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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

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Stains on outside cover/inside the book. Cover/Case has some rubbing and edgewear. Access codes, ... Mehr erfahrenÜber den Artikelzustand
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    Buch mit deutlichen Gebrauchsspuren. Der Einband kann einige Beschädigungen aufweisen, ist aber in seiner Gesamtheit noch intakt. Die Bindung ist möglicherweise leicht beschädigt, in ihrer Gesamtheit aber noch intakt. In den Randbereichen wurden evtl. Notizen gemacht, der Text kann Unterstreichungen und Markierungen enthalten, es fehlen aber keine Seiten und es ist alles vorhanden, was für die Lesbarkeit oder das Verständnis des Textes notwendig ist. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers. Alle Zustandsdefinitionen ansehenwird in neuem Fenster oder Tab geöffnet
    Hinweise des Verkäufers
    “Stains on outside cover/inside the book. Cover/Case has some rubbing and edgewear. Access codes, ...
    ISBN
    9780394401386
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Random House Publishing Group
    ISBN-10
    0394401387
    ISBN-13
    9780394401386
    eBay Product ID (ePID)
    2262990

    Product Key Features

    Book Title
    German Cookbook : a Complete Guide to Mastering Authentic German Cooking
    Number of Pages
    576 Pages
    Language
    English
    Publication Year
    1965
    Topic
    Regional & Ethnic / International, Reference, Regional & Ethnic / German
    Illustrator
    Yes
    Genre
    Cooking
    Author
    Mimi Sheraton
    Format
    Hardcover

    Dimensions

    Item Height
    1.7 in
    Item Weight
    33.2 Oz
    Item Length
    9.5 in
    Item Width
    6.6 in

    Additional Product Features

    Intended Audience
    Trade
    TitleLeading
    The
    Dewey Decimal
    641.5943
    Synopsis
    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, Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it. "Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen." Here they all are, hundreds of them. So Prosit and gut essen - your health and good eating.

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