German Meals at Oma's
German Meals at Oma's

Author: Gerhild Fulson

Publisher: Page Street Publishing

Published: 2018-11-13

Total Pages: 386

ISBN-13: 1624146244

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Re-Create Oma's Favorite Authentic German Recipes Right in Your Own Kitchen Whip up traditional German meals just like Oma used to make! Gerhild Fulson, founder of the blog Just Like Oma, was born in Germany and learned how to make delicious meals by her mother's side. After years of perfecting her recipes, Gerhild has created this incredible collection that covers well-known dishes from Berlin to Hamburg—and everywhere in between. Recipes like Sauerkraut and Bratwurst, Beef and Onions, Schnitzel with Mushroom Sauce, Lamb Stew, Potato Dumplings and Corned Beef Hash are just a few of the comforting dishes you can make in no time. With easy-to-follow recipes, beautiful photos and helpful tips throughout, you’ll feel like you’re cooking with Oma right by your side. Whether you’re in the mood for the heartwarming dishes of your childhood or you simply want to try tasty dishes from a new cuisine, Gerhild makes it easy for you to take classic German recipes from her family’s table to yours.

A Taste of Germany
A Taste of Germany

Author: Sarah Spencer

Publisher:

Published: 2020-02-16

Total Pages: 120

ISBN-13:

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Bring the flavors of Germany to your table with this collection of authentic German recipes containing all kinds of dishes! ***BLACK AND WHITE EDITION Germany is famous for its lush, green beauty, its deep forests, and its ancient cities and castles. The country has plains, forests, mountains, rivers, and seas, and as a result, regional foods vary significantly, but because of the short growing season, they do tend to center around meats, dairy, grains, and potatoes. These foods are filling and delicious and made with the care and dedication to quality that is ingrained in German culture. Inside this illustrated cookbook, you'll find: Delightful beef dishes such as the Beef Rouladen and the Sauerbraten Wholesome pork meals like the Pork Schnitzel and the Bratwurst Bountiful chicken recipes such as the Beer Grilled Chicken and the Black Forest Chicken Cordon Bleu Satisfying seafood dishes such as the Cod in Mustard Cream Sauce and the Marinated Fried Herring Awesome sides recipes such as the Traditional German Potato Salad and the Red Cabbage Heartwarming soup recipes such as the Oxtail Soup and the Onion Soup Renown bread recipes like the Pretzels and the Pumpernickel Bread Luscious dessert recipes such as the Apple Strudel and the Bethmannchen Cookies Recipes come with a beautiful image, a detailed list of ingredients, cooking and preparation times, the number of servings and easy to follow step-by-step instructions. Let's get started! Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!

The German Cookbook
The German Cookbook

Author: Mimi Sheraton

Publisher: Random House

Published: 2010-05-05

Total Pages: 495

ISBN-13: 030775457X

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Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare. Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!

Spoonfuls of Germany
Spoonfuls of Germany

Author: Nadia Hassani

Publisher: Hippocrene Books

Published: 2004

Total Pages: 294

ISBN-13: 9780781810579

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This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.

The German-Jewish Cookbook
The German-Jewish Cookbook

Author: Gabrielle Rossmer Gropman

Publisher: Brandeis University Press

Published: 2017-09-05

Total Pages: 294

ISBN-13: 1512601152

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This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

The Bitter Taste of Victory
The Bitter Taste of Victory

Author: Lara Feigel

Publisher: Bloomsbury Publishing USA

Published: 2016-05-17

Total Pages: 465

ISBN-13: 1632865513

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When Germany surrendered in May 1945 it was a nation reduced to rubble. Immediately, America, Britain, Soviet Russia, and France set about rebuilding in their zones of occupation. Most urgent were physical needs--food, water, and sanitation--but from the start the Allies were also anxious to indoctrinate the German people in the ideas of peace and civilization. Denazification and reeducation would be key to future peace, and the arts were crucial guides to alternative, less militaristic ways of life. In an extraordinary extension of diplomacy, over the next four years, many writers, artists, actors, and filmmakers were dispatched by Britain and America to help rebuild the country their governments had spent years bombing. Ernest Hemingway, Martha Gellhorn, Marlene Dietrich, George Orwell, Lee Miller, W. H. Auden, Stephen Spender, Billy Wilder, and others undertook the challenge of reconfiguring German society. In the end, many of them became disillusioned by the contrast between the destruction they were witnessing and the cool politics of reconstruction. While they may have had less effect on Germany than Germany had on them, the experiences of these celebrated figures, never before told, offer an entirely fresh view of post-war Europe. The Bitter Taste of Victory is a brilliant and important addition to the literature of World War II.

