Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops steckerlfisch PDF as beets and potatoes do well in Bavaria, being a staple in the German diet. The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court.
Författare: Lisa Graf-Riemann.
Hauptkommissar Stefan Meißner hat mit Freundin Marlu gerade ein historisches Haus in der Stadtmauer von Ingolstadt bezogen und alle Hände voll zu tun. Doch familiäre Verpflichtungen zwingen ihn, seinen ungeliebten Onkel in dessen nobler Senioren-Residenz am Chiemsee zu besuchen. Der alte Herr fühlt sich von Heimleitung und Personal bedroht und berichtet von seltsamen Todesfällen unter den Bewohnern. Meißner ahnt nicht, dass sich sein Sonntagsausflug zu einem mörderischen Fall auswachsen wird.
This cuisine has belonged to wealthy households, especially in cities, since the 19th century. A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine. A Bavarian speciality is the Brotzeit, a savoury snack, which would originally be eaten between breakfast and lunch. You can help by adding to it. Regional cuisine in the various states of the German nation has received increasing attention since the late 19th century, particularly that of the larger cities. In cookbooks of that era termed „Bavarian“ both domestic rural dishes and dishes inspired by French cuisine were published.