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!
