The New German Cookbook

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.

Jean Anderson (left) is the author of many cookbooks, including the award-winning The Foods of Portugal (Morrow) and The Doubleday Cookbook. Hedy Wurz, a Bavarian native, is Director of Public Relations, North America, for the German National Tourist Office. Both live in New York City.

Introduction	p. 9
Part I
Germany Today: A Broad Overview of the Land and Its People	p. 15
The Language of German Food, Drink, and Dining	p. 20
Wines and Beers of Germany	p. 65
Part II
Appetizers and Snacks (Vorspeisen und Snacks)	p. 82
Soups (Suppen)	p. 98
Beef, Veal, Lamb, Pork, Ham, and Other Main Dishes (Rind, Kalb, Lamm, Schwein, Schinken, und andere Hauptgerichte)	p. 137
Game, Game Birds, and Poultry (Wild, Wildgeflugel, und Geflugel)	p. 175
Fish and Shellfish (Fisch und Schalentiere)	p. 197
Potatoes, Dumplings, Spaetzle, Rice, and Other Side Dishes (Kartoffeln, Klosse [Knodel], Spatzle, Reis, und andere Beilagen)	p. 216
Vegetables (Gemuse)	p. 238
Salads (Salate)	p. 281
Breads (Brot)	p. 295
Desserts and Dessert Sauces (Desserts und Dessert Saucen)	p. 327
Cakes and Cookies (Kuchen und Geback)	p. 357
Basic Recipes (Grundrezepte)	p. 387
Bibliography	p. 403
Acknowledgments	p. 406
Index	p. 408
Table of Contents provided by Syndetics. All Rights Reserved.

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The New German Cookbook

Summary

Author Biography

Table of Contents

Supplemental Materials