Customer Reviews

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)

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I own just about every German cookbook I can get my hands on, including a couple of them written in German. Spoonfuls of Germany has become among my favorites.

First of all, the 170 recipes really do reflect the cuisine from all over the country. (In the U.S., most of our knowledge of German food is Bavarian; my theory is that it's because most American servicemen were stationed in the southeast.) The author breaks down her regions into northern lights; eastern roots; western crossroads; and southern peaks. This sometimes is a little confusing (where would you look for recipes from the Rhine?), and it means you have to look in four places if you're in search of, say, salads, but it works out okay.

What makes it all worthwhile is that these recipes are _good_. They're simple enough for you to make for a weeknight dinner, too. Plus, they're decidedly German: her recipe for Rote Grütze (red berry pudding) tasted exactly the way I remembered from my travels. These are all very comfortable on an American table, however; her beet salad with horseradish vinaigrette got rave reviews on my Thanksgiving table. No leftovers whatsoever.

While you'll find recipes for all the traditional heavy German dishes, such as saurbraten or stuffed potato dumplings, you'll also learn that a lot of German food is delicate -- you won't always need a nap after lunch. From shrimp soup with white asparagus to sauteed sole with remoulade, you'll find something delicious to try for dinner.

Great book. Recommended.

There is more to authentic German cuisine than sauerkraut and knackwust! Spoonfuls Of Germany: Culinary Delights Of The German Regions In 170 Recipes, showcases the breadth and diversity of German cooking from the shores of the North and Baltic Seas to the Alps. There are regional recipes for appetizers, main course, side dishes, desserts, sweets, and drinks. Encompassing a wide variety of vegetables, as well as showcasing savory dishes of meat, poultry, seafood, diary products, and more, the regional specialities combine under one cover to present the full spectrum of fine German dining. Of special note is the "Sources for German Mail-Order Food" and a bibliography for further study of authentic German cuisine. From Blueberry Soup with Caramelized Croutons; Bratwurst with Curry Ketchup; Pickled Pumpkin; and Potato Pancakes with Applesauce; to Chicken in Riesling with White Grapes; Pork Roast with Beer Glaze; German Ravioli with Meat or Spinach Filling; and Bavarian Cream with Raspberry Coulis, Spoonfuls Of Germany would make an impressive and welcome addition to any kitchen cookbook collection.

As a German myself and having the memories of the great food made by my Oma, I am always searching for German cookbooks that have the food that I enjoyed as a child and into adulthood. As many of you know since you are looking for e true German cookbook, they are few and far in between or impossible to find.

This one has some of the exact recipes that my Oma used to make as her normal and daily meals. Being form the North in Germany, I have found this to be one of the few and most accurate books out in the market today. And for all those who believe we just eat Brats and Beer, you will be pleasantly surprised.

If you are looking for a good German Recipe for their pancakes, I will gladly email that to those who want it, that is one that is hard to find still. An they do put the French Crepe' to shame....

There are some good recipes and they are created regionally but I had hoped for typical menu suggestions.

The cookbook has most of the favorite German recipes, but misses many of the best. It is a good start.