The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
German cooking may bring to mind images of rollicking Oktoberfests with dark beers hoisted, heaped meats downed and aprons aplenty. And while there may be some measure of truthful oom-pah-pah in this, Anderson and Wurz have gone to great lengths to propose a different view of German food today. The recipes here make use of foodstuffs typical of that nation: cabbage, game, pork, potatoes, fish and fruits. But these ingredients are combined to create a somewhat lighter--though by no means low calorie--cuisine that reflects international influences. Some recipes emerge from the latest generation of German chefs, whose work can be sampled in hotels and restaurants across Germany, but many come from private people who simply know--and know how to cook--good food. The authors provide an instructive glossary of German cooking and food terms, and their section on German beers and wines will be handy for dinner or lunch plans. Most of the recipes are best-suited to veteran cooks, but some will serve others honing their skills. This is an excellent introduction to a cuisine that has been overlooked, offering a good opportunity to turn out some schmackhaft (tasty) and verschieden (different) meals.Copyright 1993 Reed Business Information, Inc.