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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
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Price: $19.99
Price subject to change!
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To view Amazon.com's best price click on the above link. Please note that you are under no obligation to buy. If you decide to add your selection of "The German Cookbook: A Complete Guide to Mastering Authentic German Cooking" to your Amazon shopping cart. You may then return to World Class Cookies to shop for additional products or continue shopping at Amazon.com.
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Binding: Hardcover
Dewey Decimal Number: 641.5943
EAN: 9780394401386
ISBN: 0394401387
Label: Random House
Manufacturer: Random House
Number Of Items: 1
Number Of Pages: 560
Publication Date: 1965-10-12
Publisher: Random House
Release Date: 1965-10-12
Studio: Random House
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Spotlight customer reviews:
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Customer Rating: 
Summary: Perfect and Practical!
Comment: The German Cookbook is exactly what an american cook needs to get started in German cuisine. It is BIG, has a ton of recipes, and uses mostly quite simple ingredients. It also has plenty of info about cooking techniques. One thing I love about it is how it includes things a lot of other German recipe books don't, for example how to make vanilla sugar. Most German cookbooks assume that vanilla sugar is a standard ingredient people have available without realizing that we don't have it here. But The German cookbook fixes that problem! My husband is German, and this has been a great resource for figuring out what he's talking about when he tries to explain how to cook something or other that he loved back home. Everything I've cooked with this book has met the standard and was husband-approved so far. I highly recommend this book for anyone who wants to know how to make German basics through more advanced foods.
Customer Rating: 
Summary: Great Sauerbraten Recipe
Comment: I had been searching for the perfect Sauerbraten recipe and I found it in this cookbook! I modified it to my taste, since I don't like it too sour and it turned out fabulous. I'm not into some of the recipes, ie pigs feet, etc. But they did have a good recipe for Kartoffel Knoedel and Spaetzele as well.
Customer Rating:
Summary: no pictures
Comment: I bought this book due to all the great reviews it has gotten, however, I miss pictures of what the meals should look like. Great collection of authentic German recipes though, so still worth it!
Customer Rating:
Summary: The only German cookbook you need
Comment: This book has been around for over 30 years, and to my mind it is still the difinative tome on German cookery. In 1975 my husband decided to open a restaruant featuring German cuisine, and I was to develop and prepare the menu meals. Never mind that I knew nothing whatever about German cooking!
This book literally saved my life. The location of the restaurant was in a community with a large German immigrant population...people who knew and appreciated the authentic dishes of their homeland. They became loyal and frequent patrons of our restaurant, ordering sauerbraten, rouladen and wienersnitzel, as well as other dishes I prepared on a regular basis.
This cookbook will serve you well in mastering German cooking.
Customer Rating:
Summary: If you're american and want to try cooking authentic german dishes...
Comment: ...then this is the book for you. The recipes are accessible; none of the weird measurements and few if any of the specialized ingredients in packets that used to always be called for in german recipes (dr.oekter). The book seems very complete, with many of the dishes my mother made or I ate in Germany as a kid. I'm not sure I like them that much, it's heavy and bland for my taste - if I were in Germany I'd just eat sausages and bretszeln - which this book doesn't have recipes for, since in Germany you'd buy them at specialty stores (well, it's been more than 10 years, things might have changed)
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Editorial Reviews:
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Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and 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 in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it.
"Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, 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 give even a clue to the whole spectrum of German cooking, which has more appeal than 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 Creme 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, hundreds of them. So Prosit and gut essen: your health and good eating.
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