Culinaria Germany: A Celebration of Food and Tradition by Christine Metzger

  • Thuringian pig meat stew (Thüringer topfbraten)

    from Culinaria Germany Culinaria Germany by Christine Metzger

    • Categories: Stews & one-pot meals; Main course; German
    • Ingredients: pig kidneys; pig head; pig tongue; pig hearts; onions; bay leaves; whole cloves; parsley; black peppercorns; wine vinegar; honey cake; white pepper; plum purée
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Notes about this book

  • RobertaMuir on August 06, 2011

    Also Food of Germany ISBN 9783833160745 - published by 7Hill (Tandem Verlag GmbH) - needs to be linked

Notes about Recipes in this book

  • Green bean soup (Schnippelbohnesupp)

    • Brikl on April 01, 2017

      Page 284

  • Yeasted knöpfle with sour beans (Hefeknöpfle mit sauren bohnen)

    • Brikl on April 01, 2017

      Page 330

  • Baked apple and bread pudding (Ofenschlupfer)

    • wester on October 25, 2017

      My husband and children assured me this was delicious (I don't eat bread or sugar anymore so you'll have to take it from them). It also was very easy to make: basically, layer bread and apples in an oven dish, pour some milk & eggs over, and bake. A great way to use leftover bread. I would have liked a bit more detail in the recipe though. Does the sugar you sprinkle on the layers count towards the total of sugar in the recipe? I decided it was extra. For how long should it bake? Half an hour did it. Also, the photo suggested the egg whites should be whipped to make a merengue-like topping. I didn't, and everybody was very happy about the brown crispy bread on top. ETA: Also great with banana instead of apple & raisins.

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  • ISBN 10 3848008211
  • ISBN 13 9783848008216
  • Published May 28 2015
  • Format Hardcover
  • Page Count 380
  • Language English
  • Countries Germany
  • Publisher H. F. Ullmann Publishing
  • Imprint Ullmann Publishing

Publishers Text

Culinaria Germany invites the reader to venture a look into German cooking pots. Whether freshly caught Matjes from the North, Rheinischer Sauerbraten, or original Swabian Maultaschen, this book's authentic recipes, covering the full range of regional and national specialties, and its wealth of background information, can stir the heart of even the most culinary-spoiled reader. Take a look at just how hearty, sophisticated, or sweet German cuisine can be.

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