The Wachau Cookbook
LOVE is always one of the ingredients when Christine Saahs cooks - a love for the Wachau, for her guests, and for the region's outstanding natural products. When she quickly darts out to her herb garden to pluck ripe saffron from her crocuses, gives her applesauce the finishing touch with a sprinkle of rose petals or grates horseradish over carp, she always knows why she is doing it: not only to turn her food into something special but also because she wants to give her dishes a vital, invigorating power.
For Christine Saahs, who runs the venerable Nikolaihof, in the Wachau Valley, biodynamic agriculture and foodstuffs have been a way of life for over 40 years. Food is good for the soul, but only when it is truly delicious. And this is precisely what the recipes of Christine Saahs guarantee.
She reveals her long-held secrets for interpreting the classics of Wachau cuisine, and these tips promise perfect results and delighted guests in your own home. Christine Saahs shares something else as well: memories of life in the Wachau and the culinary traditions of this unique region along the River Danube, preserved in her stories about the days of her parents and grandparents and about her own childhood.
Ich koche für mein Leben gern
Together with her superb wines Christine Saahs serves a Cuisine connected with the traditions of Wachau, which has its origin in the anthroposohical approach: If cooked with love and eaten with pleasure, then body and soul are nourished, then food is also remedy. The basis for all recipes are biodynamic groceries from the own farmyard and from farmers of the region.
She uses only products of the region. No matter if stinging nettle spinach or roasted potatotes, apricot dumplings or Wachau boiled pork in root vegetables: All dishes are simple, handy and healthy. And they include ingredients, that are salvific. The medical meaning of different regional products, herbs and spices are explained by her daughter - a children's doctor Christine Saahs. The honest Cuisine of Nikolaihof, a highlight of Wachau for many years, is comprehensible in this cook book.