Das kulinarische Erbe Bayerns (Neuauflage)

Comprehensive collection of specialties from all seven Bavarian administrative districts. More than 120 tried-and-true recipes from the nature- and homeland-oriented cuisine of Bavaria, featuring old domestic animal breeds and rare local varieties of grains, fruits, and vegetables. Numerous Bavarian specialties are truly unique in the world, carry a protected designation of origin, and represent the highest culinary and manufacturing standards. This volume brings together recipes for popular Bavarian classics such as roast pork, Maultaschen, Obatzda, and gingerbread, as well as lesser-known regional delicacies like Riebelesuppe, Blaue Zipfel, Schuchsen, Blootz, and Blöcher. Additionally, it provides detailed information on the achievements of traditional farming, as well as the history, processing, and characteristics of local species, varieties, and dishes. Revised new edition with high-quality modern design.