Ursula Heinzelmann Book order

There is a restaurant at 46 Alte Schönhauser Strasse in Berlin's Mitte district that evolved into an international place of pilgrimage many years ago. It is Monsieur Vuong's eatery. His photo hangs on the orange red wall, and has become its symbol. But wait, that's the father, a portrait photographer who came from Vietnam to Germany with his family in 1987 and took this »selfie« at the age of 24. His son Dat is the owner of the restaurant in front of which long queues form. No surprise, because the dishes taste heavenly and are of a soothing, unpretentious simplicity. They are authentic as Dat Vuong, culinary ambassador and culture hopper, cooks in the tradition of his mother and frequently returns to his roots, to Vietnam. Whoever eats at Monsieur Vuong returns. Whoever meets Dat Vuong wants to know his story, how it has led to his success. High time to erect a monument in his honour. Here it is, with the finest recipes from the restaurant, all easy to cook, with advice and inspiration, and all the flair of Vietnamese cook-shop that has become an international hot spot. Ursula Heinzelmann is the author of nine books, the most recent being > Die China-Küche des Herrn Wu<. She has been a regular at Monsieur Vuong since the beginning. Photographer Manuel Krug turns his experience into pictures, accompanying Dat Vuong with his camera on a trip to his roots in Vietnam and at Monsieur Vuong.

"Beyond Bratwurst" traces the many traditions that have combined to form German food today. From the earliest beginnings, food and cooking in Germany have been marked by geographic and climatic differences between north and south, as well as continuous cultural influences from bordering countries. The book shows that the openness and receptiveness Germans have shown towards these influences have resulted in the frequent reinvention of their cuisine, and a food culture with a remarkable flexibility. The regional variations of today are based as much on political, cultural and socioeconomic history as on geography: the story of German food includes the back-to-the-land movement of the late 19th century and the development of modern mass-market products by Justus Liebig and Dr Oetker, as well as rationing and shortages under the Nazis, post-war hunger and divisions between East and West. "Beyond Bratwurst" describes who eats what, how, where and when in Germany, telling the stories of many German specialities such as beer, Stollen, rye bread and Lebkuchen, as well as more surprising German favourites. Written in an accessible style, the book will appeal to a wide readership, from food historians, chefs and other professionals to those interested in German history and cuisine.

"The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food - the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health."--Publisher's description