• Breadcrumbs on April 29, 2012

  I love this book. My Dad bought it for me on returning from a trip to Germany. The book was recommended to him there as a wonderful source of recipes to replicate dishes he dined on during his trip. The Schnitzel recipes are outstanding, a la Holstein is a must...so delicious (photos here: http://chowhound.chow.com/topics/846254#7308912 ) I can't even count how many times I've made the red cabbage (pg 274) such a favourite! I'd highly recommend this book.

• robm on December 16, 2011

  It's great to have this book indexed at last! Oddly, there are relatively few books on German cooking available in English. That's surprising, especially in the U.S., where so much of our everyday "American" comfort food originates in the home cooking of German immigrants! Sheraton has done a great job of presenting classic German recipes. There's a lot of "gut essen" in this book!

Notes about Recipes in this book

• Goulash soup (Gulyassuppe)

  • mharriman on December 30, 2020

    This was disappointing. If the author’s intention was to replicate the Bavarian goulash soup I used to eat the five years I lived in Germany, there’s either a big mistake in the liquid measurement or she chose a goulash soup I never came across. The goulash soup I routinely ate while skiing or when out and about is based on Hungarian goulash soup that has a thick almost gravy-like stock, and it’s a small amount. The liquid is beef broth, not water. This soup calls for 1 1/2-2 quarts of water, an amount I blanched at when I added it but hoped would be soaked up by the beef and potatoes. That didn’t happen. This recipe also makes a red colored soup whereas the goulash soup I ate in Bavaria is very brown with a red tinge. This wasn’t actually a bad tasting soup. It’s just not authentic to anything I ever ate in Bavaria.

  • ShayLRoss on May 26, 2026

    I enjoyed this quite a bit! The results are a thick stew with a deep red color chock full of vegetables and beef. This would be good paired with a crusty bread or egg noodles.

• Swabian "pockets" (Schwäbische maultaschen)

  • twoyolks on November 06, 2017

    These are pretty tasty but are quite a bit of work. While the ingredients remind me of Italian ravioli, these taste much more German.

• Spätzle, Swabian

  • twoyolks on October 19, 2015

    These are basic spaetzle but they have good texture and flavor. Instead of cutting them with a knife, I put the dough through the food mill. I added a bit too much water so it was extra sticky.

• Cooked potato dumplings (Gerkochte kartoffelklössel)

  • twoyolks on December 27, 2016

    Good, if a bit bland, dumplings. They really need to be covered in gravy to have any flavor.

• Cottage cheese and noodles (Topfenhaluska)

  • IowanCorn on November 12, 2025

    Extremely tasty, and quickly made. Rather than layering in a serving bowl, since this was a come and get it dinner, I just mixed the dairy and bacon together with the noodles. A good recipe for a quick throw together.

• Haddock and potato pie, Hamburg style (Hambuger schellfischpudding mit kartoffeln)

  • mharriman on December 29, 2020

    For a recipe with basic ingredients, this entree is surprisingly delicious. My husband and I think the topping makes the dish. We liked it so much we’ll have it again with one change- I’ll slice the potatoes before boiling them, and make sure they’re tender before they go into the casserole. I didn’t do that and some of the sliced potatoes didn’t get completely baked through in the oven. I made half a recipe except for the haddock (used three six ounce fillets). Everything layered and fit nicely in my Emile Henry bread/meatloaf pan. On a side note,I lived in Bavaria and travelled throughout the country but I don’t recall ever seeing this dish on a restaurant menu there, so it was a new one to me.

• German hamburger (Deutsches beefsteak)

  • mharriman on December 27, 2020

    I’ve always wanted to try an authentic, original hamburger from Hamburg and getting this cookbook for Christmas gave me that opportunity. This is a find. The recipe (which includes butter, eggs, and flour- not in ingredient list) makes a juicy, flavorful hamburger patty. The sautéed onions and beef stock gravy toppings add to it. We had ketchup and mustard on the table but never felt the inkling to add it. Definitely takes ground beef meat to the next level. Will repeat.

  • IowanCorn on July 17, 2023

    Made the variation which was mashed potato instead of breadcrumbs or soaked bread. From how the recipe was written, I assumed it was its own recipe and did not follow the base recipe. Unfortunately, without the egg from the original, the patties were fragile and did not want to hold together. They were, however, extremely tasty!

