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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.
Hubsch's argument that the technical progress and changed living habits of the nineteenth century rendered neoclassical principles antiquated is presented here along with responses to his essay by architects, historians, and critics over two decades.
This captivating book reproduces arguably the most extraordinary primary source documents in fashion history. Providing a revealing window onto the Renaissance, they chronicle how style-conscious accountant Matthäus Schwarz and his son Veit Konrad experienced life through clothes, and climbed the social ladder through fastidious management of self-image. These bourgeois dandies' agenda resonates as powerfully today as it did in the sixteenth century: one has to dress to impress, and dress to impress they did. The Schwarzes recorded their sartorial triumphs as well as failures in life in a series of portraits by illuminists over 60 years, which have been comprehensively reproduced in full color for the first time. These exquisite illustrations are accompanied by the Schwarzes' fashion-focussed yet at times deeply personal captions, which render the pair the world's first fashion bloggers and pioneers of everyday portraiture. The First Book of Fashion demonstrates how dress – seemingly both ephemeral and trivial – is a potent tool in the right hands. Beyond this, it colorfully recaptures the experience of Renaissance life and reveals the importance of clothing to the aesthetics and every day culture of the period. Historians Ulinka Rublack's and Maria Hayward's insightful commentaries create an unparalleled portrait of sixteenth-century dress that is both strikingly modern and thorough in its description of a true Renaissance fashionista's wardrobe. This first English translation also includes a bespoke pattern by TONY award-winning costume designer and dress historian Jenny Tiramani, from which readers can recreate one of Schwarz's most elaborate and politically significant outfits.
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.
The Ultimate Vegan Recipe Book - German-Style RecipesOver 250 recipes from easy to difficult for beginners and professionals+++ Read the book online now - on your PC, Mac, Smartphone, Tablet or Kindle device +++Whether you are an "old" vegan professional or recently immersed in vegan life, You will notice that being vegan is an adventure you have to get involved with every day. Finding recipes isn't always easy and once you've found what you're looking for, they should taste as good as possible.I am sure that you will find something in this cookbook very well and that many of the recipes will grow into your gourmet heart. You will also learn that it is not always necessary, Tofu or soy for all dishes.Go on a delicious culinary journey that this cookbook will reveal to you. From starters to soups and main courses, from baking and grilling to delicious dessert.There is something for everyone.But I have to disappoint you, if you're looking in this cookbook for photos of ready meals. There are none!And deliberately not. Because I don't just want to stimulate your appetite for food, but also your imagination.I would like you to bring your fantasy into play. Don't just cook a dish from a cookbook, cook YOUR dish. Cook and enjoy with all your senses and in my opinion, that includes fantasy.Just start right away!Surprise yourself and your loved ones and let your imagination run wild.You will find the following categories in this book: - Starters and salads- Soups and stews- Main courses and side dishes- Dips and sauces- desserts- Everything for the barbecue evening- baking▸▸▸Scrolle so go up now, click the "BUY NOW" button and you'll get your copy right away!How can you read the book?You don't need a Kindle to read this eBook. Buy the eBook now and read it in seconds on your PC, Mac, Smartphone or Tablet.
This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. Are you ready to take your love of salty snacks to the next level? This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”
'A New History of German Literature' offers some 200 essays on events in German literary history.
This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans R ckenwagner features sections on bread-making (yes, pretzel bread ), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe R ckenwagner in Brentwood. Hans R ckenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, R ckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants (he is also a master woodworker). This is his second cookbook. Jenn Garbee is a food reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and more. An expert recipe tester and developer, Jenn has a culinary degree from Le Cordon Bleu and has worked in professional kitchens across Los Angeles. She is also the author of Secret Suppers and the co-author of the 2015 St. Martin's Press book, Tomatomania Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking sp tzle for his family's restaurant and gasthaus. This experience earned him a spot in Austria's only two-star Michelin restaurant and subsequently led him to renowned kitchens in Italy and France before he came to Los Angeles. Photographer Staci Valentine is based in Los Angeles; her other cookbooks include The Perfect Peach.
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.
A groundbreaking history of what drove the Germans to fight -- and keep fighting -- for a lost cause in World War II In The German War, acclaimed historian Nicholas Stargardt draws on an extraordinary range of firsthand testimony -- personal diaries, court records, and military correspondence -- to explore how the German people experienced the Second World War. When war broke out in September 1939, it was deeply unpopular in Germany. Yet without the active participation and commitment of the German people, it could not have continued for almost six years. What, then, was the war the Germans thought they were fighting? How did the changing course of the conflict -- the victories of the Blitzkrieg, the first defeats in the east, the bombing of German cities -- alter their views and expectations? And when did Germans first realize they were fighting a genocidal war? Told from the perspective of those who lived through it -- soldiers, schoolteachers, and housewives; Nazis, Christians, and Jews -- this masterful historical narrative sheds fresh and disturbing light on the beliefs and fears of a people who embarked on and fought to the end a brutal war of conquest and genocide.