Anne-Katrin Weber – författare

Television before TV rethinks the history of interwar television by exploring the medium’s numerous demonstrations organized at national fairs and international exhibitions in the late 1920s and 1930s. Building upon extensive archival research in Britain, Germany, and the United States, Anne-Katrin Weber analyses the sites where the new medium met its first audiences. She argues that public displays offered spaces where television's symbolic, cultural, political, and social definitions were negotiated and eventually stabilized; for the historian, the exhibitions therefore constitute crucial events to understand not only the medium's pre-war emergence, but also its subsequent domestication in the post-war years. Designed as a transnational study, her book highlights the multiple circulations of artefacts and ideas across borders of democratic and totalitarian regimes alike. Richly illustrated with 100 photographs, Television before TV finally emphasizes that even without regular programmes, interwar television was widely seen.

In Love with Paris is an irresistible combination of 50 mouth-watering sweet and savoury recipes and heart-melting love stories.Take a culinary walk through the city of love and its most romantic spots, and enjoy classic French cuisine, from croque madame and coq au vin, to madeleines and lemon tarts.Immerse yourself in the city that inspired writers and photographers like Victor Hugo, Ernest Hemingway, Francis Scott Fitzgerald and Victor Doisneau, and visit the iconic locations of films like The Lovers on the Bridge and Amélie.In Love with Paris will make you fall in love with Paris - again and again.

Peas, lentils, and beans are vital ingredients for vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein even in breads or for breakfast, in snacks and sweets.Anne-Katrin turns the spotlight on legumes with her fresh plant-based creation of international recipes for everyday use – be it tasty one-pot, or one-pan dishes, recipes for the oven, or crisp salads. Each one beautifully photographed by Wolfgang Schardt. The useful kitchen tips offer notes about storage, soaking, cooking times, and using leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, there is information about cultivation, as well as notes about the positive effects on biodiversity, climate and environment, plus a seasonal vegetable calendar.This book is a must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.

Unique in taste, diverse and nutrient-rich: What would our kitchen be without grains and seeds such as buckwheat, millet, amaranth, and quinoa which are important ingredients in the ‘green kitchen’.In addition to the classic, common grains like wheat, spelt, oats, rye, barley, and corn, the author also focuses on many other grains. For example, the so-called ancient grains, such as emmer, einkorn, and kamut, which have been increasingly cultivated in organic farming in recent years. Rice plays a significant role worldwide and also in this book, whether round or long, white, brown, or red.Of course, it’s also about vegetables. It’s in the title – greens – and they are in (almost) every recipe! There are recipes with whole grains, flakes, groats, semolina, and flour. All recipes – whether salad or soup, pasta, pan and oven dishes, cakes or cookies, sweets or snacks – are vegan, many are simple and use ingredients you might already have in your kitchen or can easily find, so you can start cooking or baking right away.There are practical tips, background notes, and a product guide, as well as a seasonal calendar, to complement the recipes. The author Anne-Katrin Weber – a chef and nutritionist – presents her plant-based dishes from the pan, bowl, pot, and oven which are suitable for everyday use, uncomplicated, and always give great pleasure.