• Roast pork (Schweinebraten)

  • twoyolks on December 27, 2016

    I really liked the caraway seeds on the outside of the pork. I did salt the pork several days in advance. It took much longer to cook the pork than the recipe specified. I ran out of time and had to pull the pork earlier than I wanted. The best pieces were the outside bits that got to 190 F. I'd definitely cook this for longer and possibly at a lower temperature. All the liquid evaporated and the vegetables burned so I made a gravy out of white pork stock that I had (which was also good).

  • IowanCorn on August 24, 2022

    A very good, very German pork roast! Since the note from earlier stated that it would take longer than the stated time in the recipe, I went ahead and cooked it in my slow cooker on low for 4 hours. I had half of the pork called for, 2 1/2 lbs. instead of the five lbs., so I only used 2 large onions instead of 4 and upped the carrots to 3 large instead of 2. Putting the vegetables in the bottom and balancing the roast covered in pepper and caraway on top, I was able to roast it to perfection. This is a repeater.

• Paprika pork stew (Schweinepfeffer)

  • IowanCorn on September 07, 2023

    This is a good tasting stew! I halved the amount of onions, since 4 large onions seemed to be a bit much. Instead I added a cup or so of red bell peppers, and then cooked it in a slow cooker. This is one of those stews that tastes even better the next day. You're going to need some good bread to sop up all the broth, because you don't want to waste it.

• Savoy cabbage with kohlrabi (Wirsing mit kohlrabi)

  • IowanCorn on June 23, 2023

    I made this with Kale and Kohlrabi leaves from my CSA bag, because I didn't know what else to make with them. Kohlrabi, being German, I thought would be a good match for German cooking. I didn't wait for the sauce to brown up, and stuck one of the garlic scapes chopped up in there, which gave it an extra bump in flavor. It was cooked greens, with a buttery sauce, so a dash of vinegar at the end helps immensely. Not an everyday dish for me, but I feel better for eating it.

• Cooked sauerkraut (Gekochtes sauerkraut)

  • twoyolks on December 27, 2016

    This went over well at our Christmas dinner. The sauerkraut tasted exactly like what I ate at German biergartens. I used the optional caraway which added a nice flavor to the sauerkraut. The apples added just enough sweetness.

• Cauliflower and ham pudding (Blumenkohl und schinkenpudding)

  • Bloominanglophile on May 09, 2014

    This wasn't horrible tasting--it was edible, but not worth repeating. I thought the sour cream sauce would sink into the cauliflower and ham layers, binding everything together into a yummy amalgam, but instead it just baked into a layer on top of them. Didn't turn out like I thought it might--a bit of a letdown.

• Caraway potatoes (Kümmelkartoffeln)

  • Bloominanglophile on September 14, 2013

    This is another delicious, quick side dish that is ideal for the weekday.

• Cold potato salad (Kalter kartoffelsalat)

  • twoyolks on December 27, 2016

    This didn't compare well to anything I ate in Germany.

• Bishop's bread (Bischofsbrot)

  • TrishaCP on February 22, 2020

    I haven’t previously made a bread like this, which omits a leavening agent and any other fat in favor of lots of eggs (six to be exact). It was ok, but not sure I would repeat it. With all of those eggs, it did rise (there was a lot of batter and it filled my standard loaf pan to the brim). As you might imagine, it also made for a very eggy tasting quickbread. The dough was dense and I needed to bake it for one hour and 35 minutes to cook the middle.

• Cinnamon stars (Zimtsterne)

  • twoyolks on December 14, 2016

    These cookies are both light and crunchy. The cinnamon flavor is strong but a little one-note. I had to use a lot more almond meal than called for to get them to not be sticky.

• Honey spice torte (Lebkuchentorte)

  • IowanCorn on December 31, 2023

    Very tasty, and perfect for eating with tea or coffee. The recipe makes a dense cake, more like pound cake than a modern sponge cake. I had a couple of weird holes in the body of the cake, but that was because I think I may have overmixed it. You definitely can taste the honey and the spices, neither overpowers the other.

• Spiced wine (Glühwein)

  • twoyolks on December 27, 2016

    Good, if simple mulled wine. It doesn't rally mull long enough to pick up a lot of flavors from the spices. I'd consider letting it mull for awhile to enhance the flavor.