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More than just Kartoffelpuffer and Prinzregententorte

new germanAs an avid cookbook reader (though sadly for my family I rarely cook from them) I was excited to get my hands on our visiting Author Jeremy Nolen’s just released cookbook “New German Cooking” Nolen, chef at Philadelphia’s Brauhaus Schmitz is coming to the Upper Dublin Library on February 2 and will discuss his new cookbook as well as give a live cooking demonstration.

I’ll admit I had preconceived notions of German cooking as being full of heavy stewed meats. A “wurst wonderland.”  I mean this is cuisine with such klunky tongue twister dishes as Kartoffelpuffer (a potato cake) and Frikadellen (a fried meat patty). Desserts named Prinzregententorte (a multilayered sponge cake w/chocolate buttercream and apricot jam) and Zwetschgenkuchen (a sort of right-side up plum cake). Actually I’m getting quite hungry as I write this. I was pleasantly surprised by Nolen’s New German Cooking. His dishes are91LXy4sD+EL subtle and innovative- Kale Salad with Paprika-Dusted Hazelnuts with Warm Bacon Mustard Vinaigrette, Seafood Stew with Paprika Broth, Grilled Tri-tip with Cherry Tomato Relish. Desserts like Almond and Honey Tart and Gingerbread Cookies with Orange Glaze are just some of the yummy sounding desserts created by Pastry Chef Jessica Nolen. The book itself has a great design with a modern retro twist reflecting that inside you will find “Recipes for Classics Revisited.”

Jeremy Nolen 7p Monday, February 2 in the Township Meeting Rooms. More information here.

Brauhaus Scmitz.com