In 2016, I published my second book, Classic German Baking, with Ten Speed Press. It's a rigorously tested collection of my favorite German, Austrian and Swiss recipes. My goal with the book was to publish the best examples of the baking tradition from German-speaking countries where home baking is still a huge part of everyday life; classics like Schwarzwälder Kirschtorte and Sachertorte as well as lesser known gems like Swabian Seelen and traditional yeasted Gugelhupf. There's also an entire chapter filled with the best recipes for Christmas cookies, sweet breads and other holiday confections. Both the Washington Post and the New York Times called it one of the best cookbooks of 2016.
I was the food columnist for Harper's Bazaar Germany from 2014 to 2017 and a selection of my columns (in German only) can be found on their website. I'm currently working on my next cookbook, Classic German Cooking. In addition to my writing, I work as a translator for companies like Netflix and Warner Bros. I've also worked as a freelance editor and proofreader and cookbook Americanizer. I have taught food writing and cooking and baking classes. I speak at blogging conferences (for example, on personal productivity at The Hive in Berlin, on memoir-writing and cookbook publishing at Food Blogger Connect, and on transitioning from hobby to professional blogging at What's Cooking Helsinki in 2017).