Culinaria Germany (Culinaria)

Customer Reviews:

This super book will be reprinted........2006-03-20

I took Junia suggestion (see this review dated 12/20/05) and wrote the publisher requesting that they consider reprinting this book. Today I received a reply from Meike Knütel stating that they are going to reprint Culinaria Germany in fall this year. So all you "cabbage lovers" get ready to place your order as soon as it comes out. And I'll be one of them!!!

Masterful!.......2005-12-26

Finally a cookbook that presents the true nature of pure German cooking without diluting it by pandering to foreign tastes. Culinaria Germany is so superior that you might as well burn all your other German cookbooks.

I wrote the publisher to see if there will be a new printing.......2005-12-21

I wrote the publisher koenemann in Germany to ask since it is out of print whether they planned a new printing. They said no. I wrote again and asked if they were aware that there are MANY of us in the US looking for this book and the only used copy available is over $200 and that I was sure it would do very well if reprinted. It sounded like they may reconsider.

If you want to encourage them to issue a new printing write to
m.knuetel@koenemann.com and tell them about your interest in seeing it republished.

Where can you get this at?.......2005-12-16

I have been loooking for about a year now for this book. Does anyone know where you can get this book? I have seen it on ebay a while back but is impossible to find.

yes, we are cabbage eaters...........2003-10-21

...but so much more, too! This is the first comprehensive cookbook about my native Germany that I am completely happy and impressed with. The culinaria country series is very good in general, and one of the great things about this series is the enormous attention to detail that is paid to the research, the photography, presentation and the recipes. The book very gratifyingly captures the many different local flavors and traditions that make up German cooking and let you understand that it is a very variagated culinary landscape. Another thing that I greatly enjoy in all the Culinaria series books is the great attention that is paid to local produce and spices and well as local traditional cooking techniques

How To Pronounce French, German, and Italian Wine Names (Let's Learn!)

Average customer rating:

Makes me confident behind the podium
Presents a complete method of learning pronunciation

How To Pronounce French, German, and Italian Wine Names (Let's Learn!)
Diana Bellucci
Manufacturer: Publisher: Luminosa Publishing, Inc.
ProductGroup: Book
Binding: Paperback

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

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ASIN: 1932253335

Book Description

EDITORIAL REVIEWS BOOKLIST Many oenophiles find themselves stumped when it comes to proper pronunciation of names of even familiar wines. How to Pronounce French, German, and Italian Wine Names offers a simple approach to this problem. Bellucci's carefully crafted pronunciations are easy to follow, and only the strictest linguists will quibble with her results. Her phonetic approaches to French's accents and uniquely pronounced consonants give good approximations of the originals, and she has helpful suggestions for dealing with German's umlauts. Although not noted in the book's title, there are tables of Spanish and Portuguese wine words as well. The comprehensive lists of chateaus, personal names, and grape varieties make this a very helpful addition to any reference collection of books on wine. Mark Knoblauch Copyright © American Library Association. All rights reserved

PUBLIHSERS WEEKLY "You need this book because: Ordering wine should be as easy as drinking it, not an intimidating experience."

WINE SPECTATOR.COM "A new book may help...Its goal is not to teach you the languages comprehensively, but simply to make you more confident the next time you order wine at a restaurant or ask a retailer for a certain bottle." -Dana Nigro

AMERICAN REFERENCE BOOKS ANNUAL "Perfect for a waiter or sommelier needing a refresher course on pronunciations of wines, for an executive throwing a dinner party, or for those interested in knowing everything there is to know about wine...This book will be ideal in the libraries of the wine connoisseur, restaurateur, or world traveler." -Shannon Hysell

DRINKS, THE MAGAZINE OF FINE WINE, SPIRITS, AND LIVING "You say Abruzzo, she says [ah-b(l)roots-so]. Anyone who's ever struggled with foreign wine names should find welcome relief in Diana Bellucci's helpful new guide How To Pronounce French, German, and Italian Wine Names. Bellucci uses her own system of phonetics to demonstrate proper pronunciations of wine types and producers in not only the languages mentioned in the title, but also in Spanish, and Portuguese."

ORANGE COUNTY HOME MAGAZINE "It's impossible to be a true wine connoisseur without the ability to pronounce international wine names correctly. With Diana Bellucci's How To Pronounce French, German, and Italian Wine Names, even the most linguistically challenged person will be able to sound like a world traveler."

ARIZONA FOOD & LIFESTYLES MAGAZINE "Here's a book for the well spoken wine enthusiast (and those who wish they were). …purchase How To Pronounce French, German, and Italian Wine Names by Diana Bellucci….an incredible compendium of wine titles that helps anyone pronounce even the most complicated vintage…The gift of enunciation is a most unique and delightful gift. Bravo!" -Candy Lesher

KNIGHT RIDDER NEWSPAPERS "Feeling incorrect? This book tells how to pronounce more than 15,000 wine names Spatlese [shpayt-lay-za], a style of riesling." -Fred Tasker

STAR-LEDGER "At last! A wine book that anyone who ever has occasion to talk about wine can immediately put to good use. …people concerned about the correct pronunciation of foreign wine terms will find this an indispensable guide. Just about every wine book that comes out these days promises a fresh approach to the subject, but most are monotonously alike… Every once in a while, I come across a wine book that has something new to say, or at least a new way of saying it." -T.J. Foderaro

HOUSTON CHRONICLE "Even if you know wine, do these names flow as effortlessly off your tongue as a vintage port into a decanter? Ycoden-Daute-Isora, Sforzato, Auxerrois and (gulp) Königsschaffhauser Steingrüble? Finally, a guide for the linguistically challenged (which includes me)." -Michael Lonsford

