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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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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
Outstanding for use by Americans.,
By A Customer
This review is from: The German Cookbook: A Complete Guide to Mastering Authentic German Cooking (Hardcover)
This German cookbook is specially designed for use by Americans: measures, ingredients, temperatures, cuts of meat, etc. However, all of the recipes are very authenic and wonderfully traditional. One does not have to fear conjuring up some strange variation of a traditional German recipe; something that is bad enough to make a German epicurian flee from the table! Included with the recipes one will find ample text that describes the qualities and goals of the German chef, plus valuable techniques that can make all the difference between average and excellent results. There are two complete recipe indexes: English and German. For the record, I lived in Germany for a number of years, and worked with Germans in the states for many more. This is the only German cuisine cookbook that I have ever found, which is truly great in all respects.
1 of 1 people found the following review helpful
4.0 out of 5 stars
The German Cookbook,
By A Customer
This review is from: The German Cookbook: A Complete Guide to Mastering Authentic German Cooking (Hardcover)
Can some one help me?Do authentic german recipe use soy sauce? Page 143 on steak seasoning(steakwurze).
1 of 1 people found the following review helpful
5.0 out of 5 stars
Great for newcomers to German cuisine,
By A Customer
This review is from: The German Cookbook: A Complete Guide to Mastering Authentic German Cooking (Hardcover)
I had never tried cooking German food before I bought this book. The other German cookbooks I have all make it seem so difficult. Now though, I have many recipes I want to try! The ones I've tried so far have been easy to follow, used mostly basic ingredients that are easy to find, and turned out tasting authentic. I find the book to be well-researched, well-written and informative, and easy to understand. It not only gives recipes, but information on when, where, and in what circumstances different foods may be served. There are everyday recipes and also some to be used for special occasions. This is an all-around great cookbook for anyone wanting to try German food.
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