The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

by Jean Anderson and Hedy Wurz

Book Overview

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Lübeck 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 German'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 Würz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

• Format: Hardcover
• Language: English
• ISBN: 0060162023
• ISBN13: 9780060162023
• Release Date: October 1993
• Publisher: William Morrow & Company
• Length: 416 Pages
• Weight: 1.92 lbs.
• Dimensions: 1.3" x 8.0" x 9.2"

Customer Reviews

German Food

This is the best German cookbook ever! Easy to read, recipes are very easy to follow - if only the chef came with it, it would be perfect!

I am a fan of this cookbook.

I have borrowed this cookbook from my local library several times and finally decided to break down and buy it. I have traveled to Germany on a couple of different occasions and truly enjoy their culture and cuisine. A couple of favorite recipes in this book are the pancake soup and a recipe for marzipan ice cream that doesn't require an ice cream maker. Fantastic!

I cook from this book all the time

I live in Germany and experience true "German" cooking. In comparing this book to several other German cookbooks I own, this one is by far the best (and easiest). I am truly impressed.

Different from most German Cookbooks

Light, contemporary revisions of many (almost 230 recipes included) German traditional recipes are here.My favorites include an unbelievably great "BlackForest Trout Soup"; "Rhineland-Style Sauerbraten with Raisin Gravy" "Schnitzel Pot" and the humorous "Rat Tails" or "Green Beans, Pears and Bacon."For dessert, try the german "quark" which is like ricotta cheese, and can be substituted for easily with products available in most locals.This is welldone work, but lacks any photos, which would add greatly to the motivation to try more recipes, and also provide serving suggestions.All in all, though a great one to try, given it modifys the traditional heavy rather bland style that permeates so much of what most know as German cooking. This is light, contemporary and easy to secure ingredients and techniques cookbook.