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, by Mimi Sheraton
Free Download , by Mimi Sheraton
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Product details
File Size: 4778 KB
Print Length: 558 pages
Page Numbers Source ISBN: 0394401387
Publisher: Random House (April 22, 2010)
Publication Date: May 5, 2010
Language: English
ISBN-10: 030775457X
ISBN-13: 978-0307754578
ASIN: B000SEJCVG
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Amazon Best Sellers Rank:
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There IS a lot to like about "The German Cookbook," (hard-cover, 1965 edition). For example--Sheraton has the eye of a travel writer as well as a cookbook writer/compiler, and she excels in describing the many regions of Germany, honoring the characteristic foods of each--she presents 16 topics in separate chapters, such as appetizers, soups, soup garnishes and dumplings, egg dishes and cheese, fish, meat, game and game birds, sausages (perhaps the most informative, exciting chapter), potato, noodle, and rice dishes, and prosit!--the recipes while assuming a medium level of skills are easy to follow--and I liked, personally, that this was all text and no pictures, in the style of Irma Rombauer's glorious "The Joy of Cooking."--this used, older edition was wonderfully inexpensive, less than $1BUT--in no way can this be called a "comprehensive guide to mastering authentic German cooking." For one horrifying example, there is NOTHING on bread. Sheraton broke my heart when she indicates that bread is so central to German food, it needs a book of its own and she isn't going to offer any recipes (p. 411)--nor is it "comprehensive" even for 1965, barely touching, for instance, on the glorious varieties of red cabbage preparations and sauerkraut recipes and with only three recipes for noodles, one of which is for spaghetti--how "authentic" is Sheraton? Laudably, she tells us for a year, she ate at many German restaurants in the U.S., and got their recipes. Then she visited Germany and ate at a lot of German restaurants and got their recipes. She states that she tried them in her kitchen which if done completely would have included some heroic efforts such as the calf head preparation.--not for beginners but for cooks who know their way around the kitchen's variety of preparation methods, have a good hand for sauces, and can address foods in their natural states---or as Sheraton indicates, are near to good delicatessens, butchers, fish-mongers, confectioners & bakersOverall, "The German Cookbook" may be primarily of historical interest although in chapters such as "Sausage" Sheraton's among the best of the wurste. . Perhaps more recent editions are better. In the meantime, readers seeking a more comprehensive and current German cookbook will find several available, all of which (so far as I know) include some breads.
My husband's parents emigrated to the US from Germany in the 1950's and my mother-in-law is a great cook. My husband also lived in Switzerland for two years. I gave him this book as a gift several years ago and it's his go-to source when he wants to make authentic German food.
Great cookbook. Wide selection of regional recipes. This is a classic cookbook which is highly rated by purchasers. I am among that group and can only recommend the book. This particular book was a gift for a colleague who retired. He is a "foodie" and raved when he received the book.He tried several recipes and his feedback was great.I live in Germany and my spouse is German. We cooked a cross section of recipes and are well satisfied with the results. Easy instructions and tasty results.
One of the best German cookbooks on the market. I have owned this same book for many years, and purchased this particular copy as a gift for my mother, who though she no longer cooks, loves to read cookbooks and "re-live" the memories of great food she used to make. It may sound silly, but it makes her happy! And, the recipes are excellent and authentic! All of my fellow German-American friends have a copy of this cookbook, only with an older print date. :) If you love German food, this is the cookbook to have!
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.
A great collection of German recipes from Vorspeisen und Zwischengerichte (appetizers and light snacks) to Backwerk (baking) with every kind of main course you can think of in between. The author is Mimi Sheraton, the legendary food writer and editor, who -- to my surprise -- seems to love and certainly is extremely knowledgeable about German food. Sheraton covers regional cooking and offers hundreds of recipes. I plan to make many, many, of them. I am not an expert on German cooking (that's why I bought the book!), but I am impressed by it. And a very definite hat-tip to Bookcellartn, which supplied the used book. They called the condition good, and I think it was great -- no notes, tears, or other signs of use. Kind of looks like it might have been an overstock that was held onto. In any event, good book, good seller.
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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