All posts filed under: Author’s Note

Author’s Note

It all began with bread …. It was the lousy store-bought bread that set me on the quest to change the way I bought, prepared and consumed food. Growing up in Germany in the 1970’s sourdough brown bread was part of the staple diet. I had no idea at the time that the bog standard grey bread was actually a form of soured rye bread. As a kid I just thought that this was what bread should be.  Nor did I find it particularly exceptional. We ate grey bread all the time. For breakfast, for supper and as a snack in between. The bread would always be spread with thick butter though the toppings varied. For breakfast either jam or cheese or a boiled egg. For supper cold meat and cheeses with gherkins. Sometimes with soured cream and cherry jam. If there is a national dish for Germany then the humble grey bread has got to be it. Many associate German baking with the “Torte”. I have to admit they look impressive but they always remind me …

Author’s Note

“The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get.” Robert Farrar Capon, The Supper of the Lamb It was the lousy store-bought bread that set me on the quest to change the way I bought, prepared and consumed food. Growing up in Germany in the 1970’s sourdough brown bread was part of the staple diet. I had no idea at the time that the bog standard grey bread was actually a form of soured rye bread. As a kid I just thought that this was the standard loaf.  Nor did I find it particularly exceptional. We ate grey bread all the time. For breakfast, for supper and as a snack in between. The bread would always be spread with thick butter though the toppings varied. For breakfast either jam or cheese or a boiled egg. For supper  cold meat and cheeses with gherkins. Sometimes with soured cream and cherry jam. If there is a national dish for Germany then the humble grey bread …