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Cover Name
Apfelliebe 
Anke von Heintze / Hester Wilde
For the Love of Apples
Delicious Recipes with Apples – from Soup to Dessert

We love apples! In hearty dishes, baked into cakes, as cider, in homemade jelly, for dessert or simply straight off the tree – they never fail to tempt us with their sweet, slightly acidic aroma and are a refreshing, healthy treat.

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Aromen, die wir lieben 
Martina Göldner-Kabitzsch / Susann Kreihe
Flavors We Love
13 Menus with Special Spices
With photographs by Franziska Taube

Come along on a journey of discovery, exploring the world of culinary flavors! Coffee, vanilla or mint most often bring to mind sweet treats, but this book demonstrates that they can also add sophisticated aromas to meat, fish and vegetables.

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Backen aus dem Obstgarten 
Andrea Natschke-Hofmann
Baking from the Fruit Garden
With Year-Round Enjoyment

In each of Andrea Natschke-Hofmann`s recipes, which are organised according to the season, the reader senses that she was practically born with a gift for baking: The blogger comes from a family of bakers and already discovered her love of this craft as a child. New recipes and newly interpreted classics awaken a desire for heavenly baked goods with fruit and vegetables.

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Backen mit Urkorn 
Ulrike Schneider / Jutta Schneider
Baking with Ancient Grains
Spelt, Emmer, Kamut and Other Grains

Everybody's talking about the ancient grains spelt, einkorn, emmer and kamut, but also about pseudo-cereals such as quinoa, amaranth and chia. Ancient grains have a lot to offer; they are varied, full of nutrients, and taste delicious. But how do you grow sprouts or make sourdough, how do you work with the soft dough made of einkorn, and which kind of spelt makes the best yeast dough?

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Blütenmenüs 
Martina Kabitzsch
Flower-Filled Menus
The Garden Invites You to the Table
With photographs by Nikolaus Becker

Are you familiar with the fine flavor of orange blossoms or hibiscus? Have you ever tasted daylilies or chrysanthemums? They are definitely worth a try!

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Brot 
Ulrike Schneider / Jutta Schneider
Bread
Fresh Baking from the Oven and the Grill
With photographs by Jutta Schneider and Michael Will

Baking bread is a wonderful old tradition that used to be experienced with the hands. In this age of mixing machines and electric ovens, Jutta and Ulrike Schneider breathe new life into traditional bread baking with their modern interpretation. An open fire and hot coals in a brick oven or kettle grill or your home oven create crispy delicacies.

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Buchstabensuppe & Pausenbrot 
Ira König
Alphabet Soup & School Snacks
Making Favorite Recipes with Children

Do you also have fond memories of baking Christmas cookies with your mother? Do you remember how delicious apple pancakes and waffles smelled when you came into the kitchen?

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Burger von Beef bis Veggie 
Carina Seppelt
Burgers from Beef to Veggie
Healthy and homemade

We love burgers! But can they also be healthy? Yes, of course! Carina’s burgers are delicious, quick to make, and much healthier than the well-known fast-food versions. And they are genuinely homemade! Every part of the burger is made from scratch: the delicious bun – including whole grain or low carb variations – the patties made of meat or veggies, the sauces, and even sides such as beet chips and yogurt coleslaw, resulting in a perfect burger experience.

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Butterkuchen und Quittenbrot 
Helene Holunder
Butterkuchen and Quince Bread
Vegan interpretations of Grandma´s best recipes

Nothing tastes as good as what we eat at Grandma’s house as children! Classics from the past—such as French toast, potato pancakes, lentil soup or potato bread—still make our mouths water years later. But today many people have made a conscious decision not to eat animal products. Helene Holunder has been cooking vegan for her family for more than ten years, and has created variations of Grandma’s treasured recipes that forego animal ingredients but still taste just as fabulous as ever. Let yourself be magically transported back to childhood by pinwheel pastries, birthday cakes, baked beans (without bacon), butterkuchen and much more.

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Christina macht was 
Christina Heß
What´s Christina Making?
Vegetarian. Delicious. Different.

A completely different approach to vegetarian food – is that possible? Of course! Christina Heß has been a vegetarian for 10 years, and while she spends her days in a government agency Monday through Friday, she expresses her passion for cooking, photography and thinking outside the box through her blog »What’s Christina Making?« Her recipes are innovative, healthy and personal. Her delicious creations will make you want to try them yourself.

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