MINNEAPOLIS STAR-TRIBUNE "If imported wines leave you tongue-tied, then you'll look forward to Diana Bellucci's book How To Pronounce French, German and Italian Wine Names. Before long, you'll be saying Chianti and Château d'Auguilhe with the best of them." -Nicole Hvidsten

AKRON BEACON JOURNAL "For the restaurant weary: How to Pronounce French, German and Italian Wine Names by Diana Bellucci will put anyone who dreads ordering a glass of wine on the road to confidence. This book is a veritable Hooked on Phonics for wine." -Tricia Colianne

SWIRL WINE NEWS "Your last high school French class was just a few (ahem) years ago; you never even took Italian or German. And yet, you wish to impeccably pronounce a wine's name (like Trockenbeerenauslese, perhaps) when you're ordering a bottle for your Valentine's dinner. What to do? Get yourself a copy of Diana Bellucci's How To Pronounce French, German, and Italian Wine Names." -Arlene Wszalek

COLORADO WINE NEWS "This book is a lifesaver. Its simple pronunciation rules and multitude of examples mean you can say wine names with confidence even if you don't speak French, German, Italian, Spanish or Portuguese. Now you need not fear ordering or discussing any wine your heart or palate fancies." -Harold J. Baer, Jr.

ITALIAN WINE MERCHANTS NEWSLETTER "It's fairly easy to stumble on the names of Italian wines and regions, especially after a few glasses. Here's a guide that will help you untie your tongue as you explore the world of wines. You won't learn the language, but you will be able to ask for the wine by name."

Customer Reviews:

Makes me confident behind the podium.......2006-11-10

It helped me to pronounce the French wine names like a Frenchmen & Spanish wine like a Spaniard and so on. I am no longer worried about someone in the audience trying to correct my pronunciations. Further it has very comprehensive coverage, I found almost all names that I wanted to pronounce in this book." It real is great value

Presents a complete method of learning pronunciation.......2004-04-04

Diana Belucci's newest reference title isn't just a another dictionary of pronunciation as might be anticipated: rather, How To Pronounce French, German And Italian Wine Names creates and presents a complete method of learning pronunciation to provide keys to the phonetic pronunciation of over 15,000 wine terms, regions, and grape varieties in five different languages. How To Pronounce French, German And Italian Wine Names could've appeared in our 'Literary' or 'Languages' section but deserves mention here for its in-depth interest to wine buffs.

Black Forest Cuisine: The Classic Blending of European Flavors

Average customer rating:

Love this book
Any cookbook collection strong in modern European innovations will welcome this.
Finally, MY regional cookbook. Excellent German Gasthaus fare
A superior book and must have for German Cuisine foodies!
Very disappointing

Black Forest Cuisine: The Classic Blending of European Flavors
Walter Staib
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

International | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 0762421355

Book Description

If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you!

Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs—from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: • Hungarian Goulasch
• Spätzle & Potato Stew
• Bienenstich
• Sauerbraten
More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.

Customer Reviews:

Love this book.......2007-07-20

It is an interesting read,most of the recipes are'nt too complex but to be honest,I take a recipe I read and kinda play with it so it's not an exact replica of what is written.The recipes do show influences from other countries,and I really like the way the little stories are written.This book is definately a favorite.

Any cookbook collection strong in modern European innovations will welcome this........2007-07-08

BLACK FOREST CUISINE: THE CLASSIC BLENDING OF EUROPEAN FLAVORS offers something different to cookbook fans: a focus on German regional traditions and customs, pairing full-page color photos with recipes. From Apple-Walnut Cakes to Meatballs in Caper Sauce, these are appealing, different dishes which blend especially well with the author's own familiarity of German regional cuisine. Any cookbook collection strong in modern European innovations will welcome this.

Finally, MY regional cookbook. Excellent German Gasthaus fare.......2007-06-19

`Black Forest Cuisine' by Philadelphia's City Tavern owner / chef, Walter Staib is a memoir / cookbook of that region in southwestern Germany of the same name, `Schwartzwald' in German. And, after reviewing cookbooks for regional cuisines from Transylvania to Timbuktu and everywhere in between, it is a great pleasure to finally get a book about the cuisine from one of my own ancestors' home regions, the other being not far away in eastern Austria / Western Hungary.

One of the things which make the Black Forest cuisine so interesting is that as suggested by the subtitle, `The Classic Blending of European Flavors', this region sits at the intersection of four different culinary influences. To the west is Alsace-Lorraine and Provence, France. To the south is Switzerland and hints of Italian influences. To the east is Austria or, historically more important, the lands of the former Austro-Hungarian empire centered in Vienna. To the north is the rest of modern Germany.

Even if you don't have emotional connections to this region, this book is especially valuable in that to my knowledge, there are simply very few books dedicated to German cooking anyway. The only two I know which are worth consulting are by American culinary journalists, `The German Cookbook' by Mimi Sheraton and `The New German Cookbook' by Jean Anderson and Heidi Wurz, with a nod to the former. So, getting this stuff right from the German chef's mouth is a great benefit for all interested in various types of regional cuisines.

The thing which most distinguishes Black Forest cookery from all others is its use of cherries other fruits and schnapps, also known as `eau de vie', made from these same fruits. These are the essential ingredients to the famous Black Forest cake. Another hallmark ingredient is cabbage, most famously used in the making of sauerkraut. In fact, sauerkraut is such an important ingredient that I'm surprised chef Staib didn't include a recipe for making the stuff, especially since it was so commonly made at home.

