The German Cookbook by Alfons Schuhbeck
-
Herb, egg and cucumber dip (page 18)
from The German Cookbook The German Cookbook by Alfons Schuhbeck
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0714877328
- ISBN 13 9780714877327
- Published Sep 17 2018
- Format Hardcover
- Page Count 448
- Language English
- Countries Australia, Canada, United Kingdom, United States
- Publisher Phaidon Press
Publishers Text
The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine
Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences.
This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes.
These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes.
The German Cookbook is the latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines.
