German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen (Paperback)

by Marianna Olszewska Heberle (Author) "First, select any five of the ten spreads below if you're using only one loaf of bread..." (more)
Key Phrases: Vanilla Sugar, Dill Sauce, United States (more...)

Editorial Reviews

From Publishers Weekly
The fall of the Berlin Wall. The joining of East and West. "All of this has stirred ethnic fervor in the hearts of anyone with even a slight German background and has instilled those same individuals with the deesire to learn more about their cultural heritage." Leaving aside the possible chill wrought by the thought of Germans stirring their ethnic fervor, this is basically just a cookbook. It offers all the echt German dishes: Hasenpfeffer, Black Forest Cherry Cake, Heaven & Earth (made with potatoes and apples), two types of Sauerbraten, three kinds of potato salad, five herring recipes as well as some dishes more closely associated with the old Austro-Hungarian empire, like goulashes and Wiener schnitzel. At its best, the German cooking here is very gemutlich, like Sweet Dumplings with cherry sauce, Eggs in Spinach or the Stuffed Pork Roast with pitted prunes, brandy, bacon and spices. Less good are dishes like Mushroom & Ham Delights or Ham & Noodle Casserole, which are likely to raise visions of Luther League potlucks. Although Heberle (Polish Cooking) does describe the different areas of Germany in her introduction, she does little to contextualize the recipes themselves.
Copyright 1996 Reed Business Information, Inc.

Review
There have been other German cookbooks on the market; but most feature heavy foods and fat-laden dishes which modern cooks may avoid. Heberle's title lightens traditional savory German cuisine to reflect contemporary lifestyles and concerns: many dishes may be made ahead and heated later, while chapters with appealing subjects ("Sausages & Combination Dishes") provide cooks with intriguing dishes. -- Midwest Book Review

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Product Details

• Paperback: 320 pages
• Publisher: HP Trade; 1st edition (September 1, 1996)
• Language: English
• ISBN-10: 1557882517
• ISBN-13: 978-1557882516
• Product Dimensions: 9.1 x 7.5 x 0.9 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 2.9 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #467,857 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Authentic recipes from Germany, January 28, 2004

By	Janet Amirault (Towson, MD United States) - See all my reviews

I absolutely loved this book, as does my mother who is originally from Silesia, Germany (now Poland). The recipes use authentic ingredients, are easy to follow, and are indicative of the foods from all regions of Germany, not just East, West, South, North like so many other cookbooks. My father was stationed throughout Germany, so we are familiar with the different flavors of Germany and appreciated the author's broad reach so that we could sample our many favorites, and we found new ones, to. My mother is very critical (no surprise!) about German cookbooks and asked me to order this one for her birthday since she's enjoyed the recipes we've prepared.

19 of 24 people found the following review helpful:

1.0 out of 5 stars Translation misses very much of the ghost of a cookbook, September 14, 1999

By	Stefan Roemer (Anchorage, Alaska) - See all my reviews (REAL NAME)

The recipes in this book are not to bad. As a born german ilike these recipes, and to have a source to know what food or materialyou must use in america instead of the original, I appreciate very much. But this book is more. The best partyjoke of the month. Quit 50% spelling of the german names are wrong. My written english s**ks but the german in this book, too.

6 of 8 people found the following review helpful:

1.0 out of 5 stars Sloppy, February 19, 2003

By A Customer

If the spelling errors and switched illustrations are any indication, the recipes are likely not worth it. I was looking at the recipe for Wiener Schnitzel trying to figure out where the rolling depicted in the illustration figured in the recipe. Might be an ok book if you know German cooking and just need measurements etc. Another hilarious example: a recipe titled "Kuchen". Which one do you mean? ;-)