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Grandma's German Cookbook (Anglais) Relié – 20 août 2012


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Relié, 20 août 2012
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Whether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother — that is, until now!

Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family.

They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.



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Couverture | Table des matières | Extrait | Index | Quatrième de couverture
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40 internautes sur 41 ont trouvé ce commentaire utile 
A special gift of authentic, often heirloom, German recipes 6 novembre 2012
Par I Do the Speed Limit - Publié sur Amazon.com
Format: Relié Achat vérifié
If you are looking for a German cookbook, this might be just what you're looking for. There are a lot of authentic, traditional recipes--NOT Americanized. Some of the recipes are from three, four generations back. There are all the German recipes you expect, plus many that you may not be familiar with. There are some old-time techniques also, and that makes for some very interesting times in the kitchen. These are old-time gourmet recipes, NOT new and innovative takes on traditional German food.

Besides the authors sharing so many old and very authentic recipes, here are some things I liked about the cookbook: Great pictures of every recipe, very vibrant colors; information on where the recipes originated; interesting stories associated with many of the recipes; most everything is "from scratch" (you won't see any canned goods in the ingredient lists, except maybe a store-bought fresh pasta or bouillon cubes here or there), and I really appreciated the terrific (though few) fruit and veggie jams, butters and pickles.

What I didn't like and why I knocked it down a star: It has a very poor index--such a shame. Also, the authors' writing is a bit "home-grown" and in no way sophisticated.

I'm still very happy to have this book in my collection. The old recipes are very special, and I greatly appreciate the authors sharing them.
15 internautes sur 15 ont trouvé ce commentaire utile 
A nice, visual collection of the Usual Suspects 15 février 2014
Par Esther Schindler - Publié sur Amazon.com
Format: Relié
My German cookbook shelf is, I admit, rather extensive. In addition to buying just about every reasonable option I could find, I've taken to buying German cookbooks in the native language -- especially if they're for things I know perfectly well I'll never make. (I have a traditional pastries book that's a case in point, but I like _imagining_ I'll bake them.) So I was a bit surprised to find this cookbook at my local library: wow, a book I don't own! It's very nice indeed, though not a must-have -- at least not for me.

The cookbook promises to be, basically, Grandma's home cookin' -- and that's what you get. There's no attempt towards modernity, or variations on traditional dishes (the biggest exception I can find is beef roulades with hard-boiled eggs inside instead of dill pickles). That's perfectly fine, if you're looking for a good basic collection of German food -- accompanied by attractive photos, since this _is_ a DK publication.

The cookbook is organized by type of meal: soups and stews; everyday meals; Sunday dinners; sweet main courses and desserts; cakes and cookies; jams, jellies, and preserves. I found most of the "usual" dishes among the hundred-or-so included here, such as green bean, pear, and bacon stew; stuffed peppers; Rhine saurbraten with potato dumplings; goulash. And a few that we rarely see here in a German restaurant but are common in Germany: cheese spätzle; mushroom goulash with bread dumplings, maultaschen (Germany's answer to ravioli).

If you have a German grandma (or wish you did) you'll find the recipes themselves comfortably satisfying. They may not be EXACTLY how you remember it (as the maultaschen recipe headnote comments, "There's only one true recipe for Swabian meat-filled pasta pouches -- and each family has a different one") but I'm sure you'll like it.

Frankly at this point I have enough German cookbooks that I don't feel the need add another Basics to my set. But if I were shopping for a good starter cookbook to give to a friend, I easily could choose this one. You'll probably be very happy with it.
14 internautes sur 14 ont trouvé ce commentaire utile 
Fantastic 25 février 2013
Par Anne - Publié sur Amazon.com
Format: Relié
These are the recipes I ate growing up in a German Canadian community. The book is fun to read and the recipes are varied and delicious (so far). Cooked the Weiner Goulash recipe tonight and we wanted to drink the sauce out of the dutch oven - it was so good. Not particularly gourmet or light in style (did you expect "lite" German food?) but everything is made from scratch, directions are clear and there are wonderful photos and stories accompanying the recipes. My only complaint is the index seems to list dishes, alphabetically by title only. Still, I give this 5 stars because it's such delightful cookbook and I've yet to see anything else resembling it on the market. I'm so happy these two authors collaborated and created this cookbook.
12 internautes sur 12 ont trouvé ce commentaire utile 
Great book, even for a novice at German cooking 29 juin 2013
Par Rosanna - Publié sur Amazon.com
Format: Relié Achat vérifié
I have already tried three recipes from this book, and all were excellent! The instructions are simple, even if it is one of the more complicated recipes. I am Italian/Irish; my husband is German/French. We both love German food, but restaurants are so hard to find in this area. So I asked myself, why not cook it at home? I took the challenge, and so far successful. I would definitely recommend this book.
21 internautes sur 24 ont trouvé ce commentaire utile 
Great addition 11 octobre 2012
Par Craig M. Strid - Publié sur Amazon.com
Format: Relié Achat vérifié
Im a big cookbook collector and seldom fix the same dish in my house. This book excites me. The recipes are uniquely done and look delicious. The saurbraten recipes is different from the one Im doing now because it has also added raisens and honey to taste to the marinade. Its served with bread dumplings.
I just ordered a fermentation crock and I looked at the recipe for Sauerkraut. The recipe doesn't have dill or garlic but 20 juniper berries spread throughout the cabbage. Its then covered with outside leaves of the cabbage and weighted down. I read where the fermentation takes three weeks in the crock but the book says to put it in a cool place for 8 weeks. I was drooling over the lemon and apple cake. It even contains a recipe for sweet and sour pumpkin pickles and a pickled red cabbage salad recipe that was given to her as a gift from a Swiss next door neighbor.
This makes a nice addition to my collection
P.S. I'm of Swedish heritage and living in Rhinelander, Wisconsin

Skoal.
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