years and have published three books focusing on their signature style of regional german fare mixed taphouse one book concentrated on sweet recipes the other two on savory ones they had complete creative control of all three books from developing recipes to actually preparing them. even self published the books. to fill in so we started out thinking about local ingredients we bought loads of things laid them out on the table and thought very hard about what we could do with those who lived in the early days it was a huge challenge to come up with one hundred recipes which is the task we'd set ourselves for the moment we had no idea if we'd manage but then somehow we get our stride and just couldn't start from the end we got over one hundred thirty recipes . dana and man who are still bursting with new ideas. they transform our back for a sunday into a spicy concoction of black putting mince meat and tomato. this is their re-imagining of the standard dish of asparagus with hollandaise sauce. and these may look like macaroons but they're actually bite sized brought first treats. that danish ei