Art of German Cooking Cookbook

Additional Details

Description: No appetite is more international than a German's -- and the art of Germany's cookery now reaches around the world. No longer satisfied with sauerkraut and schnitzel, the twentieth-century German cuisine includes dishes spiced with Indian curry or made more piquant with chunks of Hawaiian pineapple. Kasseler Rippchen vies with Filet of Sole and Bananas, Swabian Potato Soup alternates with Escorial Salad. 

The German taste has radically changed -- while remaining thoroughly Teutonic -- and in The Art of German Cooking a noted culinary authority gives us the best of both possible worlds: those dishes native since the time of Frederick Barbarossa, and those recipes newly arrived since the end of World War II. 

Betty Wason takes us on a guided tour through the kitchens of modern Germany, offering tasty helpings of such hearty staples as Sauerbraten as well as such unfamiliar dishes as Krabben Cocktail a la Adam (invented by the owner of the Adams Kleine Hotel of Rothenburg) or Himmel und Erde ("Heaven and Earth" -- a potato speciality of the Rhineland). Nor are vegetables, salads and desserts slighted -- Miss Wason gives the complete rundown on these, along with helpful notes on wines, beers and other beverages. 

All in all, The Art of German Cooking is the cookbook for people fascinated by the dishes of twentieth-century Germany and who want to learn how to prepare them. 

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Condition: Dust jacket has a small tear (taped on the inside). Further good condition.