The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

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  • Chicken giblet and barley soup (Graupensuppe mix hühnerklein)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Soups; German
    • Ingredients: chicken wings; chicken necks; chicken backs; chicken hearts; chicken gizzards; carrots; celery; parsnips; onions; whole cloves; dried mushrooms; pearl barley; parsley
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  • Lentil soup (Linensuppe)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Soups; German
    • Ingredients: lentils; slab bacon; leeks; carrots; parsnips; celery; bacon fat; onions; frankfurters sausage
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  • Hot beer soup (Heisse biersuppe)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Soups; German; Vegetarian
    • Ingredients: beer; egg yolks; sour cream; ground cinnamon
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  • Vegetable-beef soup with tiny dumplings (Gaisburger marsch)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Soups; German
    • Ingredients: beef chuck; beef marrow bones; onions; whole cloves; bay leaves; celery root; carrots; parsnips; leeks; potatoes; parsley; all-purpose flour; nutmeg; eggs; milk
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  • Potato soup with cucumber (Feine kartoffelsuppe mit gurken)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Soups; German; Vegetarian
    • Ingredients: cucumbers; potatoes; heavy cream; milk; dill
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  • Cream of cauliflower soup (Blumenkohlsuppe)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Soups; German
    • Ingredients: cauliflower; chicken stock; milk; white pepper; nutmeg; egg yolks
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  • Fillet of walleyed pike with mustard butter (Zander schnitte mit senfbutter)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: potatoes; walleyed pike; butter; onions; Dusseldorf mustard
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  • Walleyed pike baked in white wine (Zander im ofen gebacken mit weisswein)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: butter; walleye; potatoes; bacon; white pepper; allspice berries; whole cloves; black peppercorns; bay leaves; Moselle wine
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  • Rollmops (Rollmöpse)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: salt herring; apple cider vinegar; juniper berries; allspice berries; whole cloves; black peppercorns; bay leaves; Dusseldorf mustard; capers; onions; dill pickles; parsley
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  • Halibut under a mountain of cream (Heilbutt unterm sahneberg)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: dry white wine; onions; parsley; bay leaves; black peppercorns; bacon; halibut; paprika; heavy cream; Parmesan cheese
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  • "Fish for a hangover" with tomato sauce and pickles (Katerfisch)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: gray sole; onions; tomato purée; horseradish; dill pickles
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  • Beef short ribs with spiced lemon-and-caper sauce (Westfälischer pfefferpotthast)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: beef short ribs; lard; onions; bay leaves; ground cloves; rye bread; capers; lemons
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  • Braised stuffed beef rolls (Rouladen)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: beef top round; Dusseldorf mustard; bacon; dill pickles; lard; celery; leeks; parsnips; parsley
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  • Poached meatballs in lemon-and-caper sauce (Königsberger klopse)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Stews & one-pot meals; Main course; German
    • Ingredients: onions; bread; heavy cream; ground beef; ground pork; ground veal; anchovies; parsley; lemons; bay leaves; capers; eggs; sour cream
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  • Boiled beef with chive sauce (Rindfleisch mit schnittlauchsosse)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: beef chuck; carrots; celery; leeks; onions; parsley; black peppercorns; light cream; chives; nutmeg
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  • Marinated pot roast in sweet-and-sour sauce (Sauerbraten)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

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  • Beefsteak tartar (Beefsteak tartar)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: beef tenderloin; egg yolks; capers; parsley; anchovies; dark bread
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  • Beef in spiced sour-cream sauce (Würzfleisch)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Stews & one-pot meals; Main course; German
    • Ingredients: beef top round; lard; onions; paprika; black peppercorns; allspice berries; bay leaves; whole cloves; sour cream; Madeira wine
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  • Veal shanks in pickle sauce (Kalbshaxe mit gewürzgurkensosse)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Stews & one-pot meals; Main course; German
    • Ingredients: veal shanks; onions; carrots; leeks; parsley; apple cider vinegar; whole cloves; bay leaves; black peppercorns; dill pickles
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  • Veal tongue, sweetbreads and mushrooms in white wine sauce (Ragoût fin)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Stews & one-pot meals; Main course; German
    • Ingredients: veal tongue; onions; leeks; celery; parsnips; parsley; black peppercorns; allspice berries; whole cloves; veal sweetbreads; white vinegar; mushrooms; chicken stock; dry white wine; egg yolks; white pepper; capers; breadcrumbs; Parmesan cheese
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  • Braised stuffed veal roll (Kalbsrolle)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: veal bones; onions; celery; black peppercorns; bay leaves; bread; ground beef; sausage meat; nutmeg; parsley; breast of veal; lard
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  • Veal roast stuffed with kidney (Kalbsnierenbraten)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: thyme; veal loin; lard; onions; carrots; celery; beef stock
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  • Lamb chops in onion sauce (Hammel koteletten mit zweibelsosse)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: lamb chops; lard; onions; heavy cream; nutmeg; smoked ham
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  • Braised lamb shoulder with mustard and red wine sauce (Piquante hammelschulter)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: lamb shoulder; Dusseldorf mustard; paprika; lamb bones; onions; carrots; parsley; bay leaves; celery; lard; dry red wine
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  • Pork chops in aspic (Sülzkotelett)

    from The Cooking of Germany (Foods of the World) The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books

    • Categories: Main course; German
    • Ingredients: pork loin; dry white wine; onions; whole cloves; carrots; celery; parsley; bay leaves; gelatin; egg whites
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Notes about this book

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Notes about Recipes in this book

  • Beef in spiced sour-cream sauce (Würzfleisch)

    • twoyolks on January 01, 2021

      This was pretty good. The sauce has a flavor that I can only describe as unusual but not in a bad way.

  • Bratwurst in sweet-sour sauce (Süss-saure bratwurst)

    • Bloominanglophile on December 13, 2020

      It was about time that I tried a recipe out of the Time-Life Foods of the World books that I inherited from my mom. This recipe looked like an easy way to zhuzh up some bratwurst for dinner. I was hesitant to try the recipe, as I didn't know how the sweet-sour flavor would be received by my husband. He enjoyed it, but that was because the sauce was really mild. I think I will play around with the sauce (or find another recipe), as I would like bolder flavor (maybe subbing in brown sugar for the white and vinegar instead of lemon juice). I served this with roasted fingerling potatoes and brussel sprouts. I could see doubling the sauce and serving this over egg noodles or spatzle.

    • Lindalib on November 08, 2012

      This recipe has a very good and unique flavor. Prep was quick and easy. Used lime juice instead of lemon juice. Definitely a do-again receipe. This dish came out very brown. Adding a green garnish would give it a better appearance. Made recipie again. This time used lemon juice. Also, didn't cook the flour in butter quite as long. Therefore, the dish was not quite as brown. The lemon flavor was very good. Makes enough for 2 people. Definetely need a side dish.

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  • ISBN 10 0809400375
  • ISBN 13 9780809400379
  • Linked ISBNs
  • Published Oct 01 1969
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

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