Highlights
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NON FICTION >> Food & Drink
Dörte Schipper:
DEN TAGEN MEHR LEBEN GEBEN
Lübbe · Bergisch Gladbach, 2009 · 253 pp
PUT MORE LIFE INTO YOUR DAYS
Sold to Korea
A surprising book about dying and the secret of a fulfilled life: at one time, Ruprecht Schmidt was executive chef in a posh restaurant. Today, he works in a hospice in Hamburg ('Hamburger Leuchtfeuer') where he cooks for the terminally ill patients.
Micah Pulleyn:
KIDS IN THE KITCHEN
Sterling · New York, 2009 · 48 pp + components · Age: 3+
Getting children into the kitchen - and cooking - has never been easier, thanks to this all-inclusive and fun gift set!
Tim Mälzer:
BORN TO COOK 1 & 2
Goldmann · München, 2004/2005 · 168/176 pp · illustrated throughout
Jamie Oliver has known Tim Mälzer from their times in London - they had done a television program together there. In his own restaurant in Hamburg, Das Weisse Haus (The White House), the young gourmet chef prepares fresh and creative menus at reasonable prices, including price-worthy specials.
Rudolph Ballentine:
DIET AND NUTRITION · A Holistic Approach
Himalayan Institute Press · Honesdale, 1978 · 634 pp
Over 120.000 copies sold
This classic bestseller provides a holistic and comprehensive overview of nutrition, including Eastern and Western perspectives. Can be read cover-to-cover or used as a reference.
Martina Meuth & Bernd Neuner-Duttenhofer:
WO DIE GLÜCKLICHEN HÜHNER WOHNEN
Lübbe · Bergisch Gladbach, 2008 · 464 pp
WHERE THE HAPPY CHICKENS LIVE · Of rights and wrong foodstuff
For all readers of cookery books and food magazines and anyone concerned about the future of our nutrition!
Sybil Gräfin Schönfeldt:
BEI ASTRID LINDGREN ZU TISCH
Arche · Hamburg-Zürich, 2007 · 192 pp · with photos of Wolfgang Franz
WITH ASTRID LINDGREN AT TABLE
A literary cookbook about the world-famous author of Children’s book
Nobody talked as often and gladly about food and dinners as Astrid Lindgren, the famous author of children's books.
Max Annas & Gregor Bornes:
DAS GENBUCH LEBENSMITTEL
orange-press · Freiburg/Breisgau, 2007 · 190 pp
GENETICALLY MODIFIED FOOD
No industry has such a direct impact on our health and our well-being as the food industry. The increase of genetic engineering is about to cause dramatic changes in this sector.
