparable quality yourself? Lutz Geiler, Germany's most successful bread blogger, reveals the secret of his art. In the information section of the book you will learn everything about the traditional art of baking bread with a long dough and very little yeast, as well as detailed background knowledge about ingredients, accessories, basic concepts, techniques for kneading and shaping, rules of thumb and practical implementation in everyday life. Grain bread, rye bread, baguettes and rolls: Here you will find over 40 recipes for every requirement, for beginners, advanced and experts who want to be inspired. 280 pages

Over 120 tried and tested recipes and lots of tips from the baker and pastry chef Mirjam Beile. Baking bread in a bread maker is very easy: the author guides you step by step to making your own bread. The imaginative recipes for regional breads, whole grain breads, rolls, particularly refined breads, sweet and gluten-free breads, cooking with bread and dough preparation bring variety to the table. Numerous photos of ingredients, steps and recipes ensure success. All recipes are calculated for 750g and 1000g loaves. With well-founded background information on devices and ingredients.

Break eggs, spread flour on the tips of your nose and knead and stir very firmly: it's just fun! Even more so when the result is a cheeky pretzel hedgehog or an Easter bunny - which ends up in your stomach in no time because it not only looks good to eat, but tastes good too. Christina also talks about her life on the farm and what the flour and the fluffy sheep are all about. An absolute reading and baking highlight for young and old bakers! 184 pages.

Christmas recipes to crunch away. The snow glitters outside - inside the oven glows and exudes that unique scent of cinnamon and vanilla, gingerbread and speculoos... The Christmas bakery is open! And Christina Bauer has written down over 70 of her favorite recipes: from classic cookies, stollen and bread to gift tips and crafts that leave no Christmas wish unfulfilled. What shouldn't be missing: roasted almonds, festive cakes and sugar-sweet meringues for the Christmas tree. Let this magical Christmas feeling come to you too and get started: roll out the dough, shape vanilla crescents, taste eggnog... and fill lots of new favorite crunchy treats into the cookie jar. 240 pages.

With the baking professional in the Christmas bakery! ~The long-awaited book on Christmas baking with Christian Ofner. Baking during Advent is a tradition for the entire family. Not only are Christmas cookies baked, but also Kletzenbrot, baked apples, Christmas stollen and Krampus made from yeast dough smell tempting. This will spread a Christmas atmosphere at home. A total of 80 recipe pages present popular, traditional and many new creative recipes for baking. Illustrated throughout. 112 pages. Hardcover. ~From the contents: Cinnamon stars, vanilla crescents, orange-chocolate thalers, anise bows, mocha boats, poppy seed hearts, Linzer eyes, shortbread crescents, Florentines, cocoa donuts, gingerbread and much more Christmas stollen, marzipan stollen, curd stollen Styrian Kletzen bread with natural sourdough, apple bread Santa Claus and Krampus made from yeast dough, Buchteln with baked apple filling Sandwich rolls, holiday desserts, Christmas cake Party pretzels, New Year's pigs

Peel, mash, beat until fluffy... It simply tastes best when made at home! Here, young chefs learn the most important cooking and baking methods in no time and can try out great recipes right away. Whether fruit smoothies, sandwiches, fried chicken or strawberry tarts - in Cook! kids can choose between 100 delicious recipes for breakfast, snacks, salads, main courses and sweets. Suggestions for variations encourage little chefs to come up with their own ideas and creations. Detailed instructions show each step, picture by picture, until the finished dish. From the preparation and processing of ingredients to important kitchen appliances and hygiene, the kitchen basics are explained in the introductory part using many pictures. Tips on healthy eating round off the cooking school for kids. 128 pages, 216 x 276 mm, hard cover, color illustrations throughout, ages 8 and up

Preparing good oven dishes with ease, Christina shows us in her book how incredibly quick, easy and versatile oven dishes can be. ~While your dish is simmering in the oven, you can use the time for other things - that's Christina's Kitchen philosophy.So preheat, slide in and relax. Good food doesn't have to be complicated and elaborate, which means: no unusual ingredients, long preparation times or tricky professional moves. Good, down-to-earth, everydayfood that the family or your guests will enjoy. ~In over 70 recipes there is something for every taste, from spicy cannelloni ~ to crispy tarte flambes, hearty stuffed peppers, classic spaetzle, ~with noodles or fish with a herb crust, beef roulades, baked pumpkin, right up to fluffy, warm pastries such as blueberry pancakes, apple strudel and rhubarb cheese casserole. ~With weekly plans, shopping lists and the right ideas for storing and preserving food, Christina has the right tips for you. ~168 pages. ~

