You are cordially invited to dinner with German Chancellor Helmut Kohl and his wife Hannelore. Dress is casual, but the food promises to be divine. In A Culinary Voyage Through Germany
the Kohls act as hosts for a remarkable food tour of their homeland, from the Baltic Coast to the Alps and to the banks of the Lower Rhine. The book is divided into nine geographic regions, and each chapter begins with an introduction by Chancellor Kohl in which he shares his knowledge of German history and his personal experiences of each place, from eating Friesan waffles in Hamburg to his parents' first meeting at a wine festival in Paletinate. Hannelore Kohl, an accomplished amateur cook, then takes over with the help of award- winning chef Alfons Schuhbeck to introduce the reader to the culinary specialties of the area. Berlin Veal Roast, Frankfurt Green Sauce, Paderborn Carrot Salad, and Nürnberg Blade Roast are just a few of the regional delicacies the Kohls serve up--complete with mouthwatering photographs and detailed recipes. This is one dinner date you won't want to miss.
The wife of Germany's popular chancellor leads readers across the landscape of contemporary Germany to show off the current state of German cuisine. Region by region, she presents the best of German home cooking. As expected, meat dishes and hearty butter and cream sauces predominate, but German cooks today, as elsewhere, are using many more herbs and fresh vegetables to lighten dishes and to add unaccustomed variety to the table. Kohl assiduously avoids cliche: there's no recipe whatever for sauerbraten, for instance. Contemporary German cooking has borrowed from neighboring traditions to create new dishes such as Swabian ravioli stuffed with veal and spinach. Kohl rightly cites the significance of cheese in the German diet, for breakfast, a snack, or dinner. Not all recipes and instructions translate successfully, so adaptation may be necessary. Mark Knoblauch