Offering traditional recipes and stories about the heritage of Berlin food, the cookbook reveals easy-to-follow recipes for schnitzel, currywurst, eisbein, döner kebap, and those jelly donuts known as Berliners. How eisbein got its name, why Friedrich II made Prussian farmers plant potatoes, how meatballs were imported by Huguenots, and how Bismarck got his herring are also inside. This guide proves that Berlin cuisine is simple, wholesome, and down-to-earth.

“Rose Marie Donhauser is one of the most acclaimed authors of cookbooks in Germany.“ —Umschau Verlag

"Beautiful pictures, entertaining texts, and easy to process, fresh ingredients."  —Der Spiegel

Rose Marie Donhauser is an experienced cook, cookbook author, travel journalist, food critic, and a member of the jury of Berlin’s master chefs, which honors the city’s best restaurants. She lives in Berlin.