I bought this book as a present, and although the recipes look OK, the book has very few illustrations. Cookery books need good illustrations to help make the dishes look tempting, and to indicate what they will (hopefully) look like when they're finished.
This book is a terrific guide to modern cooking trends in Germany. It refutes the typical, anti-German stereotype of that cuisine as consisting entirely of sausage and vinegary potatoes. American readers will recognize much of the frenchification that their own cuisine has undergone. The book consists mostly of recipes, but has some good information of a very introductory nature on wines and the basic style of German food. Many of the recipes are a little too professional-level to be representative of "German food", but the variety in complexity and sophistication is quite good. The book features excellent recipes for green beans with pears and bacon, a cherry and pumpernickel souffle, and a few traditional dishes. The book is probably not the first choice for anyone looking for an all-out ethnic survey of German food and its hallmark dishes, but the selection of recipes and regions is good for those looking for a more modern style. Lots of the sour-sweet and ! ! rooasted tastes that are popular these days.