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New German Cooking


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About the Author

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.


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 cliches 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
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 Gewurztraminer 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

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