Jeremy Nolen is rising star chef out of Philadephia who has cooked at the James Beard House and has been highlighted by Philadelphia media as one to watch. Jeremy travelled widely in Europe and trained under his father, a well-known chef in Eastern Pennsylvania. By age twenty-three, Jeremy was already a chef at the German restaurant Liederkranz in Reading, PA. Jeremy, and his wife, Jessica, a pastry chef, opened Philadelphia’s only authentic German restaurant and beer hall, Brauhaus Schmitz. Jessica Vogel is a trained pastry chef and the pastry chef of Brauhaus Schmitz. Creating classic German desserts such as Apfelstrudel, Sachertorte, and Black Forest cake, she’s received great praise from guests and critics alike.
" This inspiring read includes a mouthwatering combination of the
familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple
strudel) with modern riffs such as green asparagus and aged-gouda
dip; roasted parsnip salad with hazelnuts and blue cheese; and a
simple chicken braised in riesling with onion, leeks, garlic, and
green grapes. Those who have the culinary wherewithal to attempt
cold-smoked venison carpaccio with pickled oyster mushrooms, or a
roasted goose with pretzel-apple stuffing and Gew�rztraminer glaze,
are given the tools and straightforward directions to do so, but
the recipes, for the most part, are easy to source and fairly
simple to prepare. This is terrific update on an often-overlooked
cuisine." - Publishers Weekly
"Chef Jeremy Nolen shares his passion for food and his delicious
culinary journey with us through approachable recipes and
delectable antidotes. In New German Cooking, Jeremy articulates the
refinement of German cooking as well as dispelling some of the
clich�s of one of my favorite cuisines. His words and recipes bring
me back to warm memories of my very own apprenticeship, some
decades ago, in the sleepy mountains of Germany's Black Forest!" -
Chef John Besh, restaurateur, author, and philanthropist
"New German Cooking ain't yer oma's cookbook. It's better. With
imagination and finesse, Jeremy and Jessica Nolen update classics
and lighten, brighten, and most of all modernize German cooking,
that most misunderstood of cuisines." -Hank Shaw, James Beard
Award-winning author of the website Hunter Angler Gardener Cook
"Quietly, and with the dedication you would expect from a chef with
vision and passion, Jeremy Nolen has been worshipping at the altar
of German food, reimagining it for a new generation when needed and
relying on timeless technique when warranted. This is Der Himmel
for the schnitzel set!" -Andrew Zimmern, chef, author, teacher, and
the host, co-creator, and co-producer of Bizarre Foods on Travel
Channel
"The 37-year-old chef and his pastry-chef wife, Jessica, 28,
managed to write and test their recipes at home in a mere eight
months while working at their Brauhaus Schmitz and Wurst Schmitz
restaurants in Philadelphia. Their goal for their first cookbook
was to demonstrate an evolutionary approach to the cuisine:
seasonal, technique-driven, not heavy. ...I think they've nailed
it, with dishes that taste clean and are omnivorously compelling."
- Bonnie Benwick, The Washington Post
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