A Culinary Voyage Through Germany

You are cordially invited to dinner with German Chancellor Helmut Kohl and his wife Hannelore. Dress is casual, but the food promises to be divine. In A Culinary Voyage Through Germany the Kohls act as hosts for a remarkable food tour of their homeland, from the Baltic Coast to the Alps and to the banks of the Lower Rhine. The book is divided into nine geographic regions, and each chapter begins with an introduction by Chancellor Kohl in which he shares his knowledge of German history and his personal experiences of each place, from eating Friesan waffles in Hamburg to his parents' first meeting at a wine festival in Paletinate. Hannelore Kohl, an accomplished amateur cook, then takes over with the help of award- winning chef Alfons Schuhbeck to introduce the reader to the culinary specialties of the area. Berlin Veal Roast, Frankfurt Green Sauce, Paderborn Carrot Salad, and N rnberg Blade Roast are just a few of the regional delicacies the Kohls serve up--complete with mouthwatering photographs and detailed recipes. This is one dinner date you won't want to miss.