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German Cooking today. The Original. Hardcover – Oct 1 2003

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Product Details

  • Hardcover
  • Publisher: Dr. Oetker (Oct. 1 2003)
  • Language: English
  • ISBN-10: 3767003708
  • ISBN-13: 978-3767003705
  • Product Dimensions: 23.6 x 16 x 2.3 cm
  • Shipping Weight: 862 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #235,857 in Books (See Top 100 in Books)

Product Description

German Cooking Today, the recognized standard work that has had a fixed place in many households for generations, is now available for E-Book-readers. With many descriptive recipe photos, step-by-step-photographs and of course the precise, detailed instructions of these recipes, the book is exceptionally clear and user-friendly. In all, this will ensure that even the inexperienced cook will be certain of success in making the dishes. As well as many new recipes that arise from peopleŽs ever-changing eating habits, you will of course still find such popular classics as Beef olives, Sauerbraten and Stuffed peppers in German Cooking Today.

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Most helpful customer reviews

By Miroslav Hruska on Oct. 28 2014
Format: Paperback Verified Purchase
In use regularly. Simple to follow.
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Most Helpful Customer Reviews on (beta) 33 reviews
20 of 20 people found the following review helpful
Authentic German Cooking Feb. 20 2006
By S. Cunha - Published on
Format: Hardcover
I am German myself and this book is a must-have for everyone over there that wants to get very good in the basics. It has pretty much everything covered in the German "cuisine" and if you are honestly interested in saying that you know how to cook German this should be your choice to make a good start. (Did you know we don't eat Sauerkraut and sausage there on a daily basis anymore ;-))

Since moving to the U.S. I have been using this cookbook uncountable times to make dishes I don't know by mind but am used to eat there. The book also gives good cooking information in general - what kind of meat should be prepared how etc.
17 of 17 people found the following review helpful
the great classic! Sept. 1 2003
By A Customer - Published on
Format: Hardcover
German Cooking today is an absolute classic- there's hardly a German household without it. The recipes are well explained and always work out. The book has both European and American measurements which makes it the ideal present for everone who loves to cook!
12 of 12 people found the following review helpful
Some of Oma's old recipes, and some new ones Aug. 6 2008
By cinephiliagal - Published on
Format: Hardcover Verified Purchase
Like many immigrant descended 1st or 2nd generation Americans, I grew up eating dishes that existed in a kind of "ethnic food time warp"--the ethnic foods and recipes that my grandparents knew and brought with them when they left their countries of origin. So it was the German recipes of the mid-1920s that my Oma passed on to my mother, and my mother to us.

Thus, I can verify that some of the recipes in this cookbook are classic, old German recipes. Whether or not the other recipes are "modern" German cooking, I'm not sure. Also, as with all ethnic cooking, many recipes passed down in families have regional variations. This cookbook lists many variations on common dishes, and I've often been able to find my grandmother's version of a dish in one of the variations listed for a particular recipe.

Virtually all of the recipes for roasted, stuffed poultries (duck, chicken, goose) are the same as my grandmother made them, or have variations listed that are the same. The pork, beef (Rouladen!), and organ recipes (tongue!) are also mainly as my grandmother made them. Even the recipes I hated as a child--or still hate!-- such as Eintopf (all the vegetables you hate in one watery soup!), are here in all their authentically horrible glory.

Some of the recipes in this book call for prepared packets such as the Dr. Oetker prepared mixes or packets. My grandmother used some of Dr. Oetker's prepared mixes (such as the Rote Gruetze, Vanilla Sugar, Sahnesteif). However, the overwhelming majority of the recipes -- I'd say 98-99% -- in here call for nothing but good quality meat and produce.

Most or all of the traditional meat recipes and sauces (gravies made from various broths or roast drippings) have some or all ingredients in common with our German family recipes. Same with dumplings, pancakes, noodles (Spaetzle!), and many of the different ways of preparing potatoes and other vegetables (such as cabbage, red cabbage, cucumbers, or leeks).

If you're REALLY into authentic cuisine, you might want to check old copies of the magazine "Meine Familie und Ich" for German recipes. My grandmother subscribed to that magazine for various years in the late 60s and 70s (and to Amerika Woche, of course). Not sure where you'd get them if they aren't already in your family, but libraries might have them. (Of course, the magazine and its recipes are in German, so it helps if you know a little German...)

A couple things to note: this cookbook is in British English, not American English. There are translation tables for some US versions of British terms on the insides of the front and back covers. There are also metric to imperial standard conversion tables as well (unless you are lucky enough to have cups with metric AND imperial measures, which I have and inherited from my German grandmother!).

Another great thing about this cookbook are the many tips and tricks listed about cooking, mixing, whipping, browning, larding, and food/produce quality-- for example, how to tell if eggs are fresh, a few days old, or a few *weeks* old. The method described on page 260 (floating the eggs in a bowl of water and seeing how they float -- or don't) is exactly how my grandmother taught my mother, and how my mother taught us.

You'll also find valuable tidbits on making sauces, reductions, gravies, drippings, jus, or even how to make your own mayonnaise. If you didn't grow up learning these from your own mother, the methods listed may seem like too much work. But if you love good food, the time and effort involved can make the difference between a good-tasting dish and a GREAT-tasting dish. Schmeckt!
8 of 8 people found the following review helpful
Amazing Cookbook for Authentic German Cuisine Nov. 28 2006
By A. O'Brien - Published on
Format: Hardcover
We are hosting a high school German student this year, and he brought this book and its twin, Dr. Oetker German Baking Today, as gifts to me since he knew I loved to cook and bake. With rare exceptions, the ingredients are staples in your cupboard and the measurements are easy to convert with conversion tables in the back for some that are not as apparant as others. (However, most measurements are written in standard terms we are accustomed to using.) The recipes are written in a very straightforward fashion so they are easy to follow. The recipes I have tried are just delightful, and everybody I know who has seen this book (and cooks/bakes) wants to borrow it. I am buying one for my mother for Christmas. Many of the recipe's are my host son's favorites, and my family loves it when I cook a German meal now. The stereotype that the food is made with lots of vinegar and sauercraut is dispelled--that is simply not the case! Very tasy and easy recipes to use.
11 of 12 people found the following review helpful
A great book with a wonderful variety of recipes! Dec 30 2004
By Renaepril - Published on
Format: Hardcover
I just love this book, and it was intended for a gift, so I have to get another one! It has such a great variety of old and contemporary german cuisine recipes and I just love every page of it...I discovered it while in Germany and it is living up to the recipes thus far....I highly recommend could easily make a 7 course meal every day for a whole week with the rainbow of recipes in this book!

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