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Author: Anja Dunk
Publisher: Hardie Grant Publishing
ISBN: 1787137279
Category : Cooking
Languages : en
Pages : 715
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Book Description
Selected for Jamie Oliver's Cookbook Club ‘I love it. As soon as I opened this, I felt it was Christmas.’ – Diana Henry Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes. The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen. In her new cookbook Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family. Featuring Anja’s own linocut illustrations and evocative photography, this is a stunning, comforting clothbound volume that will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
Author: Anja Dunk
Publisher: Hardie Grant Publishing
ISBN: 1787137279
Category : Cooking
Languages : en
Pages : 715
Get Book Here
Book Description
Selected for Jamie Oliver's Cookbook Club ‘I love it. As soon as I opened this, I felt it was Christmas.’ – Diana Henry Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes. The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen. In her new cookbook Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family. Featuring Anja’s own linocut illustrations and evocative photography, this is a stunning, comforting clothbound volume that will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
Author: Luisa Weiss
Publisher: Ten Speed Press
ISBN: 1607748266
Category : Cooking
Languages : en
Pages : 290
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Book Description
From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.
Author: Gerhild Fulson
Publisher: Page Street Publishing
ISBN: 1624146244
Category : Cooking
Languages : en
Pages : 386
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Book Description
Re-Create Oma's Favorite Authentic German Recipes Right in Your Own Kitchen Whip up traditional German meals just like Oma used to make! Gerhild Fulson, founder of the blog Just Like Oma, was born in Germany and learned how to make delicious meals by her mother's side. After years of perfecting her recipes, Gerhild has created this incredible collection that covers well-known dishes from Berlin to Hamburg—and everywhere in between. Recipes like Sauerkraut and Bratwurst, Beef and Onions, Schnitzel with Mushroom Sauce, Lamb Stew, Potato Dumplings and Corned Beef Hash are just a few of the comforting dishes you can make in no time. With easy-to-follow recipes, beautiful photos and helpful tips throughout, you’ll feel like you’re cooking with Oma right by your side. Whether you’re in the mood for the heartwarming dishes of your childhood or you simply want to try tasty dishes from a new cuisine, Gerhild makes it easy for you to take classic German recipes from her family’s table to yours.
Author: Linn Schmidt
Publisher: National Geographic Books
ISBN: 0756694329
Category : Cooking
Languages : en
Pages : 0
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Book Description
Whether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother — that is, until now! Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family. They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.
Author: Alfons Schuhbeck
Publisher: Phaidon Press
ISBN: 9780714877327
Category : Cooking
Languages : en
Pages : 0
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Book Description
The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes. These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes. The German Cookbook is the latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines.
Author: Gabrielle Rossmer Gropman
Publisher: Brandeis University Press
ISBN: 1512601152
Category : Cooking
Languages : en
Pages : 294
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Book Description
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 521
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Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Jeremy Nolen
Publisher: Chronicle Books
ISBN: 1452136483
Category : Cooking
Languages : en
Pages : 239
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Book Description
“Paints a picture of a German cuisine that most of us had no idea existed: vibrant salads, light fish dishes, addictive vegetable sides . . .” —Epicurious One of The Washington Post’s “10 Best Cookbooks of 2015” Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, New German Cooking celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in New German Cooking are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide. “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 “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 . . . [a] terrific update on an often-overlooked cuisine.” —Publishers Weekly
Author: Debbie Macomber
Publisher: Harlequin
ISBN: 145921398X
Category : Cooking
Languages : en
Pages : 241
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Book Description
We call her the "Official Storyteller of Christmas"—but Debbie Macomber is more than that. She's someone who loves the holiday and all its traditions. Now she shares more than one hundred of her favorite recipes to help you enjoy this most joyous of seasons. You'll also find easy-to-follow instructions for crafts, decorations and gift wrapping—everything you need to create a beautiful and festive holiday. What makes this cookbook unique is Debbie's personal memories and observations. Join her as she reminisces about traditions past and present, and discover the craft ideas she herself uses. As she says, "The holidays are about being with others. They're about celebrating and sustaining our personal community of family and friends." In this beautifully illustrated book, she shows you how to serve a memorable meal, whether it's a sit-down Christmas dinner for a crowd, entertaining a group of friends at an open house or tea, or spending time with your children or grandchildren baking cookies and making gifts.
Author: Christine Metzger
Publisher: H F Ullmann
ISBN: 9783833151286
Category : Cooking, German
Languages : en
Pages : 0
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Book Description
Culinaria German Specialities has a new look!! The fresh layout, modern photography and revised texts invite the reader to delve into the Federal Republic's cooking pots. Whether freshly caught Matjes from the North, Rheinischer Sauerbraten, or original Swabian Maultaschen-- many newly photographed, this book's authentic recipes, covering the full range of regional and national specialties, and its wealth of background information, will stir the heart of even the most culinary-spoiled reader. Take a look at just how hearty, sophisticated, or sweet German cuisine can be. AUTHOR: Christine Metzger has worked as a freelance journalist for daily newspapers, magazines, and radio, and has already published numerous books on the subject of travel. Ruprecht Stempell, born in 1953, also photographed for the volume Culinaria Hungarian Specialties. Christoph Büschel, born in 1959, has been working as a freelance photographer since 1993. Saga Fuis, born in 1961, studied photography and has been working as a freelance photographer since 1987. SELLING POINTS: Completely revised and updated edition New, modern layout All regional cuisines and their recipes Latest information on products, brands, producers and production Thoroughly researched texts and excurses Numerous, in part newly shot photographs and fascinating photographic reports Glossary and Index 1400 colour illustrations