Recipes of the Old German Restaurant
Recipes of the Old German Restaurant

Author: Marzella Leib

Publisher: First Page Publications

Published: 2000

Total Pages: 0

ISBN-13: 9781882792962

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The closing of the Old German Restaurant, an Ann Arbor landmark for 65 years, on March 15, 1995 was bittersweet, made more so by the return of so many 'old timers' for one last visit. Many of them had their first beer, their first date, their after-game celebrations of victories or defeats, their engagements and wedding receptions at the "Old G". In an effort to keep some of the memories with us this Old German Restaurant Cookbook was created. Thanks to Marzella Leib, an Old German wait person for many years, and Bill Dettling, its long-time chef, this cookbook preserves and makes available the recipes which brought so much enjoyment to so many. Book jacket.

The Wines of Germany
The Wines of Germany

Author: KREBIEHL

Publisher: Academie Du Vin Library Limited

Published: 2024-02-07

Total Pages: 0

ISBN-13: 9781913141554

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- Winner of the 2020 Louis Roederer wine book of the year award - Explains the confusing German wine laws and their significance for today's wines - Features detailed profiles of the most interesting producers across all regions, providing a full view of the broad spectrum covered by Germany's winemakers This historic wine nation at the heart of Europe produces a diverse range of wines - Riesling above all, but also compelling Spätburgunder, aka Pinot Noir, and Silvaner, amongst others. Yet in the minds of many it is still associated with mass-produced sweetish plonk. But following a bruising twentieth century, German wine over the past thirty years has experienced a renaissance. In The Wines of Germany, Master of Wine Anne Krebiehl takes us with her on a journey through vineyards clustered along the country's many winding rivers to uncover this new world of German wine. She begins with a thorough explanation of German wine law - a subject so complicated that it can alienate all but the most dedicated wine enthusiast - taking a historical perspective and showing how current moves to review the law could considerably simplify it. It is only right that Riesling, the light and aromatic grape synonymous with this country, gets a chapter all to itself, as does Spätburgunder. Plantings of this grape doubled between 1990 and 2010 to make Germany the third-largest grower worldwide. As an enthusiast for Sekt, Krebiehl is keen to explain how far from the tank-produced wines of past decades this sparkling wine has come, with artisan winemakers across the regions returning to the old methods to create bottle-fermented Sekts of quality. Taking the thirteen regions in turn, Krebiehl explains the unique history, geography and climate of each, presenting a selection of some of her favorite producers. From the famed steep slopes of the Mosel, where Riesling reaches its pinnacle of expression, through the largest region, Rheinhessen, home of the infamous Liebfraumilch, to less well-known regions such as Saale-Unstrut and Sachsen, Krebiehl paints a vivid picture of each region's unique offering, inspiring readers to begin their own explorations.

At the Wolf's Table
At the Wolf's Table

Author: Rosella Postorino

Publisher: Flatiron Books

Published: 2019-01-29

Total Pages: 287

ISBN-13: 1250179157

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The international bestseller based on a haunting true story that raises provocative questions about complicity, guilt, and survival. They called it the Wolfsschanze, the Wolf’s Lair. “Wolf” was his nickname. As hapless as Little Red Riding Hood, I had ended up in his belly. A legion of hunters was out looking for him, and to get him in their grips they would gladly slay me as well. Germany, 1943: Twenty-six-year-old Rosa Sauer’s parents are gone, and her husband Gregor is far away, fighting on the front lines of World War II. Impoverished and alone, she makes the fateful decision to leave war-torn Berlin to live with her in-laws in the countryside, thinking she’ll find refuge there. But one morning, the SS come to tell her she has been conscripted to be one of Hitler’s tasters: three times a day, she and nine other women go to his secret headquarters, the Wolf’s Lair, to eat his meals before he does. Forced to eat what might kill them, the tasters begin to divide into The Fanatics, those loyal to Hitler, and the women like Rosa who insist they aren’t Nazis, even as they risk their lives every day for Hitler’s. As secrets and resentments grow, this unlikely sisterhood reaches its own dramatic climax, as everyone begins to wonder if they are on the wrong side of history.