German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen [Paperback]

Marianna Olszewska Heberle (Author)

Book Description

Publication Date: September 1, 1996

A combination of traditional recipes with lighter, contemporary German dishes--from soups and salads to entrees and desserts--this cookbook is filled with more than two hundred easy-to-follow German recipes adapted for the American kitchen. Original.

Editorial Reviews

From Publishers Weekly

The fall of the Berlin Wall. The joining of East and West. "All of this has stirred ethnic fervor in the hearts of anyone with even a slight German background and has instilled those same individuals with the deesire to learn more about their cultural heritage." Leaving aside the possible chill wrought by the thought of Germans stirring their ethnic fervor, this is basically just a cookbook. It offers all the echt German dishes: Hasenpfeffer, Black Forest Cherry Cake, Heaven & Earth (made with potatoes and apples), two types of Sauerbraten, three kinds of potato salad, five herring recipes as well as some dishes more closely associated with the old Austro-Hungarian empire, like goulashes and Wiener schnitzel. At its best, the German cooking here is very gemutlich, like Sweet Dumplings with cherry sauce, Eggs in Spinach or the Stuffed Pork Roast with pitted prunes, brandy, bacon and spices. Less good are dishes like Mushroom & Ham Delights or Ham & Noodle Casserole, which are likely to raise visions of Luther League potlucks. Although Heberle (Polish Cooking) does describe the different areas of Germany in her introduction, she does little to contextualize the recipes themselves.
Copyright 1996 Reed Business Information, Inc.

Review

There have been other German cookbooks on the market; but most feature heavy foods and fat-laden dishes which modern cooks may avoid. Heberle's title lightens traditional savory German cuisine to reflect contemporary lifestyles and concerns: many dishes may be made ahead and heated later, while chapters with appealing subjects ("Sausages & Combination Dishes") provide cooks with intriguing dishes. -- Midwest Book Review

Product Details

• Paperback: 320 pages
• Publisher: HP Trade; 1st edition (September 1, 1996)
• Language: English
• ISBN-10: 1557882517
• ISBN-13: 978-1557882516
• Product Dimensions: 9.1 x 7.4 x 0.9 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 3.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #331,106 in Books (See Top 100 in Books)
  • #17 in Books > Cookbooks, Food & Wine > Regional & International > European > German

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars Authentic recipes from Germany, January 28, 2004

By 

Janet Amirault (United States) - See all my reviews

This review is from: German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen (Paperback)

I absolutely loved this book, as does my mother who is originally from Silesia, Germany (now Poland). The recipes use authentic ingredients, are easy to follow, and are indicative of the foods from all regions of Germany, not just East, West, South, North like so many other cookbooks. My father was stationed throughout Germany, so we are familiar with the different flavors of Germany and appreciated the author's broad reach so that we could sample our many favorites, and we found new ones, to. My mother is very critical (no surprise!) about German cookbooks and asked me to order this one for her birthday since she's enjoyed the recipes we've prepared.

13 of 16 people found the following review helpful:

1.0 out of 5 stars Huge disappointment, February 8, 2002

By 

I. Jones - See all my reviews
(REAL NAME)   

This review is from: German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen (Paperback)

I was excited to get this book home. After living in America for the last 20 years the time was right to buy a new German cookbook - to brush up on old favorites. But starting on page 16 translation and spelling errors reared their ugly heads. I stopped counting the translation errors somewhere around 30. It conveyed the obvious: sloppiness. If these simple tasks cannot be completed satisfactorily, then how could the recipes be worth trying out. Most likely attention to detail was not to be found there either.
This book went into the recycle bin the day it was purchased. It should not be re- sold at a garage sale as it would be dishonest to disappoint someone else unsuspecting.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Delicious German Recipes, February 17, 2010

By 

Dannyglide (North Carolina) - See all my reviews

Amazon Verified Purchase

This review is from: German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen (Paperback)

I highly recommend this book because of the excellent recipe choices. This book is very well done and the ingredients are easily found. I am just as impressed with this book as I was with "The New German Cookbook" by Jean Anderson. You will not regret purchasing this book.