The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Language: English
Published by HarperCollins, New York, NY, 1993
- Hardcover
- Used
Seller: Nealsbooks, Menominee, MI, U.S.A.Nealsbooks
AbeBooks seller since July 9, 2002
Condition: Used - Very good
£ 5.40
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Add to basketItem description from seller
Pages are clean and unmarked. Cover edges and corners are unmarred. Binding is tight. 416pp.
Seller Inventory # 063689
- Title
- The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
- Author
- Jean Anderson; Hedy Wurz
- Publisher
- HarperCollins, New York, NY
- Publication year
- 1993
- Condition
- Very Good +
- Dust jacket
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0060162023
- ISBN 13
- 9780060162023
- Dimensions
- 8vo - over 7¾" - 9¾" tall
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.
"Synopsis" may belong to another edition of this title.
About the Author
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 Appétit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. She lives in Chapel Hill, North Carolina.
"About the title" may belong to another edition of this title.
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