Presenting more than 300 recipes of regional specialities, from the Baltic coast to the Alps to the Lower Rhine, this book explores typical dishes from every region of Germany. The traditional local recipes, some of which have been handed down over generations, are complemented by cooking tips.
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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.
From Booklist
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
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
4.0 out of 5 stars
Reliable recipes from across Germany. Lousy index, though.,
By Esther Schindler (Scottsdale, AZ USA) - See all my reviews (VINE VOICE) (TOP 500 REVIEWER) (REAL NAME)
This review is from: A Culinary Voyage Through Germany (Hardcover)
There are a lot of things I like about this cookbook. Unlike a lot of "American" German cooking, the recipes represent regions outside Bavaria. Hannelore Kohl (who, yes, is the wife of the ex-chancellor) divides the book into 9 regions, and presents typical recipes you'd find in each one. About half the recipes are accompanied with a photo of the finished dish, which can be somewhat inspiring. ("Yum, that looks good! Maybe I'll make this Winemaker's beef stew tonight!")
The recipes themselves are of mixed value. Several are excellent. Since we bought this cookbook about five years ago, her recipe for pork goulash with beer and mustard-pickles has become one of our standbys. The Harz potato salad with jagdwurst (smoked ham sausage) makes it worthwhile to search for the ingredients. (Fortunately, I have a good German deli nearby.) The Frankfurt Green Sauce (essentially herbs and sour cream served over hard boiled eggs or boiled potatoes) is really delicious, and one of the simplest versions I've found for this recipe. And, if you're hankering for a huge collection of meat-and-potatoes recipes -- heavy on the meat! -- you need look no further. There's little here for a vegetarian. Not much for chicken and fish, either, though there are a few moments for goose and duck fans. Helmut Kohl must like his pork and beef. A few recipes are less successful. I made her pork roast stuffed with onions; it called for 6 onions. I managed to pry 2 sliced onions into the cavity, and had 4 left over. (Oh well, it's not like onions will go to waste around here.) The meal tasted great, but I do like to think I can rely on the instructions. You'll find plenty of regional specialties, from maultashen (Germany's answer to ravioli) to saurbraten to the Frankfurt specialty "hand cheese with music." Sometimes, the recipes are good but not superlative. I always consult this book, but often I use the instructions from another cookbook. The index, frankly, stinks. It's organized only by region and an alphabetical list, using the (often useless) English translation. No ingredient list, which is always necessary when you come home with red currants and want to know what you can do with them. Oh dear, all of that sounds very critical. I like this book, honest I do, or I wouldn't have given it 4 stars, and I wouldn't reach for it when I'm in the mood for something with double-smoked bacon. This is the essence of comfort food: lots of dinners with variations of pot roasts, onion quiches, quark-and-cherry desserts, and butter cake. I do recommend _A Culinary Voyage Through Germany_. I just don't think it should be the only German cookbook you own.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Germany's Finest,
This review is from: A Culinary Voyage Through Germany (Hardcover)
Great book!! I have over 30 German cookbooks and this is absolutely the finest!! Not only does it include the best and most popular German fare but also information on the folklore and customs of this beautiful country. The book also features lavish full color photos of almost every dish. Don't miss out on this one!!!!
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Try Heaven and Earth and Westphalian Ambrosia,
By
This review is from: A Culinary Voyage Through Germany (Hardcover)
I own a lot of German cook books. This one has the advantage that it covers all regions. It also has some very nice descriptions of the different areas und good pictures. I grew up in Germany and I do not remember that we ate so much meat. But I liked it because it gave me all the English translations and it contains every major dish, dessert and cake eaten in Germany. It would have been nice to add an index with the German names, as I had no idea of the English names.
If you ever want to try some German food beside Bavarian dishes, this is a very helpful book. There are recipes for Pumpernickel Puddings, Leek tarts, blushing virgins and beer soups Enjoy
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