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Modern German Food (Anglais) Broché – 3 septembre 2001


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Descriptions du produit

Présentation de l'éditeur

Few nations enjoy their food quite as much as the Germans, but German cooks have learnt the lesson of recent years; even the most traditional dishes are now made in a lighter, fresher style. And Germans know a thing or two about freshness; their farmers and retailers have long been at the forefront of the organic revolution.
It is a style of cooking which fits in perfectly with current trends for simple, homely dishes with robust flavours. There are plenty of new twists on traditional recipes; a crusty pork loin with sauerkraut and rhubarb, for instance, or a spicy bread and butter pudding made with stollen.
As well as a wealth of recipe photographs, there are also some scene-setting shots of German festivals, shops and street cafes that help place the recipes in the context of German culture.

Biographie de l'auteur


Roz Denny is a highly experienced food writer who has written numerous books and articles. Most recently she has worked with Gordon Ramsay, the London chef, as co-author on his cookbooks.


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6 internautes sur 6 ont trouvé ce commentaire utile 
Good recipe ideas, a little iffy on the instructions 19 juin 2006
Par Esther Schindler - Publié sur Amazon.com
Format: Broché Achat vérifié
I often find that I have to explain to people that German food is not all about sausage and saurkraut. So I was thrilled to see another book about non-traditional "current" German cooking.

Overall, this is a good cookbook. It has plenty of recipes that I haven't seen elsewhere, using traditional German ingredients in not-so-traditional ways. Sure, there's a pork and beer stew, but this one has carrots, mushrooms, and allspice. A recipe for crispy fish has you bread-and-fry it with pretzel crumbs. And beets are livened up with blue cheese and cumin.

The cookbook is from the UK, so the author doesn't assume you can't get ingredients like Quark (which you *can* get in the U.S., you just have to search a bit) and Black Forest ham (which isn't the same as is available in Germany, but is still good). Most German cookbooks published in the U.S. make substitutions that aren't quite the same and dumb-down ingredients.

This authenticity advantage occasionally backfires when you can't find an ingredient after all (I'll need to go for a hunt after katenspeck), but at least I know what I'm looking for: among the positive attributes of Modern German Food is that it has lots of pictures, including sections with photos and descriptions of common categories (such as ham, pickles, sausage). For example, the book shows photos of 15 kinds of German cheese, with a sentence or two for each one.

While measurements are given in both grams and pounds (for instance), the book is still very UKish: one potato salad recipe calls for 600g (1 lb 5 oz) potatoes, which we'd consider an awkward measurement. That's not a problem for me (I weigh everything anyhow) but it might irritate you.

Plenty of recipes are "lighter fare," including an entire section devoted to "Food for Friends" (such as mini onion tarts and party canapes -- we'd call it "grazing" food). The instructions are simple, but not *too* simple; you could make most of these dishes on a weeknight.

With all that praise, why do I withhold the final star? Because the recipes aren't brilliantly written. So far, I've cooked two dishes from this cookbook (and do note that I plan to cook many more!). The apple, lemon, and Kirsch streusel cake calls for two apples, but it never tells you how to prepare them before they get folded into the batter: peeled? diced? sliced? (Diced worked fine. Delicious, actually.) A vinegarette-based potato salad recipe claimed that the just-boiled potatoes would soak up 300ml of chicken stock as they cooled; it was wrong. I poured off the excess. It tasted pretty darned good, and maybe they tested with a courser potato... and it's just a potato salad after all... so I'm not really annoyed. On the other hand, if I were a novice cook, this might make me feel as though I'd done something wrong.

It's a good cookbook and I'm glad to have it in my collection. I'm already planning a dinner around that pork-and-beer stew. But this isn't the Must Have cookbook for the German section of your cookbook shelf.
5 internautes sur 5 ont trouvé ce commentaire utile 
Treasure of Modern German Dishes 9 juillet 2002
Par rodboomboom - Publié sur Amazon.com
Achat vérifié
Ever looking to find more modern German and Austrian cookbooks, this is wonderful find. Well worth search and obtaining.
Inventive recipes which capture much of German cuisine traditon delightfully done in well done, full color picture work.
Feast upon such inventions as Crusty Pork Loin with rhubarb and celery Sauerkraut, Turkey Fillets with pepper brie and Black Forest ham, Light Potato Dumplings with Buttery Croutons, Cherry, Quark and Pumpernickel trifle, Pumpernickel Ice Cream, Stollen Bread and Butter Pudding.
Truly a delight to explore finding ingredients or substituting available ones to create this atypical German fare using vast array of German culinary base: ham, sausage, strudel, etc.
Nice Booklet to keep handy 30 janvier 2014
Par Karl S. Mann - Publié sur Amazon.com
Format: Broché Achat vérifié
A nice booklet to keep handy in the kitchen. Recipes are vety easy to follow and very easr to prepare
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