Grandma's German Cookbook (Anglais) Relié – 20 août 2012
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Descriptions du produit
Présentation de l'éditeur
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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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
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.
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.
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