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The Cuisines of Germany: Regional Specialties and Traditional Home Cooking Hardcover – 1989
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From Library Journal
This impressive work will appeal to culinary historians and cooks alike. Food writer Scharfenberg has gathered together hundreds of Germany's traditional and regional specialties, prefacing each recipe with notes on the origin and cultural and culinary background of the dish. He has sought out little-known regional creations and resurrected unfairly forgotten dishes; there are contemporary versions of traditional favorites as well as classic renditions. Scharfenberg's readable style and sense of humor add to the appeal of the book. Highly recommended.
Copyright 1989 Reed Business Information, Inc.
Text: English (translation)
Original Language: German
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