The Healing Power of Classic German Cooking

By

Valerie Kathawala

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Volume 22, Digging Deeper •
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A blue hardcover book with the title Classic German Cooking by Luisa Weiss rests on a wooden table next to cooking implements.
Classic German Cooking, Luisa Weiss, photo credit: Valerie Kathawala

“Germans are particularly nostalgic about the food of their grandmothers,” writes Luisa Weiss, furnishing a sturdy thesis for her handsome, welcoming new cookbook.  Weiss, whom you may — should — know, is a food writer. She was born, partly raised, and now lives full-time in Berlin. She blogged about food for more than a decade from New York as The Wednesday Chef, then moved to Germany. There she wrote her way deeper into the German culinary world: the food-driven memoir My Berlin Kitchen: A Love Story with Recipes (2012) and Classic German Baking (2016). She now writes a Substack organized around…

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Writer, Editor, Publisher

Valerie Kathawala specializes in the wines of Germany, Austria, South Tyrol, and Switzerland, as well as those closer to her home in New York City. Her work appears in the pages of Noble Rot, Full Pour, SevenFifty Daily, Meininger’s Wine Business International, Pipette, Glug, Pellicle, and a number of other tolerant publications.

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