Books: Cooking by Cuisine -> Cooking German
The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Published: October 1, 1993
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From Publishers Weekly
German cooking may bring to mind images of rollicking Oktoberfests with dark beers hoisted, heaped meats downed and aprons aplenty. And while there may be some measure of truthful oom-pah-pah in this, Anderson and Wurz have gone
to great lengths to propose a different view of German food today. The recipes here make use of foodstuffs typical of that nation: cabbage, game, pork, potatoes, fish and fruits. But these ingredients are combined to create a somewhat lighter--though by
no means low calorie--cuisine that reflects international influences. Some recipes emerge from the latest generation of German chefs, whose work can be sampled in hotels and restaurants across Germany, but many come from private people who simply
know--and know how to cook--good food. The authors provide an instructive glossary of German cooking and food terms, and their section on German beers and wines will be handy for dinner or lunch plans. Most of the recipes are best-suited to veteran
cooks, but some will serve others honing their skills. This is an excellent introduction to a cuisine that has been overlooked, offering a good opportunity to turn out some schmackhaft (tasty) and verschieden (different) meals.
Copyright 1993 Reed
Business Information, Inc.
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Wand#252;rz lead readers from the
back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Land#252;beck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs.
explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly
lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few
of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience.
Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The
New German Cookbook, Jean Anderson and Hedy Wand#252;rz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.
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