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

Description: The German Cookbook by Mimi Sheraton A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description 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 Moors 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. Author Biography Mimi Sheraton is a pioneering food writer and a former restaurant critic for The Village Voice, Time, Conde 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. Excerpt from Book Holiday Festivals and Foods (Festtage und -gerichte) Holidays and festivals, both civil and religious, dot the German calendar like currants in a Christmas Stollen. Many of these celebrations vary from one part of the country to the other, and change as you travel from the Catholic south and Rhineland to the Protestant north. In addiion, many small towns and villages have festivals honoring their own patron saints or events in local history. There are probably many more holidays than those listed here, in which a cruller is turned this way instead of that, or for which a special-color soup is served. These, however, are the most important holidays and the only ones I could find during a considerable amount of research. Both the Lufthansa and German tourist offices have been badgering their staffs for months to think of more, but with no results. If you happen to know of a feast day in Mecklenburg when everyone eats red currants dyed blue, or a special festival in Pomerania when the treat of the day is Pomeranians tongues, I can only offer my apologies for having missed them. January 6, which is Twelfth Night or the Feast of the Magi, is known in Germany as Dreik Details ISBN0394401387 Author Mimi Sheraton Short Title GERMAN CKBK Language English ISBN-10 0394401387 ISBN-13 9780394401386 Media Book Format Hardcover DEWEY 641.5 Year 1965 Imprint Random House USA Inc Place of Publication New York Country of Publication United States Residence New York City, NY, US Pages 576 Subtitle A Complete Guide to Mastering Authentic German Cooking DOI 10.1604/9780394401386 AU Release Date 1965-10-12 NZ Release Date 1965-10-12 US Release Date 1965-10-12 UK Release Date 1965-10-12 Publisher Random House USA Inc Publication Date 1965-10-12 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:87478137;

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