Black Forest Cuisine: The Classic Blending of European Flavors by Walter Staib and Jennifer McGlinn Lindner

  • Russian eggs (Rußiche eier) (page 24)

    from Black Forest Cuisine: The Classic Blending of European Flavors Black Forest Cuisine by Walter Staib and Jennifer McGlinn Lindner

    • Categories: Egg dishes; Salads; Appetizers / starters; Small plates - tapas, meze; German
    • Ingredients: mayonnaise; ground mustard; Worcestershire sauce; white pepper; ground cayenne pepper; carrots; celery root; potatoes; peas; Bibb lettuce; hard-cooked eggs; salmon caviar; parsley
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Notes about this book

Notes about Recipes in this book

  • Waldorf salad (Salat Waldorf)

    • mjes on October 05, 2021

      I grew up on a German farmhouse version of a Waldorf salad and it was a favorite. Using celery root instead of celery, and adding Worcestershire sauce and curry powder make a very nice, upscale version of the salad. I might use this for a dinner party/family dinner but when cooking for myself, I'll stick to the simpler version.

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  • ISBN 10 0762421355
  • ISBN 13 9780762421350
  • Published Oct 24 2006
  • Format Hardcover
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Running Press

Publishers Text

If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you! Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs--from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: Hungarian Goulasch Spätzle & Potato Stew Bienenstich Sauerbraten. More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.

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