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

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

Mimi Sheraton

Language: English

Pages: 523

ISBN: 0394401387

Format: PDF / Kindle (mobi) / ePub

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!













flummery desserts are, of course, used by German housewives when they are pressed for time. These German products are imported into this country and, I think, have a slight edge over our own in both flavor and texture. If you live near a German neighborhood and can get them, you might like to try them and decide for yourself. Sometimes it is difficult to tell an entree from a dessert in Germany without a program—which in itself says something interesting about that country’s eating habits and

a slightly thicker soup, use 1 additional tablespoon flour and one more egg yolk. Possible garnishes: sliced mushroom caps sautéed in butter, slivered salted almonds, Veal Meat Balls or cooked shrimp with asparagus. VARIATIONS 1. For Cream of Chicken Soup with Caraway, add 2 teaspoons caraway seeds to seasonings. 2. For Cream of Chicken and Spinach Soup, cook 1 pound of spinach* with a small piece of onion in salted water. Drain and purée through a sieve. Add to soup before adding egg yolks

exquisite cakes and pastries. The other area where the Germans display a real genius is in the realm of delicatessen, or Feinkost. Anyone who visits Dallmyer’s in Munich will be instantly reminded that “delicatessen” is a German word, a German idea and, in this shop, a German obsession. It is made up of room after room filled with rare coffees and teas, candies and wines, crackers, breads and cakes, meats and fish. There are live crayfish in marble fountains and, at last count, the delicatessen

large pot of boiling salted water. The dumpling should be well covered by water. Cover pot and cook about 30 minutes. Remove from water, open napkin and see if dumpling is cooked through. If not, tie it up again and continue cooking until it tests done. Unwrap dumpling and if finished, place on heated platter. Break into 6 portions with two forks; do not cut with a knife. Serve topped with hot melted butter and browned breadcrumbs, with any meat stew and its gravy. It is often served topped with

butter, margarine or lard 1 small onion, diced 1 tablespoon sweet paprika 2 or 3 tablespoons flour 1 #2 can whole tomatoes 1 cup hot water or beef stock 8 to 10 small white onions 4 carrots, scraped and sliced 1 pound potatoes, peeled and cubed 1 cup shelled green peas Sprinkle beef or veal cubes with salt and pepper. Heat fat in a 2-quart stew pot and brown seasoned meat in it. Add diced onion and continue cooking over low heat until onion is soft and golden. Add paprika and sauté

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