Now expanded with new recipes and photos, Spoonfuls of Germany goes beyond the sauerkraut and knackwurst stereotype to unveil the often-overlooked diversity of German regional cuisine. Here you ll find not only classic dishes such as spaetzle and sauerbraten, but also forgotten delicacies like Westphalian pumpernickel pudding and Windmill Cake from Frisia. Fascinating sidebars profile foods and the history and people behind them with anecdotes and lore that will surprise and enchant readers. Includes 200 easy-to-follow recipes with a 16-page color photo insert.
” . . . an impressive and welcome addition to any kitchen cookbook collection.” –The Midwest Book Review” . . . recipes with witty introductions, written with love for detail” –Peter Peter, Frankfurter Allgemeine Sonntagszeitung” . . . chock full of delicate fish and chicken dishes, sweet-and-savory meat recipes with fresh or dried fruits, and less surprisingly, page after page of good-looking desserts.” –The Idaho Statesman” . . . recipes with witty introductions, written with love for detail” –Peter Peter, Frankfurter Allgemeine Sonntagszeitung” . . . chock full of delicate fish and chicken dishes, sweet-and-savory meat recipes with fresh or dried fruits, and less surprisingly, page after page of good-looking desserts.” –The Idaho Statesman
About the Author
Nadia Hassani immigrated to the United States from her native Germany in 1998. She worked in New York City as a writer, editor and translator. She found herself missing the foods of her childhood, which inspired her to write this cookbook. Hassani works as a writer, editor, and translator, and in her free time is an avid gardener. She lives near Allentown, Pennsylvania. Visit her at spoonfulsofgermany.com.
I own just about every German cookbook I can get my hands on, including a couple of them written in German. Spoonfuls of Germany has become among my favorites. First of all, the 170 recipes really do reflect the cuisine from all over the country. (In the U.S., most of our knowledge of German food is Bavarian; my theory is that it’s because most American servicemen were stationed in the southeast.) The author breaks down her regions into northern lights; eastern roots; western crossroads; and southern peaks. This sometimes is a little confusing (where would you look for recipes from the Rhine?), and it means you have to look in four places if you’re in search of, say, salads, but it works out okay. What makes it all worthwhile is that these recipes are _good_. They’re simple enough for you to make for a weeknight dinner, too. Plus, they’re decidedly German: her recipe for Rote Grütze (red berry pudding) tasted exactly the way I remembered from my travels. These are all very comfortable on an American table, however; her beet salad with horseradish vinaigrette got rave reviews on my Thanksgiving table. No leftovers whatsoever. While you’ll find recipes for all the traditional heavy German dishes, such as saurbraten or stuffed potato dumplings, you’ll also learn that a lot of German food is delicate — you won’t always need a nap after lunch. From shrimp soup with white asparagus to sauteed sole with remoulade, you’ll find something delicious to try for dinner. Great book. Recommended.
As a German myself and having the memories of the great food made by my Oma, I am always searching for German cookbooks that have the food that I enjoyed as a child and into adulthood. As many of you know since you are looking for e true German cookbook, they are few and far in between or impossible to find. This one has some of the exact recipes that my Oma used to make as her normal and daily meals. Being form the North in Germany, I have found this to be one of the few and most accurate books out in the market today. And for all those who believe we just eat Brats and Beer, you will be pleasantly surprised. If you are looking for a good German Recipe for their pancakes, I will gladly email that to those who want it, that is one that is hard to find still. An they do put the French Crepe’ to shame….
Great Book with a great selection of Recipes, included are the old German Names, great Pictures…
- Title: Spoonfuls of Germany: German Regional Cuisine: Expanded Edition
- Autor: Nadia Hassani
- Publisher (Publication Date): Hippocrene Books; Expanded edition (June 7, 2013)
- Language: English
- ISBN-10: 0781810574 | 0781813085
- ISBN-13: 978-0781810579 | 978-0781813082
- Download File Format: EPUB, PDF