The German Cookbook
The German Cookbook by Mimi Sheraton is a comprehensive resource to the art of German cooking. Recipes are easy to follow and the index is offered in English and German languages. Bratwurst in Ale, German Fried Potatoes, Berlin Coffee Pudding, Apple Souffle and more German favorites are all found inside this cookbook.
Format: Hardcover with dust jacket, 523 pages
Publisher: Random House New York
Author: Mimi Sheraton
Description: The German Cookbook is a completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with index in both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night at a German restaurant, from the most expensive to a small neighborhood eatery, then took many months off to tour Germany itself. Every recipe has been tested in her own kitchen -- she guarantees that the ingredients are readily available and that the ordinary housewife needs no special equipment in order to cook it.
Few countries in Europe, the author writes in her introduction, have landscapes more beautiful or more varied than those of Germany. It is not a large country, slightly smaller than the state of Oregon, but within this area there is almost every kind of terrain one finds in the Temperate Zone.
The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section -- the dumplings, sausages, beer, pork and cabbage dishes -- represents German cooking to the outside world. Delicious though these dishes may be, they hardly begin to given even a clue to the whole spectrum of German cooking, which has more appeal to the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans -- not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen; Boston Cream Pie, that in Germany is Moor's Head; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen. Here they all are, hundreeds of them. So Posit and gut essen: your health and good eating.
Condition: Good condition.
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