Hardcover: 160 pages
Publisher: DK (March 10, 2015)
Product Dimensions: 7.6 x 0.5 x 10 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars See all reviews (19 customer reviews)
Best Sellers Rank: #206,520 in Books (See Top 100 in Books) #20 in Books > Cookbooks, Food & Wine > Regional & International > European > German
I have eagerly awaited this book since I preordered it a few months ago. With no look inside feature I wasn't sure what to expect. I was afraid I was going to get some tired old recipes that people would have eaten in 1920. What I received was a beautifully photographed and well written take on how people eat in Bavarian Biergartens right now.There is a brief but informative essay about Biergarten history and current culture at the start of the book. Throughout the book there are several well thought out, beautifully illustrated and informative pages about such things as Bavarian beer purity, an intro to Bavarian beer and handy indexes of things like kid friendly recipes and vegetarian recipes. There are two pages of handy Bavarian phrases to help you fit in at the biergarten.Luckily the book arrived just before I was going to the grocery store so I was able to try eight recipes over the weekend. All of the recipes came together exactly as anticipated and they were all really, really good. I picked up some really good bread at the bakery and I served it with Obatzda ( Bavarian cheese spread) I also made a pear version of the Obatzda that was amazing. I also made radish flowers with quark dip ( quark is a type of cheese that is becoming more available in America if you haven't seen it yet chances are you will be seeing it soon) and a chickpea spread with capers. I made two mustard recipes a sweet mustard and a hot tarragon mustard both came out great and my best advice when making them is to open all the windows in the kitchen, the vinegar smell was a bit more than I expected but it aired out quickly. I also made the Tyrolean Hash with eggs, it was the prefect recipe to use of the leftovers from a pork roast.
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