This points out the fact that while there are a lot of home cooking recipes here, the emphasis is rather on restaurant or `Gasthaus' fare (Gasthaus being roughly similar to Italian Trattorias and French brassieres). But, this doesn't mean the recipes are overly complicated. Many are suprisingly simple. I was taken aback when I saw the ratatouille recipe, which was even easier than Patricia Wells' `quick and easy Provencal' recipe, and far easier than the classic technique, where each vegetable is cooked separately before joining them all together in the final dish. Many recipes are also rather fancy, with suggested (but not necessary) expensive ingredients such as caviar (on Russian eggs, of course).

I get literally misty-eyed when I look through all the German-named recipes I have known so well and for so long, learned on my grandmother's knee. Even the famous recipes I've never tasted such as Hasenpfeffer (braised rabbit legs) have a comfortable ring to them.

I almost forgot to mention that the book contains many excellent photographic tutorials on making some of the Black Forest dishes, such as the stuffed veal loin and the beef roulade. As someone who has struggled through roulades before, this is a great help. They are at least as good as what you will find in Jacques Pepin's better books.

If one were a serious culinary anthropologist, one could easily trace these recipes to their Pennsylvania Dutch descendants, as the Pennsylvania Dutch, or at least a sizable number of them (including my great....great grandparents were French Huguenots who emigrated to this region (and Switzerland) from Burgundy many, many years ago. With them, like my great...great grandparents, came the clockmaking skills so familiar in Switzerland today.

This rather richly appointed book is surprisingly no more costly than the usual celebrity chef fare. So, if you long for culinary traditions from the upper Rhine, with lots of cabbage and cherries and Riesling and pork and apples, this is definitely a book for you.

A superior book and must have for German Cuisine foodies! .......2007-04-05

I have been doing allot of german cooking lately and this book seemed be a new book that would be interesting. The book is beautifully designed, has great photography, great background info, plus personal anecdotes about his life, german culture and cuisine. This book has been helpful to show through pictures many of the recipes that I have attempted through steps with actual photographs; many books describe steps without them. I am a visual person so this is helpful and I am a beginning cook; so it makes it even easier. The directions I find are also superior; many cookbooks ingredients are less specific and not as clear. In particular, I have had a problem in the past with finding ingredients and he tells you specifically what to get and because he is living in america, the english is american based and not a UK english to german translation. Clear, informative, concise information; with tips to help you with preparation. Again, this helps me as I am learning and he actually tells you specific important details to help you successfully make a meal. Many questions I had that were not answered in other books; were actually answered in this one. The background info is very good with the history of: his family, his cooking experiences, germany, and culture. The book is broken down into different types of cooking: the home table, cafe bites, gasthaus (guest house) comfort food, fashionable hotel dining, and black forest celebrations. This is helpful as it can steer you in a direction based upon what or when you are serving a meal. So far I have made the: braised red cabbage, sauerbraten, dumplings, beef stroganoff and skewered pork with spicy cream sauce; all of which have turned out well.
I recommend this book for anyone interested in this type of cooking; it is intelligently and clearly written. The background information is superior which will help you in your cooking success and help you understand the influences behind this type of cuisine; with examples of culture, history, geography and personal anecdotes. The design and photography are beautiful and laid out in a logical way. The step by step information and photos help make preparation easier and increase you chances of success. I recommend this book! You will learn allot about german food and the black forrest region. Buy it and make some delicious and satisfying german food!

Very disappointing.......2007-03-24

Having been raised in Berlin, Germany, I feel qualified to critique this book. It features the classic titles but the ingredients and execution are not what I remenber. The Koenigsberger Klopse with 1 cup of cream and none of the traditional anchovies. Or the Goulash with 1 1/2 cups of tomato paste?!! If the intent was to to update the classics, it failed there as well. Try Wolfang Puck or Alfred Portale instead.

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

Average customer rating:

Meine Deutsche Küche
What a book...
all I expected
Decent Recipes, no pictures.
Two German Cookbooks Compared. This one wins!

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Mimi Sheraton
Manufacturer: Random House
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Authentic German Home Style Recipes
Norpro Stainless Steel Spaetzle Maker
Great German Recipes
German Home Cooking

ASIN: 0394401387
Release Date: 1965-10-12

Book Description

A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen.

Customer Reviews:

Meine Deutsche Küche.......2007-08-08

Having spent several years in Germany, I was anxious to try and replicate various dishes I had experienced in restaurants and gasthauses there. What I have produced from the recipes in this book have been excellent. They may vary slightly from restaurant faire which is subject to the individuality of the chef, but they all seem genuine and have been quite enjoyable. If I have any complaint at all, it's that not all of the ingredients specified in the recipes are readily available in my area (suburban Philadelphia). It would be helpful if the author provided acceptible substitutes for the more aesthetic ingredients.

What a book..........2006-09-21

I like this book. It has a lot in it. The recipes are a little on the long side. The food is good. Most of the ingredients are easy to find. I like to use it for holidays and special meals a lot. To me German foods says Christmas.

all I expected.......2006-08-21

Great cookbook, mostly using ingredients available here in the midwest. Brings back fond memories of Grandma's kitchen.

