Germany's Regional Recipes
by Helga Hughes.
Germany's Regional Recipes charcterizes the unique aspects of each state and its contribution to the national cultue and food traditions of Germany. The collection of authentic recipes reflects the geographical and historical influences of each. There is Black Forest Cherry Cake from Baden-Wrttemberg in the Upper Rhine Valley, cooking with beer in Bavaria; seafood of Bremen and Hamburg and a continuing list of flavors and tastes of the other regions
|
The New German Cookbook : More Than 230 Contemporary and Traditional Recipes
by Jean Anderson, Hedy Wurz (Contributor), LaMar Elmore (Photographer).From Booklist:
Squashing stereotypes is one mission here, especially the myth of Germany as the "capital of cabbage." Another goal? To provide an authoritative yet up-to-date reference blending the best of the country's old and new cuisines. Both Anderson and W{}urz are well suited to these two tasks, the former as a prolific and well-known cookbook author (Doubleday Cookbook, among many others), the latter as a representative of the German national tourist office. In fact, part one is almost as important as the more than 300 recipes; it's a quick but panoramic overview of the region's history and its wines and beers, accompanied by a glossary. The rest of the book yields many gastronomic surprises, including tiny potato pancakes with smoked salmon, asparagus rice soup, braised duck with turnips, rice cakes, leek tarts, and poppy seed ice cream. Plus, those readers seeking sauerkraut and schnitzel will not be disappointed.
|
Lewis Publishing Company
Authentic German Home Style Recipes
by Gini Youngkrantz.
Youngkrantz's secret is that she keeps the recipes simple. All call for ingredients that can be purchsed in the States at any grocery or supermarket.
She shows how Germans prepare asparagus, carrots and potatoes and potato pancakes. Meat dishes include fried sausage, meat loaf, chicken in nut breading, fish in mustard gravy and goulash. There are also casseroles and, of course, desserts. Anything with strawberries are her favorite.
Bavarian Cooking
by Olli Leeb.
Hardcover - 171 pages 8th edition.
German Cooking
By Marianna Olszewska Heberle.
Savory German cuisine is made lighter and easier for today's busy cook.
Much more than sausage and sauerkraut, German Cooking combines
traditional recipes with lighter dishes that reflect contemporary German
lifestyle. More than 200 easy-to-follow recipes are featured--with
easy-to-find ingredients. Color photos.
The German Cookbook:A Complete Guide to Mastering Authentic German Cooking
by Mimi Sheraton.
A complete cookbook, from the most elegant to the most basic, with every
recipe tested for the American kitchen.
Oktoberfest:The Wies'N Book of Treats
by Patrick Jaros, Raoul M. Schnell, Raffaela Schnell (Contributor)