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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

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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 Unit 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.


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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 Unit 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.

30 review for The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

  1. 5 out of 5

    Dj

    So I am not sure how many of the recipes in this book I will actually make use of. Some of them there is no way I will ever make. I am not a big sour kraut fan, but then that isn't the ones that I mean. After all, I knew that when I went to look at this book. When looking through the recipes though I realized that there was no way that I would ever find it acceptable to make for myself or any guests anything that called for pickled cow tongue. It just seemed utterly wrong as a meal to put on the So I am not sure how many of the recipes in this book I will actually make use of. Some of them there is no way I will ever make. I am not a big sour kraut fan, but then that isn't the ones that I mean. After all, I knew that when I went to look at this book. When looking through the recipes though I realized that there was no way that I would ever find it acceptable to make for myself or any guests anything that called for pickled cow tongue. It just seemed utterly wrong as a meal to put on the table for any occasion. In spite of the occasional WTF moments reading this book, it was interesting in ways that went above and beyond the recipes. This is another one of those books that talks about why foods are the way they are and the difference between one region of the Country and another in preparations. If for no other reason than that I will end up buying the book and using it. While the author does point to the fact that German food is the most like the food served in the United States of all the European Nations, you might find yourself wondering if that is the case, then how bad would it be to order local food anywhere else.

  2. 5 out of 5

    Nicol

    Pork dishes that'll make your dead German ancestors knock on your door for seconds. Pork dishes that'll make your dead German ancestors knock on your door for seconds.

  3. 5 out of 5

    Shelia Timmons

    This book is a recent book that I added to my cookbook collection. It has alot of recipes and a chapter on German holidays. In the weinerschnitzel, chapter I was confused as this author says that the schnizels are made with veal. Well since I have been living in Germany, I have eaten alot of schinizel, paprika schinizel, ruhm schinizel and my favorite jeager schinizel and all of it has been made with pork. Beef is very expensive here in Germany. But I liked her recipe for gluhwien. So I would re This book is a recent book that I added to my cookbook collection. It has alot of recipes and a chapter on German holidays. In the weinerschnitzel, chapter I was confused as this author says that the schnizels are made with veal. Well since I have been living in Germany, I have eaten alot of schinizel, paprika schinizel, ruhm schinizel and my favorite jeager schinizel and all of it has been made with pork. Beef is very expensive here in Germany. But I liked her recipe for gluhwien. So I would recommend this book for anyone who likes German food.

  4. 5 out of 5

    Vera Marie

    As with other cookbooks on my shelves here, I will continue to dip into this book. I really like the way that Shelton goes into detail about the history and customs behind the recipes, and is precise about what region each recipe comes from. Excellent for anyone wanting to learn about German food culture.

  5. 5 out of 5

    Lauri

    I good book for authentic German cuisine. We made a few recipes and they were meh but I think that’s just how old school German food is. This is a great book for learning the foundations though and building off of.

  6. 5 out of 5

    Furrawn

    The classic book on German cooking. There's a lot here. Some of the recipes call for various wursts or types of ham that aren't available. The classic book on German cooking. There's a lot here. Some of the recipes call for various wursts or types of ham that aren't available.

  7. 5 out of 5

    James

    Made many a recipe and loved it. Some things took some looking up but well worth it. I love how all things are weighed etc, so precise.

  8. 5 out of 5

    Sir

    This is a great book filled with authentic recipes from the differing regions of Germany. I have not had a single bad recipe yet. This is as thick as a dictionary. You get your money's worth on this one. This is a great book filled with authentic recipes from the differing regions of Germany. I have not had a single bad recipe yet. This is as thick as a dictionary. You get your money's worth on this one.

  9. 5 out of 5

    William

    This is pretty authentic stuff. Good recipes though sometimes a little hard to follow. Good for real fans of german food.

  10. 5 out of 5

    Vanessa

    Great cookbook with traditional recipes in english and German. I just wish there were more pictures.

  11. 5 out of 5

    Vondraya

    Quite good.

  12. 5 out of 5

    Miriam

    I have tested quite a few of the recipes in this book and they are wonderful. Reminds me of good home-cooking.

  13. 4 out of 5

    nicholas springer

  14. 5 out of 5

    Chris

  15. 4 out of 5

    Jessica Marlow

  16. 5 out of 5

    Sue The Reader

  17. 4 out of 5

    Debra

  18. 4 out of 5

    Mike Mayer

  19. 4 out of 5

    Matthew

  20. 5 out of 5

    Nicole Gustafson

  21. 4 out of 5

    Onnie L Duvall

  22. 4 out of 5

    Cynthia A. Brockett

  23. 5 out of 5

    Kelcie

  24. 5 out of 5

    Ernest H. Helmer

  25. 4 out of 5

    Rambling Reader

  26. 4 out of 5

    Caren

  27. 4 out of 5

    Amy Weston

  28. 4 out of 5

    Kay

  29. 4 out of 5

    Laretta

  30. 4 out of 5

    Velvet

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