Decent Recipes, no pictures........2006-04-08

This book has a TON of recipes in it. Many of these recipes are for German fare that I have never tried. I've made serveral dishes from the book, and I have a few comments based on these experiences.
-Some of the ingredients are difficult to find in my neck of the woods (parsley root, celery root, juniper berries)
-Some of the dishes are a bit bland if you follow the recipe exactly as written. I've found that I need to season some of the dishes a little more strongly to make them taste like anything.
-There are NO PICTURES. I don't have any idea as to how most of these dishes are supposed to look.
-The book has a very good variety of recipes including casseroles, meat dishes, side dishes, and desserts.
-Most of the recipes are quite easy to follow, other than those that call for live fish. Those are tough to come by in Iowa unless you are a fisherman.
In short:
Pros:
-Very complete
-Great variety of recipes
-Recipes are a great starting point for experimentation
Cons:
-No pictures
-Some Ingredients difficult to find
-Some dishes a bit bland if made exactly as printed.

Two German Cookbooks Compared. This one wins!.......2005-02-11

`The German Cookbook' by Mimi Sheraton and `The New German Cookbook' by Jean Anderson and Hedy Wurz are both written by leading American culinary writers. Although their publication dates are separated by thirty years, Ms. Sheraton's earlier book has been brought up to date at almost exactly the same time the newer book was published by Ms. Anderson and her co-author.

The raw numbers put Ms. Anderson at about 390 pages of recipes for a list price of $30 and Ms. Sheraton at about 500 pages of recipes for a list price of $35. Ms. Anderson includes an excellent bibliography of both English and German sources, including a reference to Ms. Sheraton's book. Ms. Sheraton has no bibliography, but includes the excellent feature of an English and a German index. Ms. Anderson includes a very nice glossary of German culinary terms. Ms. Sheraton's list of terms is much shorter, at the end of a short chapter on cooking utensils, which looks almost identical to such a section you would find in a good book on French recipes. In fact, it has a lot of similarities to a much more complete section in Julia Child's landmark `Mastering the Art of French Cooking' which appeared just a few years before Ms. Sheraton's book. While my primary objective is to compare the two German books, I will say at this point that neither comes close to matching the quality of Ms. Child's classic.

Ms. Sheraton, with the longer book, is claiming to be a complete guide to mastering authentic German cooking while Ms. Anderson specifically aims her book at `new' German cooking and avoids any claim to being a survey of all German cuisine (Ms. Sheraton does say, here and there, that there are some typical recipes which are simply so starchy and plain that she thinks they will be of no interest to American cooks, so she leaves them out). A quick look at the first few chapters confirms this assessment. In appetizers, Ms. Sheraton has 18 recipes while Ms. Anderson has but 10. In the next chapter on soups, Ms. Sheraton has 38 recipes while Ms. Anderson has but 25. And, Ms. Sheraton follows her soup chapter with a chapter on soup garnishes.

Which of these two books one may wish to buy has a lot to do with what you want from a `German cookbook'. I happen to be from a German and Pennsylvania German background, so I am looking for a wide variety of recipes for classic German and Austrian dishes. For this, I certainly prefer Ms. Sheraton's more complete coverage. I think the most typical buyer may be interested in a few famous German / Austrian recipes such as Sauerbraten, Sauerkraut, Spatzle, Wiener Schnitzel, Sausage dishes, and Strudel (It is entirely coincidental that all of these dishes start with an `S'). A comparison of all these dishes in both books shows that in every case, not only does Ms. Sheraton have more recipes, her recipes are also more complete.

One place where this is most dramatic is in the recipes for strudel. Ms. Anderson gives but one recipe for strudel, calling it a `Bavarian Strudel', and accurately stating that it is less like the classic Austro-Hungarian dish than like a cobbler. And, rather than giving a homemade recipe for the dough, Ms. Anderson's recipe uses frozen filo dough. There is absolutely nothing wrong with this, as long as you are not buying her book to get a good classic strudel dough recipe. Ms. Sheraton does give us a full recipe for the classic Austrian strudel dough plus recipes for apple, cheese, cherry, plum, poppy seed, rhubarb, and Tyrolean strudel. Everything but cabbage strudel (however, there is a sauerkraut strudel recipe under sauerkraut recipes)! With sausage dishes, the picture is similar. Ms. Anderson has but three sausage dishes while Ms. Sheraton gives us ten.

Ms. Sheraton's recipes do tend to be just a bit more concise than those in Ms. Anderson's book. This is understandable since Ms. Sheraton says at the outset that her book assumes you know your way around the kitchen and know in practical terms, the difference between blanch and poach, for example. And yet, with very important recipes such as with sauerbraten and spatzle, two dishes which require considerably more than the average amount of technique, Ms. Sheraton's recipes are more descriptive than those from Ms. Anderson.

It is entirely appropriate that Ms. Anderson's co-author is a German travel writer, as one of the things in `The New German Cookbook' which is missing from `The German Cookbook' are sidebar stories describing the origins of most recipes.

The bottom line for all of this for Ms. Anderson's book is that it is very similar to a cookbook of recipes from a popular modern German restaurant. And, restaurant cookbooks are bought primarily to supply the reader with new ways of doing classic dishes and cute stories of how the executive chef came by the recipes. The main difference is that unlike recipes from great French and Italian restaurants, the recipes in Anderson's book are primarily simplified versions of the classics rather than fancy new twists.

Really want good recipes from the authentic, traditional German cuisine, get Ms. Sheraton's book. If you are so devoted to German recipes that Sheraton's book simply does not supply enough variety, get both books. Both books give good sketches of wine and beer production in Germany and there is little redundancy. Ms. Sheraton adds the extra touches of recipes for wine and beer based drinks and punches.

Ms. Sheraton's book is a reasonable addition for German cuisine to the great one volume treatments of ethnic cuisines done by Diane Kochilas on Greece, Diana Kennedy or Rick Bayless on Mexico, Penelope Casas on Spain, Barbara Tropp or Virginia Lee on China, Shizuo Tsuji on Japan, and Jean Anderson on Portugal!

