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I wrote an eBook: Kitchen Hacks

My favourite tips and tricks all in one place

Author

Julius Fiedler
September 05, 2025

The Return of my Kitchen Hacks

If you’ve been following me for long enough, you might remember a time when I shared little else but kitchen hacks on my social media channels. Since then, I’ve pivoted to traditionally plant-based dishes from around the world, but those hack recipes still get plenty of use in my kitchen. So I dusted off the archives, rewrote the intros, added tips, fiddled with InDesign longer than I’d like to admit - and here it is: an eBook. There are more than 30 recipes in here, from tofu made out of any legume to the creamiest cheat’s ramen, and the chocolate chip cookies (with leftover coffee grounds and miso) that I couldn’t do Sunday without. Every recipe comes with a video to cook along, so you can follow the steps as easily as I do at home. All my favourites, finally in one place.

Oh, and Early Birds get 20% off!

Pictured: cashew spread, curry ice cubes, cheat’s ramen, chocolate chip cookies

Test Kitchen

Gevrek (Traditional bagel-like breads from İzmir)

Ever since biting into a crispy, sesame-covered Gevrek in İzmir, I wanted to recreate them at home. Turns out, it’s a little trickier than anticipated. From shaping the dough into even circles to simmering it briefly in a grape molasses and water mixture, there’s  quite a few things to look out for. I’m determined to get them right - stay tuned for the recipe.

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The Archive

Kao Fu (Shanghainese Braised Wheat Gluten)

Mushrooms, wood ear fungus, bamboo shoots and peanuts. That lineup says plenty about why this dish is so incredibly delicious.

Mhajeb (Algerian Stuffed Flatbreads)

Easily some of the best flatbreads I’ve had. The spiced onion-tomato filling keeps them moreish, so stash a few in the freezer and thank me later.

I’m glad to finally share this eBook with you and hope it will bring some joy to your kitchen over the coming weeks. See you again next Friday.

Much love,
Julius