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This book seems to be the favorite among others with regards to both the number and completeness of recipes; it has been written for Americans while remaining true to genuine traditional German recipes. 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.Read full review
This is a much have cookbook for anyone who wishes to know about the country of Germany, the recipes are very easy to follow. I appreciate the author also giving us a overview of the various regions and states informing the reader that Germany is a country with a vast palet of tastes and styles. I would tell anyone who is interested in Germany and cooking the dishes whether they are German or not this is a must have book. I was stationed in Wiesbaden for two years and this book has rekindled that desire not only for me but and old USAF buddy of mines to go back and visit.
Although we’d love to sail around the world, we’re not able to. Cooking has become our way of experiencing various cultures. Although this book was created by an American Chef, the authenticity of each recipe is there. Each dish has ingredients accessible in most markets. The explanation for variations of each recipe is a wonderful unexpected surprise. It really allows us to make a dish a few times, figuring out which variation we prefer. I’m hoping to prepare several dishes between now and the holidays with hopes to enjoy a few special dishes throughout the holidays.
Verified purchase: Yes | Condition: Pre-owned
A very good introduction to German cooking for Americans, which often seen as heavy food consisting mainly of sausages, sauerkraut, and beer by Americans. There are a tremendous variety of recipes reflecting both Germany's place in Central Europe (and therefore an adapter of dishes from other nearby lands) and the many regional variations in German cooking. In fact, regional variations of the same dish are often significantly different. A few slight negatives: no photos, which does not bother me, but is often a criticism for those learning a new cuisine. Also, to me, the south of Germany seems somewhat unrepresented. But despite these, a very good book, with lots of easy-to-make dishes and a few that can hold their own against more well-known cuisines.
Since the authors lived among Germans and converted the recipes with American ingredients, nothing comes closer to Truly German recipes.
Verified purchase: Yes | Condition: New
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