'New German Cooking,' by way of Philadelphia

The promotion blitz has begun for the new Philadelphia-bred cookbook New German Cooking, in which Brauhaus Schmitz chef Jeremy Nolen, his pastry chef Jessica Nolen, writer Drew Lazor, and photog Jason Varney offer a fresh take on Teutonic treats.

In other words, it goes beyond sausage, schnitzel and sauerkraut, as Publishers Weekly blurbed in its recent review ("This is terrific update on an often-overlooked cuisine").

The Nolens have additional signings booked: Fante's in the Italian Market (noon to 4 p.m. Feb. 14); at the Upper Dublin Library (7 p.m. March 2); and Barnes & Noble in Wyomissing, near Nolen's childhood home (1 to 4 p.m. March 14). A Reading Terminal Market appearance is being discussed.

For more info on the book, catch Jeremy Nolen's Q&A with Rick Nichols.