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German Cuisine/Experts
| Expert | Average Ratings | Expertise |
|---|---|---|
Teri DavisU.S.
Available
|
I am a former restaurant owner and I studied 2 years at Le Cordon Bleu in Tokyo. I started cooking for my family at age 10, so I have 30 years of experience in the kitchen. |
Recent Answers
2009-09-11 quick question Spaetzle:
Spaetzle is like a dumpling. It can be reheated or put in a dish with cheese after being made in advance. It's fairly easy to make--just a bear to clean up. My German stepmother pushes the dough through
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