The best pan-fried dishes from six countriesAlpine cuisine is characterized by nutritious dishes with lots of milk, cheese, potatoes, bread, grains, meat and fish, but also vegetables, which can be quickly prepared in a pan. It has retained its originality and can still be refined with a pinch of modernity.60 recipes from the Alpine countries of Germany, Austria, Slovenia, Switzerland, Italy and France prove how versatile Alpine cuisine can taste: omelettes, pancakes, Cheese spaetzle, char grstl, schnitzel with raw ham and cheese, fish fillets, rsti, pancakes, pumpkin gnocchi, pastries and many more delicacies.

Fruits, vegetables, herbs, mushrooms and more. Dehydrating and drying is currently experiencing a real renaissance. Through the traditional way of preserving fruit and vegetables, you not only preserve all the nutrients, you also refine and transform the dried food into fine specialties. In this compact guide, Achim Samwald gives you all the basics about the various dehydrating and drying techniques, the optimal drying times, correct storage and ideal processing. The basic instructions for drying fruit, vegetables, spices, grains, mushrooms and nuts prepare you for the comprehensive recipe section: from dried fruit compote to mushroom spreads to fig slices. Conjure up your very own treats! 128 pages.

Anyone who has a garden knows the challenge: a lot of fruit and vegetables are produced in a short time, it is almost impossible to eat them and the freezer soon bursts at the seams. Drying the valuable harvest is the solution: a long shelf life is achieved, regardless of continuous power supply. Dried foods take up less space, complement the menu, offer special taste experiences and are inexpensive to produce.This book describes how to properly prepare, dry and store around 50 types of fruit and vegetables as well as herbs and all types of meat and used. The recipe section explains how to make fruit leather or baby food yourself and what can be conjured up from the dried delicacies.288 pages.

Self-sufficiency made easy - cooking according to tried and tested farmer's recipes!In the book "Everything for the pantry" you will find around 200 varied recipes for preserving. Cooking fruity strawberry jam, pickling vegetables or drying delicious apples and tomatoes from the garden - 9 farmers from all federal states in Austria will show you in an easy-to-understand way how you can cook and preserve fruit yourself . They also reveal their insider tips on heating, choosing preserving utensils and storage. Did you know, for example, that mustard fruits that are heated in a preserving pot last for over a year and, when cooked, go excellently with roast venison or grilled meat? Our farmers are true experts in storage and present you with tried and tested classics such as Dandelion honey or eggnog as well as new creations, for example pepper chutney or lime blossom hop jelly.Because homemade tastes best and is inexpensive!< br>With the book "Everything for the pantry" you can enjoy the rich harvest from your self-sufficient garden and the diverse range of local basic products all year round. The homemade delicacies also impress as loving gift ideas. No matter whether you are a beginner or a professional - with this wide variety of recipes, everyone will find something to their taste. Simple, tried-and-tested instructions and many helpful tips from the wealth of experience of our farmers make stockpiling a pleasure! - real variety of recipes: 200 different, carefully selected ideas ! - delicious jams and jellies, spicy pickled vegetables, fine chutneys, aromatic oils and vinegars, refreshing juices, tempting liqueurs and much more. - traditional and modern specialties for every season- detailed chapter with all the basics about stockpiling - the 9 farmers' wives in portrait - tasteful color photos - handy format

Farmers from Austria and Germany reveal their favorite recipes on the topic of Lard pastries sweet &~ spicy. In addition to the classic carnival donut (also known as Berliner or pancake in Germany), there are countless regional specialties in all imaginable shapes and made from a wide variety of doughs: farmers donuts, spagat donuts, baked mice, rose donuts, Polsterzipfel, Germstrauben, Badische Striebele, Mutzen, farmer's langos, cabbage donuts and many more.In the past, some of these delicacies were only prepared on certain occasions throughout the year. For example, B. Strauben were served after strenuous harvesting or threshing work, the Holy Spirit donuts were served at Pentecost and Rumpelnudeln were distributed by the dairymaids at the cattle drive.More than 90 recipes, some traditional, some innovative and modified for sweet and savory enjoyment. 144 pages.

