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 3833146680
  • ISBN 13 9783833146688
  • Published Mar 19 2007
  • Format Paperback
  • Page Count 460
  • Language English
  • Edition 2nd
  • Countries Germany
  • Publisher Konemann

Publishers Text

This is a great read and a unique culinary and photographic tour of Germany all in one: the Culinaria team has captured in words and images everything to do with eating and drinking throughout the course of an entire year. From matjes herrings served with green beans to a Rhineland-style sauerbraten (literally, "sour roast") or maultaschen, the Swabian answer to ravioli: in its 460 pages, "Culinaria Germany" presents all of the most popular recipes gleaned from every corner of the country. Detailed and thoroughly illustrated reports show the food in the making, inviting readers to cook their way through each of Germany's sixteen states. The book also provides in-depth background information on traditional specialties, their ingredients and preparation, organized according to regions. This volume opens up a whole world of cooking that is sure to enrich your own cooking repertoire.

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