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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking Hardcover – October 12, 1965
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"Devoted" by Dean Koontz
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- Item Weight : 1.93 pounds
- Hardcover : 523 pages
- ISBN-10 : 0394401387
- ISBN-13 : 978-0394401386
- Product Dimensions : 6.5 x 1.7 x 9.5 inches
- Publisher : Random House (October 12, 1965)
- Language: : English
- Best Sellers Rank: #88,885 in Books (See Top 100 in Books)
- Customer Reviews:
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1) Tyrolean Omelette - p92. It's an omelette with bacon and brats in it, finished with tomato slices and parsley. It was so simple and quick to make, visually beautiful, and absolutely delicious!
2) I'm learning some techniques I'd never heard of, too. For her recipe for Rheinischer Sauerbraten - p147, she advises that the roast must be well larded with thin matchstick strips of bacon or salt pork. It should be what? Her other stuff is delicious, so I went ahead and ordered the larding needle to try this out. SCI Scandicrafts Larding Needle with Wood Handle - 13 Inch oh my gosh! I'm so glad I did! It was amazing! In the photo below, you can see the polka dots where the bacon runs through the roast.
3) Bratwurst in Ale - p252, and Himmel und Erde (Heaven and Earth - mashed potatoes with applesauce, sugar, salt, and vinegar stirred in) - p313. She doesn't give indredient measurements for Himmel und Erde. I went with 2 1/4 lbs russet potatoes, 3 Granny Smith apples, 4 T unsalted butter, 2 t kosher salt, 1 t sugar, and 1 T apple cider vinegar. Loved it! I doubled the butter and flour for the brick roux for the brats so I'd have a thicker gravy.
4) There's so much fun information to be had between recipes. :)
5) Cheese Schnitzel – p 165 and Spätzle – p 60. Easy peasy and delicious!
I find it super handy that there are both English and German indexes in the back. The only disappointment with this book is that there are no pictures.
--Sheraton has the eye of a travel writer as well as a cookbook writer/compiler, and she excels in describing the many regions of Germany, honoring the characteristic foods of each
--she presents 16 topics in separate chapters, such as appetizers, soups, soup garnishes and dumplings, egg dishes and cheese, fish, meat, game and game birds, sausages (perhaps the most informative, exciting chapter), potato, noodle, and rice dishes, and prosit!
--the recipes while assuming a medium level of skills are easy to follow
--and I liked, personally, that this was all text and no pictures, in the style of Irma Rombauer's glorious "The Joy of Cooking."
--this used, older edition was wonderfully inexpensive, less than $1
--in no way can this be called a "comprehensive guide to mastering authentic German cooking." For one horrifying example, there is NOTHING on bread. Sheraton broke my heart when she indicates that bread is so central to German food, it needs a book of its own and she isn't going to offer any recipes (p. 411)
--nor is it "comprehensive" even for 1965, barely touching, for instance, on the glorious varieties of red cabbage preparations and sauerkraut recipes and with only three recipes for noodles, one of which is for spaghetti
--how "authentic" is Sheraton? Laudably, she tells us for a year, she ate at many German restaurants in the U.S., and got their recipes. Then she visited Germany and ate at a lot of German restaurants and got their recipes. She states that she tried them in her kitchen which if done completely would have included some heroic efforts such as the calf head preparation.
--not for beginners but for cooks who know their way around the kitchen's variety of preparation methods, have a good hand for sauces, and can address foods in their natural states---or as Sheraton indicates, are near to good delicatessens, butchers, fish-mongers, confectioners & bakers
Overall, "The German Cookbook" may be primarily of historical interest although in chapters such as "Sausage" Sheraton's among the best of the wurste. . Perhaps more recent editions are better. In the meantime, readers seeking a more comprehensive and current German cookbook will find several available, all of which (so far as I know) include some breads.
He tried several recipes and his feedback was great.
I live in Germany and my spouse is German. We cooked a cross section of recipes and are well satisfied with the results. Easy instructions and tasty results.