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
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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.

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  • ISBN 10 0841603634
  • ISBN 13 9780841603639
  • Published Oct 01 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher H. F. Ullmann Publishing
  • Imprint H.F. Ullmann

Publishers Text

Food and culture are inexorably tied together. The Culinaria series reports on every aspect of a country's cuisine within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.

Features:

  • Learn about the history behind the dishes, their cultural significance, and how to prepare them
  • Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product
  • Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand

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