Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
Better Together
Customers Who Bought This Item Also Bought
Great German Recipes by Lynn Hattery-Beyer  (4)
$6.95
|
German Home Cooking by Maria Swaringen  (4)
$17.96
|
Authentic German Home Style Recipes by Gini Youngkrantz (11)
$21.95
|
Norpro Stainless Steel Spaetzle Maker  (40)
$6.99
|
Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library) by Nadia Hassani (3)
$16.47
|
Editorial Reviews
From Publishers Weekly
German cooking may bring to mind images of rollicking Oktoberfests with dark beers hoisted, heaped meats downed and aprons aplenty. And while there may be some measure of truthful oom-pah-pah in this, Anderson and Wurz have gone to great lengths to propose a different view of German food today. The recipes here make use of foodstuffs typical of that nation: cabbage, game, pork, potatoes, fish and fruits. But these ingredients are combined to create a somewhat lighter--though by no means low calorie--cuisine that reflects international influences. Some recipes emerge from the latest generation of German chefs, whose work can be sampled in hotels and restaurants across Germany, but many come from private people who simply know--and know how to cook--good food. The authors provide an instructive glossary of German cooking and food terms, and their section on German beers and wines will be handy for dinner or lunch plans. Most of the recipes are best-suited to veteran cooks, but some will serve others honing their skills. This is an excellent introduction to a cuisine that has been overlooked, offering a good opportunity to turn out some schmackhaft (tasty) and verschieden (different) meals.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
This book should give many cooks a new perspective on German cooking. All of the ingredients traditionally associated with this cuisine appear, but veal, for example, shows up in a Riesling wine sauce as well as in Wiener schnitzel, and dumplings are scented with tarragon and tossed into a clear asparagus soup. Anderson, author of numerous cookbooks, and Wurz, a German native who works for the German Tourist Office in New York, have gathered recipes from the country's creative young chefs, regional home cooks, and their own files to provide an up-to-date look at the culinary scene. Although Horst Scharfenberg covered some of the same ground in The Cuisines of Germany ( LJ 9/15/89), this is recommended for most collections. Homestyle Book Club main selection; Better Homes & Garden alternate.
Copyright 1993 Reed Business Information, Inc.
See all Editorial Reviews
German cooking may bring to mind images of rollicking Oktoberfests with dark beers hoisted, heaped meats downed and aprons aplenty. And while there may be some measure of truthful oom-pah-pah in this, Anderson and Wurz have gone to great lengths to propose a different view of German food today. The recipes here make use of foodstuffs typical of that nation: cabbage, game, pork, potatoes, fish and fruits. But these ingredients are combined to create a somewhat lighter--though by no means low calorie--cuisine that reflects international influences. Some recipes emerge from the latest generation of German chefs, whose work can be sampled in hotels and restaurants across Germany, but many come from private people who simply know--and know how to cook--good food. The authors provide an instructive glossary of German cooking and food terms, and their section on German beers and wines will be handy for dinner or lunch plans. Most of the recipes are best-suited to veteran cooks, but some will serve others honing their skills. This is an excellent introduction to a cuisine that has been overlooked, offering a good opportunity to turn out some schmackhaft (tasty) and verschieden (different) meals.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
This book should give many cooks a new perspective on German cooking. All of the ingredients traditionally associated with this cuisine appear, but veal, for example, shows up in a Riesling wine sauce as well as in Wiener schnitzel, and dumplings are scented with tarragon and tossed into a clear asparagus soup. Anderson, author of numerous cookbooks, and Wurz, a German native who works for the German Tourist Office in New York, have gathered recipes from the country's creative young chefs, regional home cooks, and their own files to provide an up-to-date look at the culinary scene. Although Horst Scharfenberg covered some of the same ground in The Cuisines of Germany ( LJ 9/15/89), this is recommended for most collections. Homestyle Book Club main selection; Better Homes & Garden alternate.
Copyright 1993 Reed Business Information, Inc.
See all Editorial Reviews
Product Details
|
