One knows the books of the "Hauswirtschafterei" rather puristic, practical, with ring binding - simply from the handling for the cook.
The new work “Christmas in the Housekeeping” is therefore more festive: as a hard band with gold lettering.
District
- For the big festival, the ladies of the "housekeeping squad" wanted it to be more festive and special.
"We all love Christmas, it's the best time of the year," says co-author Silvia Schlögel.
The women worked on the new book for a year, true to the motto: For the most beautiful festival of the year, only the best should be.
The new Christmas book is sure to hit the nerve of everyone who pampers their loved ones not only with great decorations, but also with Christmas culinary delights.
The focus is, of course, on the kitchen - Alpine is the trend.
In your mind you wander from South Tyrol to Tyrol while baking and cooking, over to Switzerland and back to southern Germany.
From barbara bread to vanilla croissants
In the book you will find lovingly collected notes on many baking and cooking recipes - for example on the Barbara cake.
It was once baked for Austrian miners as "Barbarabrot".
After all, Saint Barbara has always been the patron saint of miners.
A gingerbread dough that brings ancient customs to life.
In between there are always QR codes.
There are tips on how to make baking more successful.
Nut biscuits and hearty spreads, a hearty filled Christmas tree, a vanilla croissant dessert, a whole menu: no wish remains unfulfilled.
One or the other recipe is also available in a wide variety for meat lovers or vegetarians, such as the festive roulade with two different fillings or the meatless savoy cabbage variation.
A dough for seven types of biscuits
A real joy for spontaneous people who want to achieve a lot with little: seven in one go - a cookie dough that can not only be prepared quickly, but also serves for seven types of cookies.
And because Christmas is something very special, there are also very special topics in the new work, for which you might find the muse, especially in the steady time: How do you actually pick a char yourself?
How do you sausage your own bratwurst?
Everything is possible, nothing is neccesary.
A work for connoisseurs, vegetarians, those who love meat, gourmets and lovers of simple cuisine.
So: let's get to the new book.