Farmers from Austria, Bavaria, Baden-Wrttemberg, Switzerland and South Tyrol have made their favorite Christmas baking recipes available for this book: In addition to the best classics, you will also find many regional specialties and new baking ideas from creative farmers. The recipes range from cookies, biscuits and confectionery to extraordinary cakes for the holidays. Additionally: traditional pastries for Advent, Christmas and New Year's Eve.

Food and drinks have been fermented for thousands of years to make them last longer, make them easier to digest and to discover new flavors. This book is dedicated to all types of fermentation with various microorganisms and starter cultures and describes the fermentation processes in detail. 150 recipes from all over the world introduce the variety of fermented products. From sauerkraut and sour beets, the journey goes through Polish-style pickled mushrooms and Russian pickles to Turkish pickles, Filipino eggs and Korean kimchi. The range of health-promoting recipes also includes sourdough bread, fig chutney, homemade tomato ketchup and soy sauce, yogurt and cream cheese, but also drinks such as kombucha, kvass and coconut-lime kefir. 360 pages

From tiger nuts to sweet potatoes - more and more people are suffering from wheat intolerance or want to use healthier flour than "white" flour. There are countless alternatives: In addition to gluten-free grains, legumes, oilseeds, vegetables and dried fruits can be ground.< br>In this book you will find detailed information about the ingredients, nutritional values ??and special features of the individual flours. An overview table provides an overview of which flour has which properties, which dishes it can be used for and which recipe in the book the flour appears in. With the help of this In the book you can find 30 alternative flours such as: B. Flour made from green bananas, millet, amaranth, barley, kamut, lentils, chestnuts, nuts, hemp, tapioca, etc. can be discovered and tried out! There are sample recipes for many flours (buckwheat muffins, dessert cream with purple corn flour, flan made from chickpea flour and much more). Additional tips indicate which other unusual flours the respective recipe could also be prepared with. 80 pages.?Flour from legumes, vegetables, oilseeds, gluten-free grains and pseudo-grainsCooking and baking properties of alternative floursIngredients, health effects, new taste experiences

Healthy pleasures in a varied variety: Fresh fruit juices instead of industrial products with standardized tastes! Carefully preserved, homemade fruit juices delight even in the cold season and bring the scent of summer and autumn harvest into the winter. Step by step from harvest or purchase to the final product: steam juicing or cold pressing, naturally cloudy and clarified juices , making nectar with or without pulp, syrup and fruit jelly, proper preservation and storageBlack elderberry juice, cherry or gooseberry juice, strawberry, lemon balm and apple-raspberry juice... Homemade peach iced tea!Sweet cider made from grapes, apples and pearsFruit juices from rare local fruits such as sloes, quinces, sea buckthorn or cornelian cherries...Creep - and lemon balm syrup~ blackberry gin and elderberry cinnamon jelly~ Pineapple Lemon and Peppermint Lemonade...

Make your own jam? Pickle vegetables or meat? Brew your own beer? Or make your own liqueur? Canning food yourself and thus preserving it is absolutely in style again. And with this book you can do it quickly and easily. Around 400 simple and sophisticated recipes and variations show the entire spectrum: from the classics such as jam and pickled vegetables to modern variations such as currywurst in a jar and bread in a tin. Cosima Bellersen Quirini presents lots of unusual combinations and gives lots of suggestions and ideas that make you want to imitate them. 144 pages.

simple, delicious, homemade Jams, jams and jellies like in grandmother's time: with these over 100 recipes you can stop the cycle of the seasons and transform your favorite fruits into heavenly fruit spreads in no time. From traditional, classic to original, this book has something for every taste. Homemade mango-apricot jam, rhubarb jam or pomegranate jelly not only delight your taste buds, but are also wonderful to give as a gift! Thanks to the valuable tips and tricks from this book, you can be sure that your homemade jam will turn out perfectly! 160 pages, numerous color photos.

​The best in a jar - preserving seasonal delicacies effortlessly. Homemade in no time at all: Over 150 treasures made from fruit and vegetables for storage or as gifts. Whether as jam, marmalade or jelly, as liqueur, ketchup or relish - preserves taste good for everyone and make a wonderful gift.Try delicacies such as apple compote with cider, apricot and strawberry jam, vegetable relish, classic pickled gherkins, raspberry vinegar or plum ketchup with shallots.This book contains over 150 new and tried-and-tested recipes and lots of colorful ingredients for a huge selection of homemade delicacies.Preserving recipes that anyone can make thanks to Dr. Oetker! 224 pages.