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Guten Appetit! Create delicious German dishes in a snap. German cooking and baking is loved the world over for its rich, complex flavors. While these recipes have been passed down through generations, making them at home is simple with the Easy German Cookbook. Learn to prepare essential German breads, meats, stews, and sweets with straightforward recipes and directions. You'll also learn about German language and culture. Put tasty German classics on your Stammtisch with easy recipes you can create in Eins, Zwei, Drei. German cuisine made simple--Discover preparation tips and shopping tricks and shortcuts for stocking your German kitchen and preparing age-old favorites in minutes, not hours. Easy weeknight recipes--These delicious dishes are easy in at least 1 of 4 ways by requiring only 1 pot, using 5 ingredients, taking 30 minutes to prepare, or being cook-free. An intro to regional cuisine--Gain culinary and geographical knowledge about Germany's many diverse states, like Berlin's Currywurst and Southwest Germany's Black Forest Cake. Enjoy delicious German cooking with this easy cookbook.
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.
Duplicate German recipes as they are prepared in their kitchens & translated by the native German author. All recipes use ingredients commonly found in local U.S. grocery stores. This book answers the question asked by so many Americans of German ancestry & individuals who have been stationed or lived in Germany: "HOW CAN I PREPARE THOSE SPECIAL, DELICIOUS GERMAN RECIPES I HAVE TASTED IN THE PAST?" Two of just many testimonials: "Not only are your recipes easy-to-follow & turn out very successful, but the comments in your book are very entertaining too..."--J.E.R., Mililani, Hawaii & "We've been here almost three years & will be leaving this year. We will really miss our favorite German dishes but thanks to your book we will still be able to enjoy them once we leave Germany!"--by J.B., Ansbach, Germany. Call or write for ordering information: Diversified Publications, P.O. Box 548, Colorado City, CO 81019, (719) 676-3090.
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!
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.
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!
“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
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.
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.
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.