| The New German Cookbook: More Than 230 Contemporary and Traditional Recipes Contributor(s): Anderson, Jean (Author) |
|
 |
ISBN: 0060162023 ISBN-13: 9780060162023 Publisher: William Morrow & Company OUR PRICE: $27.00 Product Type: Hardcover Published: October 1993 Annotation: The complete cookbook of German food, with 230 contemporary and traditional recipes from the country's brightest young chefs and best home cooks. Today's German cuisine couples hearty regional traditions with the subtler, lighter, and more sophisticated tastes of the modern palate. Line drawings. Maps. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - German - Cooking | Essays & Narratives - Cooking | Comfort Food |
| Dewey: 641.594 |
| LCCN: 92056211 |
| Physical Information: 1.3" H x 7.97" W x 9.17" (1.88 lbs) 416 pages |
| Themes: - Cultural Region - Germany |
| Descriptions, Reviews, Etc. |
| Publisher Description: Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy W rz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in L beck 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 W rz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks. |
Contributor Bio(s): Anderson, Jean: - The winner of five best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame, Jean Anderson writes for Bon Appetit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. She lives in Chapel Hill, North Carolina. |