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Germany's Regional Recipes Plastic Comb – August 1, 2002
Cooking in the New Year
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Top Customer Reviews
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.
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.