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Product Description
Product Description
Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it.
"Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."
Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.
"Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."
Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
My mother was German before she was nationalised. She was brilliant in the kitchen and produced the most mouth-watering food you could imagine, most of in the German Style (where she learned to cook obviously). She's gone now but in trying to re-create her style of cooking I bought this book and it's become indispensable. Quite simply if you like OLD-STYLE GERMAN HOME-COOKING then this book is BRILLIANT! Crammed with recipes (no pictures) and advice on tools etc, my only gripe is that it is in Imperial measures. But Hey!
30 of 33 people found the following review helpful
Format:Hardcover
Recipes are easy to follow and always turn out. Ingredients are easy to find. Out of 15 or more German cooks that I own, I use this one the most. I find that it is on a level with the old TIME-LIFE Foods of the World Series with many more recipes.
2 of 2 people found the following review helpful
Format:Hardcover
I was initially doubtfull of investing in a book without illustrations, but the recipes are all so tasty and easy to follow that pictures aren't necessary to an experienced amateur cook. My real gripe is that yes, the food here is wonderful, but the book tries to cover so many areas of cooking yet disappoints me by only having a few recipes in each section, there should be hundreds more. And there's no mention of recipes for German bread, how odd as the recipes often mention bread! Last night I cooked the stuffed braised beef rolls, with the wine gravy option, and oh boy, were they fantastic! Another great disapointment is still no mention of a recipe for Bavarian Meatballs, though there are other similar recipes present. I think I'm going to use this book a lot having had wonderful holidays in Germany, cold meat salads being especially tasty. This is a fat little book, and one can only expect chefs and their guests to get equally plump using it lol!
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