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Jeremy Nolen grew up in Reading, Pennsylvania (a.k.a. “Pretzel City”), helping out in the German social club where his dad cooked. There, he learned to make old-school dishes like pork knuckle and rouladen. Jeremy hasn’t rejected the heavy dishes he grew up with; instead, he’s lightened and brightened them. The results can be found at his Philadelphia restaurant Brauhaus Schmitz (where Jessica, his wife, is the pastry chef) and in this book.