Apfelkiechla und Zwiebelblootz

The food in Franconia is down-to-earth, hearty and delicious. Whether meat, fish, vegetables or desserts, the dishes are always rich. Birgit Ringlein has selected the best recipes from the variety of traditional Franconian cuisine: The repertoire ranges from wine soup and Maronisuppe, which seems almost exotic elsewhere, to stews and hearty main dishes such as Würzburger Fuhrmannsbraten and Bamberger Bierzwiebel. The focus is on the artful preparation of traditionally tried-and-tested and well-loved dishes. Vegetables such as "Krehgmies" or "Sauergraud wie bei da Oma", the "Gleeß" (dumplings) indispensable in Franconian cuisine, desserts such as "Kirschenmichel" or apple strudel in puff pastry and recipes for a hearty snack whet the appetite even as you read. In the "Pastries" chapter, you will find the classic "Elisenlebkuchen" (Elisen gingerbread) and Dinkelsbühler Schneckennudeln (snail pasta), among others. The author recommends drinks to accompany the individual dishes, and in Franconia, the land of beer and wine, recipes for warm beer and "Kirschglüher" are naturally included. Anyone who wants to enjoy Franconian specialities in the comfort of their own home with a Bocksbeutel or a hearty beer is guaranteed to find what they are looking for here.