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

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Notes about Recipes in this book

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

    • 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.

    • 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.

  • 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.

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  • ISBN 10 0809400642
  • ISBN 13 9780809400645
  • Published Dec 01 1969
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Silver Burdett Press

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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