Recommended as a standard on its subject.

A Traveller's Wine Guide to Germany (Traveller's Wine Guides)

Average customer rating:

ideally suited for the traveller

A Traveller's Wine Guide to Germany (Traveller's Wine Guides)
Kerry Brady Stewart
Manufacturer: Interlink Publishing Group
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

General | Travel | Subjects | Books
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ASIN: 1566562236

Customer Reviews:

ideally suited for the traveller.......2001-11-02

This book should not be relied upon for vintage information, top recommended producers, or matching various styles of wine with food. I think the author is assuming the reader is familiar with German wine, and knows what he or she likes, and writes to offer directions on how to find many estates (major and otherwise) in every wine-producing region of the country. There is detailed highway information too, along with addresses, telephone and fax numbers, hours of operation, and suggestions on whether or not knowledge of German is an issue. The photography is excellent, and every region, including Ahr and the Mittelrhein, gets comprehensive treatment, so that wherever one might be travelling to Germany, the author will give the most local data. It's quite a unique book and very enjoyable to read. Highly recommended.

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)

Average customer rating:

German cookbook
Good, basic, authentic recipes.
Showcases the breadth and diversity of German cooking

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
Nadia Hassani
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Germany's Regional Recipes
Great German Recipes
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Authentic German Home Style Recipes
German Home Cooking

ASIN: 0781810574

Book Description

Spoonfuls of Germany goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.

Customer Reviews:

German cookbook.......2007-06-08

The cookbook has most of the favorite German recipes, but misses many of the best. It is a good start.

Good, basic, authentic recipes........2005-12-02

I own just about every German cookbook I can get my hands on, including a couple of them written in German. Spoonfuls of Germany has become among my favorites.

First of all, the 170 recipes really do reflect the cuisine from all over the country. (In the U.S., most of our knowledge of German food is Bavarian; my theory is that it's because most American servicemen were stationed in the southeast.) The author breaks down her regions into northern lights; eastern roots; western crossroads; and southern peaks. This sometimes is a little confusing (where would you look for recipes from the Rhine?), and it means you have to look in four places if you're in search of, say, salads, but it works out okay.

What makes it all worthwhile is that these recipes are _good_. They're simple enough for you to make for a weeknight dinner, too. Plus, they're decidedly German: her recipe for Rote Grütze (red berry pudding) tasted exactly the way I remembered from my travels. These are all very comfortable on an American table, however; her beet salad with horseradish vinaigrette got rave reviews on my Thanksgiving table. No leftovers whatsoever.

While you'll find recipes for all the traditional heavy German dishes, such as saurbraten or stuffed potato dumplings, you'll also learn that a lot of German food is delicate -- you won't always need a nap after lunch. From shrimp soup with white asparagus to sauteed sole with remoulade, you'll find something delicious to try for dinner.

Great book. Recommended.

Showcases the breadth and diversity of German cooking .......2005-02-12

There is more to authentic German cuisine than sauerkraut and knackwust! Spoonfuls Of Germany: Culinary Delights Of The German Regions In 170 Recipes, showcases the breadth and diversity of German cooking from the shores of the North and Baltic Seas to the Alps. There are regional recipes for appetizers, main course, side dishes, desserts, sweets, and drinks. Encompassing a wide variety of vegetables, as well as showcasing savory dishes of meat, poultry, seafood, diary products, and more, the regional specialities combine under one cover to present the full spectrum of fine German dining. Of special note is the "Sources for German Mail-Order Food" and a bibliography for further study of authentic German cuisine. From Blueberry Soup with Caramelized Croutons; Bratwurst with Curry Ketchup; Pickled Pumpkin; and Potato Pancakes with Applesauce; to Chicken in Riesling with White Grapes; Pork Roast with Beer Glaze; German Ravioli with Meat or Spinach Filling; and Bavarian Cream with Raspberry Coulis, Spoonfuls Of Germany would make an impressive and welcome addition to any kitchen cookbook collection.

Average customer rating:

Not gold
An in-depth, comprehensive survey of industry trends and influences any serious wine drinker must have

Rheingold - The German Wine Renaissance
Owen Bird
Manufacturer: Arima Publishing
ProductGroup: Book
Binding: Paperback

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Similar Items:

Riesling Renaissance (Mitchell Beazley Drink)
The Gault Millau Guide to German Wines (Gault Millau Guides) Soft Cover
The Wines Of Germany (Classic Wine Library)
German Wine Guide
The New Spain: A Complete Guide to Contemporary Spanish Wine (New (Mitchell Beazley))

ASIN: 1845490797

Book Description

In this provocative new book,Owen Bird writes frankly and with authority on the German wine industry; how it got into trouble and how it can rescue itself. He gives considerable insight into the pre-eminence of Riesling as driving the future of the industry. An in-depth analysis of German wine laws, labelling,competition from the New World and the advent of "flying winemaking" are all presented from a winemaking point of view. The steps taken by the German Wine Institute and the Verband Deutscher Pradikatsweinguter (VDP) to renew the image of German wine are compared and contrasted. For the first time in English, the new "Great Growths" Classification system launched by the VDP is explained and the individual terroirs discussed making this an ideal reference book and providing a current overview of the German wine industry.

