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German Cooking Today: The Original.

German Cooking Today, the recognized standard work that has had a fixed place in many households for generations, is now available for E-Book-readers. With many descriptive recipe photos, step-by-step-photographs and of course the precise, detailed instructions of these recipes, the book is exceptionally clear and user-friendly. In all, this will ensure that even the inexperienced cook will be certain of success in making the dishes. As well as many new recipes that arise from people´s ever-changing eating habits, you will of course still find such popular classics as Beef olives, Sauerbraten and Stuffed peppers in German Cooking Today.

Hardcover: 304 pages

Publisher: Ceres Verlag (October 1, 2003)

Language: English

ISBN-10: 3767003708

ISBN-13: 978-3767003705

Product Dimensions: 5.8 x 5.8 x 0.4 inches

Shipping Weight: 5.6 ounces

Average Customer Review: 4.4 out of 5 stars  See all reviews (43 customer reviews)

Best Sellers Rank: #166,447 in Books (See Top 100 in Books) #16 in Books > Cookbooks, Food & Wine > Regional & International > European > German

Like many immigrant descended 1st or 2nd generation Americans, I grew up eating dishes that existed in a kind of "ethnic food time warp"--the ethnic foods and recipes that my grandparents knew and brought with them when they left their countries of origin. So it was the German recipes of the mid-1920s that my Oma passed on to my mother, and my mother to us.Thus, I can verify that some of the recipes in this cookbook are classic, old German recipes. Whether or not the other recipes are "modern" German cooking, I'm not sure. Also, as with all ethnic cooking, many recipes passed down in families have regional variations. This cookbook lists many variations on common dishes, and I've often been able to find my grandmother's version of a dish in one of the variations listed for a particular recipe.Virtually all of the recipes for roasted, stuffed poultries (duck, chicken, goose) are the same as my grandmother made them, or have variations listed that are the same. The pork, beef (Rouladen!), and organ recipes (tongue!) are also mainly as my grandmother made them. Even the recipes I hated as a child--or still hate!-- such as Eintopf (all the vegetables you hate in one watery soup!), are here in all their authentically horrible glory.Some of the recipes in this book call for prepared packets such as the Dr. Oetker prepared mixes or packets. My grandmother used some of Dr. Oetker's prepared mixes (such as the Rote Gruetze, Vanilla Sugar, Sahnesteif). However, the overwhelming majority of the recipes -- I'd say 98-99% -- in here call for nothing but good quality meat and produce.Most or all of the traditional meat recipes and sauces (gravies made from various broths or roast drippings) have some or all ingredients in common with our German family recipes.

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