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Strudel, Noodles and Dumplings
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About the Author

Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also in Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, mainly catering for large events and parties.

Anja has co-written a book on preserves, Do Preserve: Make your own jams, chutneys, pickles and cordials and runs small preserving workshops.

Reviews

`There are fewer taste buds I trust more in the world than Anja's. She has an extraordinary understanding of flavour and you can bet that these beautiful and original recipes are 100% foolproof, too' Meera Sodha

`Anja's writing is warm, evocative, engaging and transportive. There is a sense of old fashioned storytelling about it, and her recipes are clear and confident, you sense immediately you are in safe, experienced hands- I love that. One of the most original and inviting books I have seen for a long time' Rachel Roddy

`Just what the doctor ordered: straightforward no-nonsense family-friendly home-cooking in the German tradition that'll work for everyone who wants to set good food on the table without fuss' Elisabeth Luard

`German food is having a bit of a moment and on the basis of this book there's much to learn and appreciate...There's a lightness, a roundedness and a soothing simplicity in everything she makes.' Diana Henry, Sunday Telegraph, Best Books

`This charming collection of recipes dispels any notions that German food is all bratwurst and stodge ... It's worth buying just for the cosy chapter on German biscuits, from cinnamon stars to Lebkuchen' Sunday Times

`Beautifully written and photographed by Dunk as well' Independent

`A compelling mix of nostalgia and new, this is an assured modern voice from an accomplished cook' OFM

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