Customer Reviews:

Not gold.......2007-09-19

This is, as far as I can tell, the only English-language book currently available that deals exclusively with German wines (not counting the translated version of the Gault-Millau, which has little more than number ratings). Sadly, it's a pretty mediocre effort. Owen Bird is reasonably knowledgeable about German wine, but this book could have used a lot more editing. The writing is frequently rambling, jumping from one point to another, giving a seemingly random example, before returning to a point addressed earlier. There are frequent errors in German spelling and obvious oversights in the English editing. Also, the book lacks an index. Clearly an amateur effort.

As for the substance of the book, Bird deals primarily with how to revive German wine from an international marketing point of view. An important topic, but not necessarily the most relevant one for German wine. How about reviving QUALITY in, say, the Rheingau? Reading this book, I got the sense, again and again, that Owen misses the point or has none at all.

It's worth trying to find a used copy of Stephen Brook's Wines of Germany, which is far better written and much more comprehensive.

An in-depth, comprehensive survey of industry trends and influences any serious wine drinker must have.......2006-05-26

Any interested in the German wine industry's history and ups and downs must have RHEINGOLD; THE GERMAN WINE RENAISSANCE. Unlike most wine surveys of Germany, RHEINGOLD provides a strong historical focus with an in-depth analysis of German wine laws, labeling, competition, and changing image. From the wide-ranging influences of Asian cuisine and its influence on German wine production to the VDP's grouping of regional associations, RHEINGOLD is not your usual light review of grapes and wineries, but an in-depth, comprehensive survey of industry trends and influences any serious wine drinker must have.

Diane C. Donovan, Editor
California Bookwatch

Oktoberfest, Vienna, Marzen (Classic Beer Style Series)

Average customer rating:

Filled with ill-advised shortcuts, yeilding mediocre results
Oktovberfest, Vienna, Marzen
Not the best in the series...
Not nearly what I expected
Main emphasis is Vienna

Oktoberfest, Vienna, Marzen (Classic Beer Style Series)
George Fix
Manufacturer: Capital Press
ProductGroup: Book
Binding: Paperback

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Continental Pilsener (Classic Beer Style)
Stout (Classic Beer Style Series, 10)
Bavarian Lager: Beerhall Helles History, Brewing Techniques, Recipes (Classic Beer Style Series, 17.)
German Wheat Beer (Classic Beer Style Series)
Bock (Classic Beer Style Series ; 9)

ASIN: 0937381276

Book Description

George and Laurie Fix have written this well-researched profile of an enjoyable beer style to both drink and brew.

Customer Reviews:

Filled with ill-advised shortcuts, yeilding mediocre results.......2007-08-19

My chief complaint about this book is that it was written by George Fix, rather than Darryl Richman. Unlike this book, Richman's book on Bock is a gem. This book however (written about a closely related style), is a disappointment by comparison.

The author built his recipes around Belgian pale and pilsner malts (wrong country, wrong lovibond, wrong flavor), and achieved the requisite color in his recipes with the addition of varying amounts of crystal malt. In other words, he cheated in his recipes by using color malts in order to take advantage of simple infusion mashing. That is *NOT*, the way to make authentic tasting Oktoberfest !

The CORRECT way is brewing with real German vienna & munich malts (correct country, lovibond and flavor), and the correct technique (labor, energy, and time intensive triple decoction mashing, and subsequent long wort boils that generate the distinctive melanoid and caramelization flavors).

Fix also recommends using the wrong yeast strains.

This book is basically a bunch of ill-advised shortcuts and poor recipe decisions, rather than a serious treatise on how to make real authentic Oktoberfest, Marzen, and Vienna style Lagers. This book is a glaring example of why authentic German brewmasters look down their nose and laugh at Americanized versions of their native beer styles.

Speaking as an experienced homebrewer, I was VERY disappointed with this book. Interested readers would do much better to buy Richman's book on Bock instead, and simply adjust the recipes slightly to lower the desired gravity, color, and caramel/melanoid profile.

Not recommended.

Oktovberfest, Vienna, Marzen.......2006-07-13

This book does a good job of explaining the style and history of this beer style(s), but is somewhat dated. Since this book came out, the home brewing practices and equipment have changed significantly, and it would be nice to see the book reflect that. Overall this book is worth owning because there is not much literature about Oktoberfest, Vienna, and Marzen beers.

Not the best in the series..........2004-03-01

Oktoberfest is one of my favorite types of beers, and homebrewing is my newest hobby. Unfortunately, this book does not give a true "flavor" to the brew. The background information is rather amatuerishly written while the recipes are too involved for beginners. Those wanting to know more about brewing Oktoberfest would be better served by searching the web for numerous websites/recipes.

Not nearly what I expected.......2001-08-31

This book could have been so much better. This is one of the most popular German lager styles to brew, yet the authors suggest the use of Belgian and crystal malts in place of the standard Munich malt which is used by all Bavarian breweries. Definitely the most disappointing book in the series.

Main emphasis is Vienna.......2000-06-28

This is a helpful book for brewers, however the main emphasis is on the Vienna style. I have travled extensively in Germany for 5 years and never seen a Vienna beer. I felt more attention should have been placed on the popular and robust styles of Marzen and Fest beers. However, the book does contain good material and was helpful to me.

The Wines Of Germany (Classic Wine Library)

Average customer rating:

Great book, could use better maps.
Opinionated. Enlightening. And always entertaining.

The Wines Of Germany (Classic Wine Library)
Stephen Brook
Manufacturer: Mitchell Beazley
ProductGroup: Book
Binding: Paperback

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Mitchell Beazley Classic Wine Library: Burgundy (Classic Wine Library)
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Sherry: Mitchell Beazley Classic Wine Library

ASIN: 1840007915

Book Description

Records of German wine shipments date back to the early 13th century—and yet, despite the fact that Germany’s wines are rich in history and renown, a large proportion of the wine-drinking public still looks down upon them. Multi-award-winning author Stephen Brook addresses the strange and complex question of why this has been so, focusing in on some controversial German wine laws and issues such as vineyard classification. In addition, he guides wine lovers to the top vintages and producers and the best vineyard sites, and discusses a wide range of grape varieties and lesser-known wine styles.

