Culinaria Germany 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
    show

  • Show all Recipes...

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.

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 3895089060
  • ISBN 13 9783895089060
  • Linked ISBNs
  • Published Nov 01 2006
  • Format Hardcover
  • Page Count 460
  • Language English
  • Countries Germany
  • Publisher H. F. Ullmann Publishing
  • Imprint Ullmann Publishing

Publishers Text

The Culinaria team has spent an entire year discovering and absorbing all manner of facts and ideas to do with food and drink in Germany. In 16 chapters the reader can discover specialties of each federal state from simple and hearty sausage, sauerkraut and beer to stuffed Christmas goose and Mosel wine. Together, experienced reporters and photographers have researched and recorded their material in every region of the country, tracing the route from field to package or to plate. They have discovered answers to questions that have long been a mystery.


What significance did salt and pepper have before they became an everyday item on the table? Why were cows driven up to mountain pastures? What is contained inside a working man's lunch pail called a Henkelmann? What thoughts came to the poets as they quaffed their wine?


This book provides a history of industrial food production and a host of recipes for readers to cook their way through all the regions of the land. Cooking methods are illustrated and explained using detailed sequences of photographs, making it easy to follow recipes. Culinaria Germany contains over 1,500 gorgeous and instructive color photos, maps and illustrations. Between its covers the reader will find all the secrets normally hidden beneath the lids of the nation's cooking pots.

Other cookbooks by this author