Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Lübeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. With explanations of ingredients, clear...
This is the best German cookbook ever! Easy to read, recipes are very easy to follow - if only the chef came with it, it would be perfect!
3Report
I have borrowed this cookbook from my local library several times and finally decided to break down and buy it. I have traveled to Germany on a couple of different occasions and truly enjoy their culture and cuisine. A couple of favorite recipes in this book are the pancake soup and a recipe for marzipan ice cream that doesn't require an ice cream maker. Fantastic!
2Report
I live in Germany and experience true "German" cooking. In comparing this book to several other German cookbooks I own, this one is by far the best (and easiest). I am truly impressed.
1Report
Light, contemporary revisions of many (almost 230 recipes included) German traditional recipes are here.My favorites include an unbelievably great "BlackForest Trout Soup"; "Rhineland-Style Sauerbraten with Raisin Gravy" "Schnitzel Pot" and the humorous "Rat Tails" or "Green Beans, Pears and Bacon."For dessert, try the german "quark" which is like ricotta cheese, and can be substituted for easily with products available in...
1Report