Customer Reviews:

Great book, could use better maps........2006-12-04

German wines are hugely underrated, even if they've enjoyed something of a renaissance in the last several years. Stephen Brook has written an excellent book on the subject, striking a good balance between detail on individual producers and giving an overview of trends and challenges in the field of German wine. I don't necessarily agree with all of his judgments (for example I think he underrates Weingart, now the top producer in the Mittelrhein), but for the most part he's spot-on. His discussions of the problems posed by the German wine law and the efforts at creating a system of classification are interesting and relevant.

The only reason I rated this book four rather than five stars is the poor quality of the maps. Of course I didn't expect that they would be as detailed or informative as those in Johnson's atlas (which unfortunately omits several important regions of Germany), but the maps in here are pretty embarrassing. It might have been better to not include them at all. The more recently published book in this series on Austria (an update of an earlier work) has much better maps. But that's a minor quibble about what is otherwise a very well-written and much needed book.

Opinionated. Enlightening. And always entertaining........2004-05-03

First, you should know that I'm far from a wine expert. I'm working hard to get past the "I just know I like this one" stage, reaching towards the state of "somewhat knowledgeable." Books like this are helping me achieve that goal, however.

The Wines of Germany is essentially organized in two parts. The first five chapters give an overview of the unique issues of the German wine landscape, covering the wine law of Germany; vineyard classification; German wine styles; going to market; and the German grape varieties.

The rest of the book is devoted to wines from each region, covering both the obvious regions (such as Rheingau and Nahe) and the regions that other dismiss in a few paragraphs (such as Sachsen and Saale-Unstrut). In each of those chapters, he begins with an overview that discusses everything from the hectares devoted to winemaking ("The Rheingau has about 3,200 ha of vines, grown by 1,500 owners") to the geology to wine-growing history to the current market conditions. For each region, Brook discusses both individual vineyards and the producers. In other words, you can look up a wine by the village it comes from, and by a particular winery. (Some wineries, after all, have vines in more than one area.) Oh -- and there are excellent maps.

That sounds EVER so dry, but gosh -- it really isn't. What Brook does amazingly well is both explain what the issue is (such as the 1971 wine law), what it means to the winemakers and thus to the consumer, and how it'll affect the wines you buy (and their cost). Nor does he shy away from the politicial issues.I finally understand why the German wine labels are so confusing, for example, and why it took an entire chapter to make it understandable!

He's also immensely entertaining, and extremely opinionated, both about the wines and their producers, and the larger issues surrounding them. For example, he says, "Baden wines and Baden wine marketing are, in short, a bit of a mess. No one is particularly motivated to sort it out. Individualist growers simply go their own way and trust in the quality of their wines to secure a share of the market."

But what about the wine ratings? After all, that's probably why you're considering buying this book. He gives great, pages-long coverage to the most visible of the wineries, the ones most likely to be imported to the U.S. (such as Prum and Dr Loosen), but don't expect a bottle-by-bottle rating. For instance, he says of Dr Loosen, "...the Wehlener Sonnenuhr is invariably racy and zesty and delicate, as it should be, whereas the Urziger Wurzgarten is more spicy..." He does mention vintages, but usually in regard to the region rather than an individual producer. But if you want to compare his opinion to yours, for a bottle you just brought home from the store, you may be disappointed; several sites and wineries get only a paragraph or so. On the other hand, with a book this complete, at least you can be reasonably sure that your bottle, no matter how obscure, will be mentioned.

What you *won't* find here is any kind of travel guide for visiting wineries. If that's any part of your goal, you'll also want to pick up a copy of A Traveller's Wine Guide to Germany. (I suppose it's dated, now, but it's far better as a tool for exploring the wine regions.)

Overall, I've found this the best book on German wines around. Well worth the money.

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Average customer rating:

German Food

I am a fan of this cookbook.

Two German Cookbooks Compared. This one is weaker.

I cook from this book all the time

Different from most German Cookbooks

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Jean Anderson
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
German | European | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

Authentic German Home Style Recipes

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)

Great German Recipes

German Cooking

ASIN: 0060162023

Book Description

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÜbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs.

With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience.

Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÜrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

Customer Reviews:

German Food.......2007-09-14

This is the best German cookbook ever! Easy to read, recipes are very easy to follow - if only the chef came with it, it would be perfect!

I am a fan of this cookbook........2005-10-01

I have borrowed this cookbook from my local library several times and finally decided to break down and buy it. I have traveled to Germany on a couple of different occasions and truly enjoy their culture and cuisine. A couple of favorite recipes in this book are the pancake soup and a recipe for marzipan ice cream that doesn't require an ice cream maker. Fantastic!

Two German Cookbooks Compared. This one is weaker........2005-02-11

`The New German Cookbook' by Jean Anderson and Hedy Wurz and `The German Cookbook' by Mimi Sheraton are both written by leading American culinary writers. Although their publication dates are separated by thirty years, Ms. Sheraton's earlier book has been brought up to date at almost exactly the same time the newer book was published by Ms. Anderson and her co-author.

