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    General Information

    Balanced, varied and enjoyable. The Krautkopf-cookbook.

    Susann Probst and Yannic Schon run since 2013 the joint blog Krautkopf, whose core theme is vegetarian, not infrequently vegan cuisine of regional-seasonal character. The ingredients can be partly collected in the area or grown themselves. Probst and Schon do without refined sugar altogether and rely instead on natural sweetener alternatives. The recipes are generally easy to follow, and only in a few cases do they require ingredients that are not available everywhere. Now a cookbook has emerged from the blog. To start with, the authors explain their philosophy: the dishes should be wholesome, balanced and varied, and of course they should be enjoyable. SpecialCharacterLineBreak_hard Almond gnocchi alla Romana, fruity tomato risotto, eggplant stuffed with dates and peanut butter, or wild herb salad with broad bean falafel show that influences from international cuisine have been integrated into the recipes time and again. There are also delicious desserts and pastries: polenta cake with pickled plums, grilled peaches with pistachio crumble, raspberry brownie ice cream sandwiches and pear and chocolate tart with caramel. All recipes are original recipes tested by the two authors, in the book structured according to seasons, which answers the question of the seasonality of the predominantly fresh ingredients at the same time. In short, a book that makes you want to re-cook.

    Product Information

    Article Number 15512

      By Susann Probst and Yannic Schon. 240 pages with many colour illustrations. 27 × 21 cm, hardcover.
      Hölker Verlag 2015.
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