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New German Cooking: Recipes for Classics Revisited Hardcover – Jan 27 2015

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Product Details

  • Hardcover: 248 pages
  • Publisher: Chronicle Books (Jan. 27 2015)
  • Language: English
  • ISBN-10: 1452128065
  • ISBN-13: 978-1452128061
  • Product Dimensions: 21 x 2.5 x 26 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #197,869 in Books (See Top 100 in Books)
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Product Description


This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes. Those who have the culinary wherewithal to attempt cold-smoked venison carpaccio with pickled oyster mushrooms, or a roasted goose with pretzel-apple stuffing and Gewurztraminer glaze, are given the tools and straightforward directions to do so, but the recipes, for the most part, are easy to source and fairly simple to prepare. This is terrific update on an often-overlooked cuisine." - Publishers Weekly"New German Cooking ain't yer oma's cookbook. It's better. With imagination and finesse, Jeremy and Jessica Nolen update classics and lighten, brighten, and most of all modernize German cooking, that most misunderstood of cuisines." -Hank Shaw, James Beard Award-winning author of the website Hunter Angler Gardener Cook"Chef Jeremy Nolen shares his passion for food and his delicious culinary journey with us through approachable recipes and delectable antidotes. In New German Cooking, Jeremy articulates the refinement of German cooking as well as dispelling some of the cliches of one of my favorite cuisines. His words and recipes bring me back to warm memories of my very own apprenticeship, some decades ago, in the sleepy mountains of Germany's Black Forest!" - Chef John Besh, restaurateur, author, andphilanthropist"The 37-year-old chef and his pastry-chef wife, Jessica, 28, managed to write and test their recipes at home in a mere eight months while working at their Brauhaus Schmitz and Wurst Schmitz restaurants in Philadelphia. Their goal for their first cookbook was to demonstrate an evolutionary approach to the cuisine: seasonal, technique-driven, not heavy. … I think they've nailed it, with dishes that taste clean and are omnivorously compelling." - Bonnie Benwick, The Washington Post"Quietly, and with the dedication you would expect from a chef with vision and passion, Jeremy Nolen has been worshipping at the altar of German food, reimagining it for a new generation when needed and relying on timeless technique when warranted. This is Der Himmel for the schnitzel set!" -Andrew Zimmern, chef, author, teacher, and the host, co-creator, and co-producer of Bizarre Foods on Travel Channel"

About the Author

Jeremy and Jessica Nolen are the husband-and-wife chef team behind Brauhaus Schmitz. They live in Philadelphia, Pennsylvania.

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Most Helpful Customer Reviews on (beta) HASH(0xa540dba0) out of 5 stars 20 reviews
19 of 19 people found the following review helpful
HASH(0xa53eef60) out of 5 stars My New German Go To Cookbook Jan. 27 2015
By Andrew'sMom - Published on
Format: Hardcover
I love it everything about this book - - from it's cover, beautiful photographs to its wonderful traditional recipes which are "re-engineered" for today's kitchen and cooks. The Nolens are the behind the Philadelphia restaurant Brauhaus Schmitz which I have heard wonderful things about as well.

These are classic recipes revisited and over a 100 of them. Pretzels, noodles, dumplings, soups, salads, pickles and condiments, entrees and a nice sized dessert chapter.

Some of the recipes that called out to me - Pretzel dumpling with smoked sausage, potato, spinach and sauerkraut pierogi, butternut squash-stuffed pasta with chestnut and sage brown butter, beef and veal meatballs with lemon-caper cream sauce, several bratwursts, roasted goose with pretzel-apple stuffing and gewürztraminer glaze, pilsner and pickle juice brined roasted chicken, spaetzle with chicken, chanterelles and cream, cod stuffed cabbage rolls with dill cream sauce, creamy sauerkraut and wheat beer soup, English pea soup with shrimp and fennel confit, mushroom and sauerkraut goulash, crispy sauerkraut fritters, bee sting cake (thrilled to see that in the dessert chapter).

I made three recipes from this book - the crispy sauerkraut fritters which were out of this world great (my ten year old has asked for them every day), the pork schnitzel and the buckwheat spaetzle -- everything was spot on delicious (the buckwheat however was a little strong for me - but that was me not knowing that I had a stronger brand of buckwheat flour). The Nolen's instructions are spot on - do not fear the spaetzle!

