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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking Hardcover – October 12, 1965


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Editorial Reviews

From the Inside Flap

A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen.

About the Author

Mimi Sheraton is a pioneering food writer and a former restaurant critic for The Village Voice, Time, Condé Nast Traveler, and The New York Times. Her writing on food and travel has appeared in such magazines as The New Yorker, Vanity Fair, Smithsonian, Vogue, Town & Country, New York, and Food & Wine. She has written sixteen books, including The German Cookbook, first published in 1965 and never since then out of print, and a memoir, Eating My Words: An Appetite for Life. Her book The Whole World Loves Chicken Soup won both the IACP and James Beard awards, and she won a James Beard journalism award for her Vanity Fair article on the Four Seasons’ fortieth anniversary. Her latest book is 1,000 Foods to Eat Before You Die. She was born in Brooklyn and is a longtime resident of Greenwich Village.
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Product Details

  • Hardcover: 523 pages
  • Publisher: Random House (October 12, 1965)
  • Language: English
  • ISBN-10: 0394401387
  • ISBN-13: 978-0394401386
  • Product Dimensions: 6.5 x 1.8 x 9.6 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (104 customer reviews)
  • Amazon Best Sellers Rank: #25,312 in Books (See Top 100 in Books)

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Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

271 of 273 people found the following review helpful By A Customer on October 22, 1999
Format: Hardcover
This German cookbook is specially designed for use by Americans: measures, ingredients, temperatures, cuts of meat, etc. However, all of the recipes are very authenic and wonderfully traditional. One does not have to fear conjuring up some strange variation of a traditional German recipe; something that is bad enough to make a German epicurian flee from the table! Included with the recipes one will find ample text that describes the qualities and goals of the German chef, plus valuable techniques that can make all the difference between average and excellent results. There are two complete recipe indexes: English and German.
For the record, I lived in Germany for a number of years, and worked with Germans in the states for many more. This is the only German cuisine cookbook that I have ever found, which is truly great in all respects.
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183 of 194 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on February 10, 2005
Format: Hardcover
`The German Cookbook' by Mimi Sheraton and `The New German Cookbook' by Jean Anderson and Hedy Wurz are both written by leading American culinary writers. Although their publication dates are separated by thirty years, Ms. Sheraton's earlier book has been brought up to date at almost exactly the same time the newer book was published by Ms. Anderson and her co-author.

The raw numbers put Ms. Anderson at about 390 pages of recipes for a list price of $30 and Ms. Sheraton at about 500 pages of recipes for a list price of $35. Ms. Anderson includes an excellent bibliography of both English and German sources, including a reference to Ms. Sheraton's book. Ms. Sheraton has no bibliography, but includes the excellent feature of an English and a German index. Ms. Anderson includes a very nice glossary of German culinary terms. Ms. Sheraton's list of terms is much shorter, at the end of a short chapter on cooking utensils, which looks almost identical to such a section you would find in a good book on French recipes. In fact, it has a lot of similarities to a much more complete section in Julia Child's landmark `Mastering the Art of French Cooking' which appeared just a few years before Ms. Sheraton's book. While my primary objective is to compare the two German books, I will say at this point that neither comes close to matching the quality of Ms. Child's classic.

Ms. Sheraton, with the longer book, is claiming to be a complete guide to mastering authentic German cooking while Ms. Anderson specifically aims her book at `new' German cooking and avoids any claim to being a survey of all German cuisine (Ms.
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97 of 100 people found the following review helpful By taylorg@theriver.com on March 13, 1998
Format: Hardcover
Recipes are easy to follow and always turn out. Ingredients are easy to find. Out of 15 or more German cooks that I own, I use this one the most. I find that it is on a level with the old TIME-LIFE Foods of the World Series with many more recipes.
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115 of 121 people found the following review helpful By Neil Stewart on July 25, 2000
Format: Hardcover
This cookbook is one of the few that actually makes German cooking intelligible for an American. The recipes are fully "translated" by which I mean the measurements and such are ones that we use in the USA. Other German cookbooks do not have this. The author does a wonderful job in explaining how the food is served and cooked. This is the best German cookbook I have ever seen.
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54 of 58 people found the following review helpful By Kristopfer Krueger on April 7, 2006
Format: Hardcover Verified Purchase
This book has a TON of recipes in it. Many of these recipes are for German fare that I have never tried. I've made serveral dishes from the book, and I have a few comments based on these experiences.

-Some of the ingredients are difficult to find in my neck of the woods (parsley root, celery root, juniper berries)

-Some of the dishes are a bit bland if you follow the recipe exactly as written. I've found that I need to season some of the dishes a little more strongly to make them taste like anything.

-There are NO PICTURES. I don't have any idea as to how most of these dishes are supposed to look.

-The book has a very good variety of recipes including casseroles, meat dishes, side dishes, and desserts.

-Most of the recipes are quite easy to follow, other than those that call for live fish. Those are tough to come by in Iowa unless you are a fisherman.

In short:

Pros:

-Very complete

-Great variety of recipes

-Recipes are a great starting point for experimentation

Cons:

-No pictures

-Some Ingredients difficult to find

-Some dishes a bit bland if made exactly as printed.
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48 of 51 people found the following review helpful By A Customer on July 1, 2002
Format: Hardcover
I had never tried cooking German food before I bought this book. The other German cookbooks I have all make it seem so difficult. Now though, I have many recipes I want to try! The ones I've tried so far have been easy to follow, used mostly basic ingredients that are easy to find, and turned out tasting authentic. I find the book to be well-researched, well-written and informative, and easy to understand. It not only gives recipes, but information on when, where, and in what circumstances different foods may be served. There are everyday recipes and also some to be used for special occasions. This is an all-around great cookbook for anyone wanting to try German food.
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