Germany's Regional Recipes [Plastic Comb]

Helga Hughes (Author)

Book Description

Publication Date: September 15, 1999

Foods, Festivals and Folklore are covered by the author, a native of Germany. Accenting the text are proverbs from the Brothers Grimm compiled by Joanne Asala. All 16 states of the new Germany are featured.Editorial consultants were ederhard Reichmann, Ph.D,former director Institute of German Studies, Indiana university and his wife, Ruth Reichmann, Ph.D, director of the Max Kade German American Center, University of Indiana.

Editorial Reviews

From the Publisher

Germany's Regional Recipes charcterizes the unique aspects of each state and its contribution to the national cultue and food traditions of Germany. The collection of authentic recipes reflects the geographical and historical influences of each. There is Black Forest Cherry Cake from Baden-Wrttemberg in the Upper Rhine Valley, cooking with beer in Bavaria; seafood of Bremen and Hamburg and a continuing list of flavors and tastes of the other regions.

About the Author

Helga Hughes was educated a tthe Marienheim College in Forchheim,Bavaria, concentrating on home economics and athletics.She moved to the United States in 1961.

Product Details

• Plastic Comb: 172 pages
• Publisher: Penfield Pr (September 15, 1999)
• Language: English
• ISBN-10: 1572160764
• ISBN-13: 978-1572160767
• Product Dimensions: 8.2 x 5.8 x 0.8 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #7,107,319 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful:

2.0 out of 5 stars Mildly entertaining, April 30, 2006

By 

LazarusLong "LL" (Connecticut) - See all my reviews

This review is from: Germany's Regional Recipes (Plastic Comb)

History and folklore make this book mildly entertaining.

There is no dish named "Pickelsteiner" (p.31), the correct name is "Pichelsteiner". There is no Red Wine Cake "Duerkenheimer" Style (p.171), it is "Duerkheimer" style.

The above are two examples of sloppy editing, and some of the recipes do contain serious errors; here is one example:

The Recipe for Green Sauce on page 61 lists Oregano as one of the ingredients. Although there are almost as many authentic recipes for "Frankfurter gruene Sosse" as there are citizens of Frankfurt, this local specialty never ever contains Oregano.

While no recipe ist carved in stone, an ethnic cookbook does, in my opinion, require a greater degree of accuracy.

32 of 40 people found the following review helpful:

5.0 out of 5 stars Foods, Festivals and Folklore, November 1, 2000

By A Customer

This review is from: Germany's Regional Recipes (Plastic Comb)

Distinctly German, but Germany's Regional Recipes: Foods, Festivals, Folklore by Helga Hughes characterizes the unique aspects of each state and its contribution to the national culture and food traditions of Germany.

Coming to the United States from Germany in 1961, Helga Hughes is a successful physical educator, pilot, chef, and author of numerous cookbooks. This book evolved from a desire to share, as well as to learn more about the customs and foods of her native country. To that end, Helga and her late husband Ken traveled and explored the cities and countryside of Germany. She lives in Virginia Beach, Virginia.

The result is this collection of authentic recipes cultivated by geographical and historical influences. Some legendary reference is noted also with foods associated with special events and festivities.

There is Black Forest Cherry Cake from Baden-Württemberg in the upper Rhine Valley; cooking with beer in Bavaria; Berlin Frikadellen, an early version of the American hamburger; the spicy tastes of Brandenburg; seafood of Bremen and Hamburg, and a continuing list of flavors and tastes of the other regions. A special section includes traditions and foods associated with holidays and national celebrations. Karin Gottier, German folklorist, details a traditional Christmas in Germany, and the origin of many customs now celebrated worldwide.

Lovingly compiled by Helga and Ken Hughes, this volume was historically referenced further by Dr. Eberhard Reichmann, former director of the University of Indiana Institute for Germanic Studies. Dr. Ruth Reichmann assisted also in additional editorial material.

Wursts, pretzels, marvelous breads, desserts, and many more popular tastes that have extended beyond the borders of Germany are included.

Line-drawings illustrate unique designs for special events and occasions.

Colorful front and back cover photographs by Joan Liffring-Zug Bourret are of nutcrackers from the collection of Karin Gottier.