17 Comments

I'm so excited about this book!! Beautiful post :)

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Me too! I feel like it would take a year to cook through it, but I'm ready for it!

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This sounds so comforting and cozy! I’ve added the cookbook to my list of must buys!

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I hope it makes it into your home, especially if you enjoy reading history and diving into the story behind these many dishes.

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Cookbooks that read like novels are my preferred way to learn recipes! Plus my mum was raised in Germany (and I did a semester in high school there too) so they are recipes close to my heart!

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That spatzle sings of love. I might need to test this with GF flour!

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If it works, please, please let me and other readers here know! I know I have a sizable handful of GF folks here who would so appreciate knowing if it works!

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Buttering the bottom of a bowl really puzzled me until I realized it’s the inside of the bowl! 🤦🏻‍♀️

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Yes, inside the bowl! 😂 but do you please speak up anytime something in my recipes or a guest recipe puzzles you and we'll figure it out together.

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Spatzle - yum and this is a beautiful version - lovely.

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So rich and satisfying, yet simple at the same time. Thank you for reading Sheryl!

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I guess the Pennsylvania-German rivels and Bott Boi are a close cousin to Spaetzle, since they're all egg-based noodles. That's my heritage on my mom's side.

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Yes, you'll find German egg noodle derivatives all over the US. It's such a gift to have food historians who trace things back to their roots (there are many in the US who focus explicitly on food history) since foodways is such a big part of our human story!

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Love love Spätzle, this looks delicious.

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We had the best spätzle last night at the Mountainbrau haus, with lingonberries on the side, András' favorite way to eat it. So good!

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Thank you so much darling Sarah, I love the parallels in our lives and our tables. See you soon! ❤️❤️❤️

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I love our parallels too. And I cannot wait to be at a table together next week!! ❤️❤️

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