German cuisine sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the most common version being "Mittelscharf" (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for
Vegetarian Cooking for Everyone years ago, for myself, a single book to inspire me and broaden my culinary imagination: "Vegetarian Cooking for Everyone," by Deborah Madison, .." and "The New Yorker" "found Madison to be a charming and non-threatening psychopomp into the realm of what I imagined to be the half-dead, the eaters of what she frequently calls “plant food,” which, to me, sounded like “fish food.”" "Publishers Weekly" gave a starred review writing "Many have tried to create a reliable, encyclopedic vegetarian cookbook, but few have succeeded. Madison (The Greens Cookbook; The Savory Way) comes through with a weighty volume.." and called it