This wonderful collection of over 130 Rhine recipes spans the range of home cooking, from Appetizers, Soups, Main Courses, and Side Dishes, to Desserts and Beverages. Among the recipes included are: Cheese Fondue; Balzers Split Pea-Sausage Stew; Alpine Sauerkraut Soup; Bratwurst in Beer; and Pears in Red Wine. Each chapter covers the culinary history and winemaking tradition of a different Rhine region. The literary excerpts, legends and lore throughout the book will enchant the reader-chef on this culinary journey down one of the world's most famous waterways.
Book Description
Editorial Reviews
About the Author
Key Shaw Nelson
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Recipes, wines and lore,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland (Hardcover)
All Along the Rhine presents recipes, wines and lore from Germany, France, Switzerland, Liechtenstein and Holland, blending authentic Rhine recipes with cultural and political history and insights. No color photos, but the easy dishes don't need them and All Along the Rhine is as strong in its cultural information as in its culinary history of the entire region.
2 of 3 people found the following review helpful:
2.0 out of 5 stars
Okay for beginners, but experts should look elsewhere,
By Esther Schindler (Scottsdale, AZ USA) - See all my reviews (VINE VOICE) (TOP 500 REVIEWER) (REAL NAME)
Amazon Verified Purchase(What's this?)
This review is from: All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland (Hardcover)
I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.The recipes are simple... a little *too* simple. When I was in the mood to make, say, a German saurbraten, I compared Nelson's recipe to several others. Her recipe wasn't bad, but it was wholly unremarkable. Every time I started to cook from this book, I ended up choosing a recipe from another cookbook. Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life. On the other hand, this book is suitable for people who are curious about European cooking but somewhat intimidated by "authentic" recipes. I ended up giving away the book to friends who are interested in German cooking, but not very adventurous.
1 of 2 people found the following review helpful:
2.0 out of 5 stars
Okay for beginners, but experts should look elsewhere,
By Esther Schindler (Scottsdale, AZ USA) - See all my reviews (VINE VOICE) (TOP 500 REVIEWER) (REAL NAME)
Amazon Verified Purchase(What's this?)
This review is from: All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland (Hardcover)
I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.The recipes are simple... a little *too* simple. When I was in the mood to make, say, a German saurbraten, I compared Nelson's recipe to several others. Her recipe wasn't bad, but it was wholly unremarkable. Every time I started to cook from this book, I ended up choosing a recipe from another cookbook. Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life. On the other hand, this book is suitable for people who are curious about European cooking but somewhat intimidated by "authentic" recipes. I ended up giving away the book to friends who are interested in German cooking, but not very adventurous.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
The first time I visited Switzerland it was a whirlwind visit to the beautiful, hospitable small country during a trip from northern Italy to eastern France. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
slices thin bacon, small dish combine, cups beef bouillon, medium skillet melt, season with salt, medium saucepan melt butter, freshly ground pepper, medium yellow onion, fine dry bread crumbs, remove from the stove, add bouillon, culinary specialties, tablespoons wine vinegar, large yellow onions Key Phrases - Capitalized Phrases (CAPs): (learn more)
Rhine River, Lake Constance, Wine Route, North Sea, World War, Central Europeans, Holy Roman Empire, Vosges Mountains, Rhine Falls New!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
The first time I visited Switzerland it was a whirlwind visit to the beautiful, hospitable small country during a trip from northern Italy to eastern France. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
slices thin bacon, small dish combine, cups beef bouillon, medium skillet melt, season with salt, medium saucepan melt butter, freshly ground pepper, medium yellow onion, fine dry bread crumbs, remove from the stove, add bouillon, culinary specialties, tablespoons wine vinegar, large yellow onions Key Phrases - Capitalized Phrases (CAPs): (learn more)
Rhine River, Lake Constance, Wine Route, North Sea, World War, Central Europeans, Holy Roman Empire, Vosges Mountains, Rhine Falls New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 17
books:
See all 17 books this book cites
- A Tramp Abroad (Penguin Classics) by Mark Twain on page 114, and Back Matter
- The Best of Czech Cooking (Hippocrene International Cookbook Series) by Peter Trnka in Back Matter
- Bavarian Cooking by Olli Leeb in Back Matter
- Exploring Rural Austria (Exploring Rural Series) by Gretel Beer in Back Matter
- All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Expanded) (Hippocrene International Cookbooks) by Marina Polvay in Back Matter
See all 17 books this book cites
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