Contemporary German cooking couples hearty regional traditions with the
subtle, light, and more sophisticated tastes of the modern palate. Jean
Anderson and Hedy Wrz lead readers from the back roads of Bavaria to the
vineyards on the Moselle, from a quaint subterranean tavern in Luumlbeck
to the three-star restaurants of Munich, opening kitchen doors and
kettle lids to reveal modern Germany's gastronomic triumphs.
With explanations of ingredients, clear instructions, and evocative
introductions to the recipes, the cooking of today's Germany is
illuminated for American cooks. All the traditional dishes are here,
many in their original robust versions and others cleverly lightened by
Germany's new generation of chefs and home cooks. Potato salad, barely
glossed with dressing, then greened with fresh chevil; sauerkraut teamed
with cod; and pumpernickel reduced to crumbs and folded into an airy
Bavarian cream are just a few of the creative new German dishes that
nevertheless bow to tradition. A chapter on wine and beer by Lamart
Elmore, former executive director of the German Wine Information Bureau,
completes the picture of Germany's total gastronomic experience.
Germany today is a land of contradictions, a land where meandering
rivers run alongside autobahns, where castles and cuckoo clocks coexist
easily with high tech, high fashion, and haute cuisine. German food
reflects this rich tapestry, and in "The New German Cookbook", Jean
Anderson and Hedy Wuumlrz import and interpret the traditional and the
subtle, flavorful, and sophisticated dishes of modern Germany for
American cooks.
