German Cooking Today - The Original by Dr. August Oetker

This book has not been indexed yet...

Notes about this book

  • Rinshin on September 29, 2017

    Red Cabbage, page 120. For Oktoberfest meal. Loved the addition of whole cinnamon stick. Used no-seed red raspberry jelly instead of red current jelly and used half apples and nashi (pear apples) instead of all apples. Doubled the braising time from 1 hour to 2 hours. Tastes excellent.

  • Rinshin on February 06, 2015

    Tomato Soup, page 18 - very good tomato soup perfect for winter months using good canned tomatoes instead of fresh. I did not puree, push it through a sieve and instead used immersion blender only. Using your own stock makes this special.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 3767009331
  • ISBN 13 9783767009332
  • Published May 20 2010
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries Germany
  • Publisher Ceres-Verlag Oetker

Publishers Text

Here are the 300 best and most loved recipes from German kitchens. This new English edition contains traditional dishes like Grandma made and innovative adaptations from international cuisine. The recipes are accompanied by many descriptive and step-to-step photographs, as well as containing tips for presentation, storage and health. Simple to follow and highly professional, the book has been newly revised in every detail. And of course: Every recipe in 'German Cooking Today' has been tested in the famous Dr. Oetker test kitchen. This will ensure success for the inexperienced cook and praise for the ambitious, whether you choose a recipe for everyday cooking or as a treat for special occasions.

Other cookbooks by this author