The Cuisines of Germany: Regional Specialties and Traditional Home Cooking

Rating:
Summary: Excellent Information and Recipes
Review: I have twice checked out this book from the library, now I'm buying it! This is not just a book of recipes, the author puts every recipe in the context of regional and historical provenence--very important when you are dealing with German anything. There are recipes from all of the more commonly recognized regions (Bavaria, Prussia, Hesse,etc), as well as the historically less well known regions such as Pomerania, Silesia and Friesland. The recipes are doable and good (if you like Central European food, as I do). Plenty of herring and cabbage, yum! Whole chapters on dumplings and potatoes. This is a great book.

Rating:
Summary: Excellent Information and Recipes
Review: I have twice checked out this book from the library, now I'm buying it! This is not just a book of recipes, the author puts every recipe in the context of regional and historical provenence--very important when you are dealing with German anything. There are recipes from all of the more commonly recognized regions (Bavaria, Prussia, Hesse,etc), as well as the historically less well known regions such as Pomerania, Silesia and Friesland. The recipes are doable and good (if you like Central European food, as I do). Plenty of herring and cabbage, yum! Whole chapters on dumplings and potatoes. This is a great book.

Rating:
Summary: The definitive English-language cookbook of German cuisine.
Review: This book deserves a reprint. The author and his translator have done a superb job of capturing both the haute cuisine and the more humble home cooking of Germany. The book is exceptionally well organized and accessible. Originally published in 1980 by Hallwag in German, it appeared in a limited print run in English in the late 1980's. The accuracy, clarity of style and common-sense approach to preparing German food will be of great help to the home preparer. Marked contrast to the more sophisticated and less well organized tomes on German cooking by the current doyen of English language German cookery, Mimi Sheraton. This is a 5-STAR work.

Rating:
Summary: The definitive English-language cookbook of German cuisine.
Review: This book deserves a reprint. The author and his translator have done a superb job of capturing both the haute cuisine and the more humble home cooking of Germany. The book is exceptionally well organized and accessible. Originally published in 1980 by Hallwag in German, it appeared in a limited print run in English in the late 1980's. The accuracy, clarity of style and common-sense approach to preparing German food will be of great help to the home preparer. Marked contrast to the more sophisticated and less well organized tomes on German cooking by the current doyen of English language German cookery, Mimi Sheraton. This is a 5-STAR work.

Rating:
Summary: all my favorites
Review: this book includes some of the dishes that have nearly been lost in time. My mother-in-law uses it all the time. Everything is authentic and wonderful.

Rating:
Summary: all my favorites
Review: this book includes some of the dishes that have nearly been lost in time. My mother-in-law uses it all the time. Everything is authentic and wonderful.