Wurst

Wiglaf Droste, Nikolaus Heidelbach, Vincent Klink

Wurst

160 pages
Taschenbuch-Neuausgabe
First day of sale: 13.01.2016
ISBN 978-3-8321-6347-1

14,99*
add to card

* incl. VAT in Germany

WIGLAF DROSTE, NIKOLAUS HEIDELBACH, VINCENT KLINK
WURST / SAUSAGE

Recipes, Legends, Delight

This is it! The sausage is at stake! This universal, widely underestimated object of cultural value, the legend among food. No matter if bloody, fried, dry or smoked – the sausage is in every one’s mouth.

Only heaven knows what it is made of: Even though this phrase has contributed to the great success of the sausage, today it causes doubts. It’s time to crowd the sausage.

Star chef Vincent Klink remembers the bloody, but soulful days of slaughtering and gives recipes for the preparation of the sausage up to filling it yourself. The illustrator Nikolaus Heidelbach arranges in his culinary still lives the cold cuts in a loving and surprising way.

And Wiglaf Droste, the "Tom Waits of satirical snapshots" (Galore magazine) describes the sausage, from the curried one to the object of sexual desire, from the regional likings to the attempt to explain the world as a sausage.

Wiglaf Droste

Wiglaf Droste ist Dichter, Gelegenheitssänger und Vorleser, er lebt unterwegs oder in Leipzig. 2003 wurde ihm für seine ›Verbindung aus grobem Ton und feinem Stil‹ der Ben-Witter-Preis verliehen, 2005 der Annette-von-Droste-Hülshoff-Preis. 2009 war er Stadtschreiber zu Rheinsberg. Seit 1999 gibt er zusammen mit Vincent Klink die kulinarische Kampfschrift ›Häuptling Eigener Herd‹ heraus.