Brauhaus Schmitz Cookbook Hits Bookshelves

Don’t think German food can be exciting? Jeremy and Jessica Nolen are on a mission to prove you wrong with their new cookbook, New German Cooking: Recipes for Classics Revisited (Chronicle Books).

As the executive chef and pastry chef at Philadelphia’s lively German restaurant Brauhaus Schmitz and contemporary German deli Wursthaus Schmitz, Jeremy and Jessica have succeeded in introducing diners to the subtleties of German cooking. With New German Cooking, the duo aims to help home chefs expand their kitchen repertoires with new twists on traditional favorites like bratwurst and spaetzle while bringing lesser-known dishes, including pickled eggs and venison carpaccio, to the modern table.

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“Growing up in Reading and working in Philadelphia, I was always amazed at the wealth of amazing German fare around me and how little attention it got compared with French, Spanish and Italian cuisine,” says Jeremy. “At Brauhaus Schmitz and with our new cookbook, we’ve tasked ourselves with bringing this overlooked culinary style the recognition it deserves.” Jessica, whose sweets at Brauhaus Schmitz have earned both critical and popular acclaim, adds, “Many German recipes, especially cookies and pastries, are rich with tradition—making them as fascinating and fun to prepare as they are delicious.”

Purchase New German Cooking via Amazon, or, on Wednesday, Feb. 4, from 6–9 p.m., join Jeremy and Jessica at Brauhaus Schmitz (718 South St.) for a meet-and-greet party, where they’ll connect with fans and sign copies of the book. Light appetizers and selected dishes featured in New German Cooking, complimentary for those who buy a copy, will be served in the restaurant’s Brauer Bund room.