The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

Search this book for Recipes »

Notes about this book

  • Breadcrumbs on April 29, 2012

    I love this book. My Dad bought it for me on returning from a trip to Germany. The book was recommended to him there as a wonderful source of recipes to replicate dishes he dined on during his trip. The Schnitzel recipes are outstanding, a la Holstein is a delicious (photos here: ) I can't even count how many times I've made the red cabbage (pg 274) such a favourite! I'd highly recommend this book.

  • robm on December 16, 2011

    It's great to have this book indexed at last! Oddly, there are relatively few books on German cooking available in English. That's surprising, especially in the U.S., where so much of our everyday "American" comfort food originates in the home cooking of German immigrants! Sheraton has done a great job of presenting classic German recipes. There's a lot of "gut essen" in this book!

Notes about Recipes in this book

  • Bishop's bread (Bischofsbrot)

    • TrishaCP on February 22, 2020

      I haven’t previously made a bread like this, which omits a leavening agent and any other fat in favor of lots of eggs (six to be exact). It was ok, but not sure I would repeat it. With all of those eggs, it did rise (there was a lot of batter and it filled my standard loaf pan to the brim). As you might imagine, it also made for a very eggy tasting quickbread. The dough was dense and I needed to bake it for one hour and 35 minutes to cook the middle.

  • Cinnamon stars (Zimtsterne)

    • twoyolks on December 14, 2016

      These cookies are both light and crunchy. The cinnamon flavor is strong but a little one-note. I had to use a lot more almond meal than called for to get them to not be sticky.

  • Spiced wine (Glühwein)

    • twoyolks on December 27, 2016

      Good, if simple mulled wine. It doesn't rally mull long enough to pick up a lot of flavors from the spices. I'd consider letting it mull for awhile to enhance the flavor.

  • Cooked sauerkraut (Gekochtes sauerkraut)

    • twoyolks on December 27, 2016

      This went over well at our Christmas dinner. The sauerkraut tasted exactly like what I ate at German biergartens. I used the optional caraway which added a nice flavor to the sauerkraut. The apples added just enough sweetness.

  • Cold potato salad (Kalter kartoffelsalat)

    • twoyolks on December 27, 2016

      This didn't compare well to anything I ate in Germany.

  • Swabian "pockets" (Schwäbische maultaschen)

    • twoyolks on November 06, 2017

      These are pretty tasty but are quite a bit of work. While the ingredients remind me of Italian ravioli, these taste much more German.

  • Spätzle, Swabian

    • twoyolks on October 19, 2015

      These are basic spaetzle but they have good texture and flavor. Instead of cutting them with a knife, I put the dough through the food mill. I added a bit too much water so it was extra sticky.

  • Cooked potato dumplings (Gerkochte kartoffelklössel)

    • twoyolks on December 27, 2016

      Good, if a bit bland, dumplings. They really need to be covered in gravy to have any flavor.

  • Roast pork (Schweinebraten)

    • twoyolks on December 27, 2016

      I really liked the caraway seeds on the outside of the pork. I did salt the pork several days in advance. It took much longer to cook the pork than the recipe specified. I ran out of time and had to pull the pork earlier than I wanted. The best pieces were the outside bits that got to 190 F. I'd definitely cook this for longer and possibly at a lower temperature. All the liquid evaporated and the vegetables burned so I made a gravy out of white pork stock that I had (which was also good).

  • Caraway potatoes (Kümmelkartoffeln)

    • Bloominanglophile on September 14, 2013

      This is another delicious, quick side dish that is ideal for the weekday.

  • Cauliflower and ham pudding (Blumenkohl und schinkenpudding)

    • Bloominanglophile on May 09, 2014

      This wasn't horrible tasting--it was edible, but not worth repeating. I thought the sour cream sauce would sink into the cauliflower and ham layers, binding everything together into a yummy amalgam, but instead it just baked into a layer on top of them. Didn't turn out like I thought it might--a bit of a letdown.

  • Goulash soup (Gulyassuppe)

    • mharriman on December 30, 2020

      This was disappointing. If the author’s intention was to replicate the Bavarian goulash soup I used to eat the five years I lived in Germany, there’s either a big mistake in the liquid measurement or she chose a goulash soup I never came across. The goulash soup I routinely ate while skiing or when out and about is based on Hungarian goulash soup that has a thick almost gravy-like stock, and it’s a small amount. The liquid is beef broth, not water. This soup calls for 1 1/2-2 quarts of water, an amount I blanched at when I added it but hoped would be soaked up by the beef and potatoes. That didn’t happen. This recipe also makes a red colored soup whereas the goulash soup I ate in Bavaria is very brown with a red tinge. This wasn’t actually a bad tasting soup. It’s just not authentic to anything I ever ate in Bavaria.

  • Haddock and potato pie, Hamburg style (Hambuger schellfischpudding mit kartoffeln)

    • mharriman on December 29, 2020

      For a recipe with basic ingredients, this entree is surprisingly delicious. My husband and I think the topping makes the dish. We liked it so much we’ll have it again with one change- I’ll slice the potatoes before boiling them, and make sure they’re tender before they go into the casserole. I didn’t do that and some of the sliced potatoes didn’t get completely baked through in the oven. I made half a recipe except for the haddock (used three six ounce fillets). Everything layered and fit nicely in my Emile Henry bread/meatloaf pan. On a side note,I lived in Bavaria and travelled throughout the country but I don’t recall ever seeing this dish on a restaurant menu there, so it was a new one to me.

  • German hamburger (Deutsches beefsteak)

    • mharriman on December 27, 2020

      I’ve always wanted to try an authentic, original hamburger from Hamburg and getting this cookbook for Christmas gave me that opportunity. This is a find. The recipe (which includes butter, eggs, and flour- not in ingredient list) makes a juicy, flavorful hamburger patty. The sautéed onions and beef stock gravy toppings add to it. We had ketchup and mustard on the table but never felt the inkling to add it. Definitely takes ground beef meat to the next level. Will repeat.

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 0394401387
  • ISBN 13 9780394401386
  • Linked ISBNs
  • Published Dec 12 1965
  • Format Hardcover
  • Page Count 523
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

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!

Other cookbooks by this author