I will be making many more recipes from this book. Highly recommend anyone who loves German food to look this book up!
14 of 15 people found the following review helpful
HASH(0xa53eed74) out of 5 stars Nolen has absolutely renewed my love for German foods and (simultaneously) my faith in purchasing ... Jan. 27 2015
By Travis Chapa - Published on
Format: Hardcover
Nolen has absolutely renewed my love for German foods and (simultaneously) my faith in purchasing cookbooks. In the past, me and my wife have made cookbook purchases that promised a brighter tomorrow with ides of fresh ingredients and bursting flavors. Then you come to find that the recipes call for an exotic tea leaf from the Himalayas, with which you cannot do without. ...

The Nolen's provide recipes for more-than-obtainable ingredients and easy-to-follow instruction, while helping you realize your resourcefulness with other ingredients you've (at least) heard of but never thought to seek out (I currently have a beat on a farm that raises geese ;) for the roasted goose with pretzel-apple stuffing and Gewürztraminer glaze).

I have an affinity for the classics like apple strudel, bratwurst, Bavarian pretzels, beer cheese soup (I LOVE CHEESE - BEST FOOD EVER CREATED) -- but never had a TRUSTWORTHY source for making these items at home. NOW I DO! Plus, these two (Jeremy and Jess) have given me and my wife a new lease on life with their Green Asparagus w/ aged-Gouda dip - AMAZING.

Move over Chef Schuhbeck... the Nolen's are here to stay. THIS BOOK IS A ***MUST*** HAVE for any home cook who loves great German food.
11 of 13 people found the following review helpful
HASH(0xa6505d20) out of 5 stars Beautiful book, not the same old recipes. Jan. 28 2015
By NJSharon - Published on
Format: Hardcover Verified Purchase
The book is beautiful. The photos are appetizing and I look forward to trying the recipes. I have eaten at Brauhaus Schmitz in Philly and the food was wonderful. I even managed to bring back some of the pretzels home to share with my family, friends and co-workers. Jessica Nolen's pretzels were named Best of Philly in Philadelphia magazine. I can't wait to try making them myself along with so many of the other recipes. It isn't the same old German cookbook that have been published in the past. Jeremy and Jessica have updated some of the old recipes and I know from eating at the restaurant the updates are wonderful. Some of the recipes I know I probably won't try, but so many of them sound so good. I can't wait to get started.
4 of 4 people found the following review helpful
HASH(0xa5b2c858) out of 5 stars German-approved Feb. 18 2016
By Daniela B. - Published on
Format: Hardcover
I'd been meaning to check out this book and finally got myself a copy. When I first learned the authors were American, not German, small alarm bells went off in my head. Wrongly, though: this is a very impressive book. A little more ambitious than most Germans would be at home, but in a good, challenge-you-a-little kind of way. Key ingredients of German cooking are all there, beyond obvious ones like pork: hazelnuts, ramps, parsnips, kohlrabi, tarragon, chanterelles... Some would be hard to get ahold of (I was baffled to hear Schwarzwurzeln existed here at all!), but for special occasion cooking it would be well worth it. I was delighted to find bee sting cake in the book!!! And the fish cabbage rolls are a brilliant idea.
They did get a couple of things wrong: 1) Kale is Gruenkohl, not Gruenekohl. And 2) In Germany, cake is not a dessert. It's a meal, served with coffee to afternoon visitors. The only way it will end up as dessert is whenever there are leftovers. :) I'm surprised they didn't mention this, considering they got Brotzeit 100% correct.
A great resource if you're feeling nostalgic for Germany or just want to try your hand at comfort food that isn't limited to schnitzel.
5 of 6 people found the following review helpful
HASH(0xa5e23150) out of 5 stars Someone's trying to make German food cool? Awesome March 14 2015
By thejoykitchen - Published on
Format: Hardcover
I got this book mostly out of curiosity. Someone's trying to make German food cool? Awesome!

And as it turns out, it's a really great cookbook. So far, I've bookmarked at least 20 recipes I want to try, and I've tried out two recipes. The sauerkraut fritters are simply fantastic. I went off script a little and shallow fried them as cakes instead of deep frying them like croquettes. Perfect. And then the roasted parsnip salad--a complete hit. Roasted parsnips combined with a beer and malt vinegar dressing, blue cheese, toasted pumpkin seeds, and crunchy pumpernickel bread crumbs? So good! I will be putting crunchy bread crumbs on all my salads from now on.

And more than anything, what I look for in a good cookbook is really great ideas. I might not follow all the recipes to a T, but if a book gives me lots of fodder for my day to day cooking, I'm happy. I already feel inspired to work with German flavors in the rest of my cooking after just looking through the book several times. I look forward to trying more recipes!