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Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare.
Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg.
Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!
- Sales Rank: #103485 in Books
- Published on: 1965-10-12
- Released on: 1965-10-12
- Original language: English
- Number of items: 1
- Dimensions: 9.51" h x 1.74" w x 6.49" l, 1.93 pounds
- Binding: Hardcover
- 523 pages
From the Inside Flap
A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen.
About the Author
Mimi Sheraton is a pioneering food writer and a former restaurant critic for The Village Voice, Time, Condé Nast Traveler, and The New York Times. Her writing on food and travel has appeared in such magazines as The New Yorker, Vanity Fair, Smithsonian, Vogue, Town & Country, New York, and Food & Wine. She has written sixteen books, including The German Cookbook, first published in 1965 and never since then out of print, and a memoir, Eating My Words: An Appetite for Life. Her book The Whole World Loves Chicken Soup won both the IACP and James Beard awards, and she won a James Beard journalism award for her Vanity Fair article on the Four Seasons’ fortieth anniversary. Her latest book is 1,000 Foods to Eat Before You Die. She was born in Brooklyn and is a longtime resident of Greenwich Village.
Most helpful customer reviews
11 of 11 people found the following review helpful.
Best German cookbook! All the traditional recipes, but some I'd never heard of, too! Delicious!
By Jennifer Guerrero
I adore this book! It's got all of the traditional German dishes that you're looking for. It also has entries that I'd never heard of.
Pictured below:
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. :)
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.
4 of 4 people found the following review helpful.
THE Book
By Lyle
This is THE book to have for authentic German cooking. I'm not saying it has no equals or that someone has not written better, but if they have I've never seen it. It was just what I was looking for. It's so hard to find books in America on ethnic cooking that aren't Americanized or altered quite a bit because some chef here in the US wants to show off their skills. Putting yourself into your cooking is essential, but the problem is there is so much of that these days, that those of us who just want to find the traditional recipes as they were intended to be have to dig through hundreds, if not thousands of books to find what we are looking for.
This book is especially interesting in that the other doesn't make the common mistake of books written in the US of just lumping all the most popular recipes together as "German cuisine", as like many nations, Germany is comprised of several different regions that vary significantly in their traditional styles of cooking and tastes. She explains what region each recipe is unique to.
I had no troubles following any of the recipes so far, which means it was well edited, translated and measurements converted to English.
You have to have this book if you want the real deal.
0 of 0 people found the following review helpful.
Comprehensive and Authentic; Not for beginners or those seeking only modern German recipes
By Chelsie
Very comprehensive, detailed, sometimes seemingly ancient recipes, but exactly what I wanted and expected. Some of the ingredients might be hard to find, some are quite simple and easily attainable. Nevertheless, I can't imagine recipes any more authentically German than the ones in this book. I've had other cookbooks that feature the different regions of Germany, but this one comprises recipes not only specifically German in origin but also ones that might be made in other countries in Central Europe. I found it very comprehensive and still use it to this day 5+ years after buying it.
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