Culinaria Germany: Cuisine, Country, Culture (Anglais) Relié – 1 octobre 2011
Descriptions du produit
Présentation de l'éditeur
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
Dans ce livre(En savoir plus)
Parcourir et rechercher une autre édition de ce livre.
Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
- bigger text in arial
- greater line spacing
- pages and text boxes with coloured backgrounds are now gone
- some recipes have new updated pictures
- general layout is less condensed
Overall it is a more open an airy format, but personally reading arial is painful when there are large amounts of text. It is definately a better book than the original for vision impaired. So if you own the original and are expecting anything new, there is no need to buy this. If you are new to the series then congratulations on buying a terrific cookbook.
That's not to say that there are few recipes, or that they're bad ones. There are probably around a hundred regional dishes, from saurbraten to "rat's tails" to liver dumplings to Gugelhupf. They're poorly indexed, and the text is so small that it'd be unreadable during the frenzy of cooking a full meal, but they're there. However, if you're going mainly for instructions for "what shall I make for dinner tonight?" there are several better, more exhaustive collections of recipes. (I'd probably start with The New German Cookbook or Spoonfuls of Germany.)
Where this book excels is as a compendium of German food culture. It is a huge book, chock full of information -- organized primarily by region -- about the history of beer making, the story behind "pipe men pastries" (which I'd never heard of, before), the varieties of apples grown in Lower Saxony. These aren't short passages, either: they are multi-page essays, lavishly photographed.
Gorgeous book. Highly recommended.
The authors divided the book in 16 chapters- one for each of the 16 German states. Every chapter explores the food history and traditions of that particular state and features its most popular recipes. Some of my favorite recipes include: Koenigsberg Meatballs, Potato dumplings, Kasseler with Sauerkraut, Soleier (Pickled eggs), Baumkuchen squares, Kaiserschmarn and Doughnuts.
The authors also do a great job explaining different main ingredients, thus making it a delight for beginning as well as experienced cooks.
"Culinaria Germany" is illustrated with many detailed pictures of food and people. Granted some of the pictures of the actual Germans are a little dated but that's what gives this book even more charm.
Overall a great addition for your cookbook collection.
From north to south in Germany, this book gives clear and concise explanations of the history and preparation of various German foods.
EVERY foodie should have this volume!
Many BORDERS bookstores have this volume available for just $9.99 - be careful before you order it online!
This is just one volume of the whole CULINARIA series - all of which are worth reading!
The CULINARIA series is far more than a cookbook - these books explain, in detail, the cuisine of the country in question (Germany, France, Spain, Italy, ETC.)
Anyone who is seriously in understanding a particular country's cuisine should own these books!