The raw numbers put Ms. Anderson at about 390 pages of recipes for a list price of $30 and Ms. Sheraton at about 500 pages of recipes for a list price of $35. Ms. Anderson includes an excellent bibliography of both English and German sources, including a reference to Ms. Sheraton's book. Ms. Sheraton has no bibliography, but includes the excellent feature of an English and a German index. Ms. Anderson includes a very nice glossary of German culinary terms. Ms. Sheraton's list of terms is much shorter, at the end of a short chapter on cooking utensils, which looks almost identical to such a section you would find in a good book on French recipes. In fact, it has a lot of similarities to a much more complete section in Julia Child's landmark `Mastering the Art of French Cooking' which appeared just a few years before Ms. Sheraton's book. While my primary objective is to compare the two German books, I will say at this point that neither comes close to matching the quality of Ms. Child's classic.

Ms. Sheraton, with the longer book, is claiming to be a complete guide to mastering authentic German cooking while Ms. Anderson specifically aims her book at `new' German cooking and avoids any claim to being a survey of all German cuisine (Ms. Sheraton does say, here and there, that there are some typical recipes which are simply so starchy and plain that she thinks they will be of no interest to American cooks, so she leaves them out). A quick look at the first few chapters confirms this assessment. In appetizers, Ms. Sheraton has 18 recipes while Ms. Anderson has but 10. In the next chapter on soups, Ms. Sheraton has 38 recipes while Ms. Anderson has but 25. And, Ms. Sheraton follows her soup chapter with a chapter on soup garnishes.

Which of these two books one may wish to buy has a lot to do with what you want from a `German cookbook'. I happen to be from a German and Pennsylvania German background, so I am looking for a wide variety of recipes for classic German and Austrian dishes. For this, I certainly prefer Ms. Sheraton's more complete coverage. I think the most typical buyer may be interested in a few famous German / Austrian recipes such as Sauerbraten, Sauerkraut, Spatzle, Wiener Schnitzel, Sausage dishes, and Strudel (It is entirely coincidental that all of these dishes start with an `S'). A comparison of all these dishes in both books shows that in every case, not only does Ms. Sheraton have more recipes, her recipes are also more complete.

One place where this is most dramatic is in the recipes for strudel. Ms. Anderson gives but one recipe for strudel, calling it a `Bavarian Strudel', and accurately stating that it is less like the classic Austro-Hungarian dish than like a cobbler. And, rather than giving a homemade recipe for the dough, Ms. Anderson's recipe uses frozen filo dough. There is absolutely nothing wrong with this, as long as you are not buying her book to get a good classic strudel dough recipe. Ms. Sheraton does give us a full recipe for the classic Austrian strudel dough plus recipes for apple, cheese, cherry, plum, poppy seed, rhubarb, and Tyrolean strudel. Everything but cabbage strudel (however, there is a sauerkraut strudel recipe under sauerkraut recipes)! With sausage dishes, the picture is similar. Ms. Anderson has but three sausage dishes while Ms. Sheraton gives us ten.

Ms. Sheraton's recipes do tend to be just a bit more concise than those in Ms. Anderson's book. This is understandable since Ms. Sheraton says at the outset that her book assumes you know your way around the kitchen and know in practical terms, the difference between blanch and poach, for example. And yet, with very important recipes such as with sauerbraten and spatzle, two dishes which require considerably more than the average amount of technique, Ms. Sheraton's recipes are more descriptive than those from Ms. Anderson.

It is entirely appropriate that Ms. Anderson's co-author is a German travel writer, as one of the things in `The New German Cookbook' which is missing from `The German Cookbook' are sidebar stories describing the origins of most recipes.

The bottom line for all of this for Ms. Anderson's book is that it is very similar to a cookbook of recipes from a popular modern German restaurant. And, restaurant cookbooks are bought primarily to supply the reader with new ways of doing classic dishes and cute stories of how the executive chef came by the recipes. The main difference is that unlike recipes from great French and Italian restaurants, the recipes in Anderson's book are primarily simplified versions of the classics rather than fancy new twists.

Really want good recipes from the authentic, traditional German cuisine, get Ms. Sheraton's book. If you are so devoted to German recipes that Sheraton's book simply does not supply enough variety, get both books. Both books give good sketches of wine and beer production in Germany and there is little redundancy. Ms. Sheraton adds the extra touches of recipes for wine and beer based drinks and punches.

Ms. Sheraton's book is a reasonable addition for German cuisine to the great one volume treatments of ethnic cuisines done by Diane Kochilas on Greece, Diana Kennedy or Rick Bayless on Mexico, Penelope Casas on Spain, Barbara Tropp or Virginia Lee on China, Shizuo Tsuji on Japan, and Jean Anderson on Portugal!

This book is a decent supplement to information on its subject.

I cook from this book all the time.......2003-01-16

I live in Germany and experience true "German" cooking. In comparing this book to several other German cookbooks I own, this one is by far the best (and easiest). I am truly impressed.

Different from most German Cookbooks.......2002-01-11

Light, contemporary revisions of many (almost 230 recipes included) German traditional recipes are here.

My favorites include an unbelievably great "BlackForest Trout Soup"; "Rhineland-Style Sauerbraten with Raisin Gravy" "Schnitzel Pot" and the humorous "Rat Tails" or "Green Beans, Pears and Bacon."

For dessert, try the german "quark" which is like ricotta cheese, and can be substituted for easily with products available in most locals.

This is welldone work, but lacks any photos, which would add greatly to the motivation to try more recipes, and also provide serving suggestions.

All in all, though a great one to try, given it modifys the traditional heavy rather bland style that permeates so much of what most know as German cooking. This is light, contemporary and easy to secure ingredients and techniques cookbook.

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