Geschenktipp Asien-Kochbücher: Nichts wie Wok – SPIEGEL ONLINE – Nachrichten – Reise

After Brigitte now Spiegel Online, a big german news magazine, featured our Korean cookbook in an article and recommends it as christmas present!

Yay! I was really happy to hear about that!

Nach der  Brigitte hat jetzt Spiegel Online mein  Koreanisches Kochbuch als Geschenk für Weihnachten empfohlen.

Jippie! Ich habe mich echt riesig darüber gefreut!

Click to insert.Sunkyoung Jung, Yun-Ah Kim, Minbok Kou:
Das Korea-Kochbuch

Illustriert von Tina Kraus

Jacoby & Stuart; 155 Seiten; 19,95 Euro.

Geschenktipp: Lecker Kochbücher – BRIGITTE.de

A short while ago Stefan Paul from NutriCulinary wrote an article for BRIGITTE.de, a german lifestyle magazine. In it he gives recommendations for cookbooks as christmas presents.

And I’m in it! Or better, the korean cookbook ‚Das Korea Kochbuch‘ I’ve illustrated for publisher Jacoby & Stuart is.

Yippie! Thanks!

Vor einiger Zeit hat Stefan Paul von NutriCulinary einen Artike für die Weihnachtsbloggerei bei BRIGITTE.de, geschrieben. Darin empfiehlt er verschiedene Kochbücher als Weihnachtsgeschenke.

Und ich bin auch dabei! Oder besser, ‚Das Korea- Kochbuch‘, das ich für das Berliner Verlagshaus Jacoby & Stuart illustriert habe.

Jippiie! Vielen Dank!

Das Korea-Kochbuch. Sunkyoung Jung, Yun-Ah Kim, Minbok Kou. Illustrationen von Tina Kraus, 160 Seiten, Flexcover, 17 x 23,5 cm, farbig, ISBN 978-3-941787-43-8, Verlagshaus Jacoby & Stuart, 19,95 Euro

Das Korea-Kochbuch. Sunkyoung Jung, Yun-Ah Kim, Minbok Kou. Illustrationen von Tina Kraus, 160 Seiten, Flexcover, 17 x 23,5 cm, farbig, ISBN 978-3-941787-43-8, Verlagshaus Jacoby & Stuart, 19,95 Euro

Baking in Winter

I’m not much of a christmassy person, but every year I’m really looking forward to baking cookies.

However, I only bake simple german shortcrust cookies. You can be so creative with them and they are so easy to make.

I make a huge amount of basic dough, divide it into parts, and spice them up differently, for example with orange zest, vanilla, cocoa or ginger. This way I get many flavors with one dough.

Put all ingredients in a large bowl and knead with your hands until you have a smooth dough.

Then divide it in parts and knead in the flavorings.

Let the dough cool in the fridge (or outside if you live in a cold climate) for at least 1 hour before you start making the cookies. If the dough is too warm, the cookies won’t stay in shape.

Bake at about 200 °C or 392 °F until lightly golden at the edges. Keep checking, they burn easily!

After letting them cool a few minutes, decorate them any way you like.

Be sure to test frequently if they turned out right ; ) !

Vanilla Snowflakes

Cinnamon Snowflakes

Vanilla Clouds with white chocolate

Cocoa Horse

Caramel-Orange-white Chocolate Stars

Iced Snowflakes with Arrak flavor

Hello there!

I’m Tina, a freelance illustrator and paper engineer living in Münster, Germany.

I love working with paper; cutting it, folding it, tearing it, sewing it, transforming it, painting it. There are so many possibilities!

Also, I love food.

In this blog, I’m going to be sharing things I create and things that inspire me in everyday life.
I hope you enjoy it!
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