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Bring the flavors of Germany to your table with this collection of authentic German recipes containing all kinds of dishes! ***BLACK AND WHITE EDITION Germany is famous for its lush, green beauty, its deep forests, and its ancient cities and castles. The country has plains, forests, mountains, rivers, and seas, and as a result, regional foods vary significantly, but because of the short growing season, they do tend to center around meats, dairy, grains, and potatoes. These foods are filling and delicious and made with the care and dedication to quality that is ingrained in German culture. Inside this illustrated cookbook, you'll find: Delightful beef dishes such as the Beef Rouladen and the Sauerbraten Wholesome pork meals like the Pork Schnitzel and the Bratwurst Bountiful chicken recipes such as the Beer Grilled Chicken and the Black Forest Chicken Cordon Bleu Satisfying seafood dishes such as the Cod in Mustard Cream Sauce and the Marinated Fried Herring Awesome sides recipes such as the Traditional German Potato Salad and the Red Cabbage Heartwarming soup recipes such as the Oxtail Soup and the Onion Soup Renown bread recipes like the Pretzels and the Pumpernickel Bread Luscious dessert recipes such as the Apple Strudel and the Bethmannchen Cookies Recipes come with a beautiful image, a detailed list of ingredients, cooking and preparation times, the number of servings and easy to follow step-by-step instructions. Let's get started! Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!
After her husband's death in 1998, Rita had to take over their Old Germany Restaurant in Dolores, Colorado. Following in the footsteps of her husband, who was a certified German chef seemed almost impossible at that time. Yet Rita began looking for recipes in old-written notes and in cookbooks. Not satisfied with what she found, she began to create her own recipes, making them as simple and easy-to-follow as possible. With the help of friends and family, she reopened Old Germany Restaurant in February, 1999. At the end of 2008, they closed the restaurant and went into retirement, but Rita promised her customers that she would write a cookbook so that she could share her wonderful German recipes with them. From her delicious customer favorite, Chicken and Dumpling Soup to the traditional German entre Sauerbraten with German Fried Potatoes and many wonderful desserts, Rita shares all of her favorite recipes. These recipes are the only constant that guided her through happiness and sorrow, through failure and success, through loneliness and comfort. Writing this cookbook was a very soothing endeavor that has brought closure to this part of her life. It is her hope that these recipes bring many satisfying meals to all.
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!
This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.
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.
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.
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.
A New York Times Notable Book of 2012 Food, and in particular the lack of it, was central to the experience of World War II. In this richly detailed and engaging history, Lizzie Collingham establishes how control of food and its production is crucial to total war. How were the imperial ambitions of Germany and Japan - ambitions which sowed the seeds of war - informed by a desire for self-sufficiency in food production? How was the outcome of the war affected by the decisions that the Allies and the Axis took over how to feed their troops? And how did the distinctive ideologies of the different combatant countries determine their attitudes towards those they had to feed? Tracing the interaction between food and strategy, on both the military and home fronts, this gripping, original account demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe. Focusing on both the winners and losers in the battle for food, The Taste of War brings to light the striking fact that war-related hunger and famine was not only caused by Nazi Germany and Imperial Japan, but was also the result of Allied mismanagement and neglect, particularly in India, Africa and China. American dominance both during and after the war was not only a result of the United States' immense industrial production but also of its abundance of food. This book traces the establishment of a global pattern of food production and distribution and shows how the war subsequently promoted the pervasive influence of American food habits and tastes in the post-war world. A work of great scope, The Taste of War connects the broad sweep of history to its intimate impact upon the lives of individuals.
If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you! Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs-from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: Hungarian Goulasch Spätzle & Potato Stew Bienenstich Sauerbraten More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.