Author: Mimi Sheraton
Publisher: Random House
ISBN: 030775457X
Category : Cooking
Languages : en
Pages : 576
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Book Description
Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare. Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!
Author: Woldemar Schreyer
Publisher: Legare Street Press
ISBN: 9781016038218
Category :
Languages : de
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: William D. Setzekorn
Publisher:
ISBN: 9780759668768
Category : Cooking
Languages : en
Pages : 140
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Book Description
In this crisply written, thoroughly accessible book designed for the home chef, author William D. Setzekorn has adapted a full repertoire of recipes handed down through the generations. Representatives of the cuisine brought to the United States by German immigrants in the mid-nineteenth century, this treasure trove of family favorites has been adapted to suit the contemporary American kitchen. All ingredients are readily available in any market and many convenience products have been integrated without compromising the authenticity of the dishes. A full range of courses is offered here: appetizers like chicken liver ptÉ and stuffed mushrooms; potato, asparagus and chicken soups; a surprising array of seafood choices. There is an assortment of interesting preparations for game birds - pheasant in orange sauerkraut and duckling braised in red cabba≥ roast goose with fruit stuffing. For the heartiest appetites there are plenty of savory roast, schnitzels and stews, creamed vegetables and many variations on the ubiquitous cabbage. Still hungry for something sweet...try German pancakes or one of the strudel, kuchen or cookie recipes. This is an ethnic cookbook, but one so full of homey comfort foods of any American kitchen that the German-American Cookbook will be a popular addition to any home culinary library.
Author: Marianna Olszewska Heberle
Publisher: Penguin
ISBN: 9781557882516
Category : Cooking
Languages : en
Pages : 324
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Book Description
Much more than sausage and sauerkraut, German Cooking combines traditional recipes with lighter dishes that reflect the contemporary German lifestyle. From soups and salads to entrees and desserts, this book is packed with more than 200 easy-to-follow recipes—accompanied by intriguing details about the historical and cultural origins of the dishes. You’ll find classic favorites such as Wiener Schnitzel and Black Forest Cherry Cake, as well as modern innovations like Quick Marinated Beef and Chilled Peach & Pear Soup, in this collection of authentic German recipes adapted for the American kitchen.
Author: Max Wittmann
Publisher:
ISBN: 9781973709497
Category :
Languages : en
Pages : 188
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Book Description
Color Version If you love German Amercian cooking, you will not be disappointed with this cookbook of recipes for family cooking. The author Max Wittmann, will have you wanting to host your next dinner party of German foods that you guest will enjoy. He has given this book out as gift to he invited guest to cook one item and the would have this down home get together of fine German American cooking. Now it your turn to invite your guest and gift each one a special book.
Author: German Cultural Society (Norwich, Conn.)
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 103
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Book Description
Author: German American Society of New Braunfels
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Woldemar Schreyer
Publisher: Nabu Press
ISBN: 9781294814948
Category :
Languages : en
Pages : 340
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Jean Anderson
Publisher: William Morrow Cookbooks
ISBN: 9780060162023
Category : Cooking
Languages : en
Pages : 416
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Book Description
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÜbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÜrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.
Author: John D. Zug
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 222
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Book Description
