About this item
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest. Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudel - but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup. Eat Smart in Germany connects menus and markets to geography, history, and regional pride.
About the Author
Midwest travel, regional foods, German heritage and environmental sustainability are Mary Bergin's writing specialties. Her weekly, syndicated and award-winning "Roads Traveled" newspaper columns began in 2002.Mary is a gold Lowell Thomas Award winner, for Chicago Tribune travel writing, and a four-time winner of Bill Muster Photo Competition awards. Her freelance career is a featured case study in the college textbook "Travel Journalism: On the Road with Serious Intent" by Professor John Greenman at the University of Georgia.The Wisconsin native lives in Madison. Wisconsin Supper Club Cookbook is her fifth book. It follows Eat Smart in Germany, which topped the travel guide category in Next Generation Indie Book Awards. Mary is a member of the Society of American Travel Writers and Midwest Travel Journalists Association.