Book Description
Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it.

"Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside worldDelicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."

Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating. ... Read more

Customer Reviews (16)

If you're american and want to try cooking authentic german dishes...
...then this is the book for you.The recipes are accessible; none of the weird measurements and few if any of the specialized ingredients in packets that used to always be called for in german recipes (dr.oekter).The book seems very complete, with many of the dishes my mother made or I ate in Germany as a kid.I'm not sure I like them that much, it's heavy and bland for my taste - if I were in Germany I'd just eat sausages and bretszeln - which this book doesn't have recipes for, since in Germany you'd buy them at specialty stores (well, it's been more than 10 years, things might have changed)

Horrified
I gave this as a gift.When it was opened, the pages were folded in the corners and the print was smudged.I was embarrassed beyond belief,

Excellent Book
I have bought two of these books. My wife is German so a lot of the recipes she already knows but they make great gifts to those who like great food.I highly recommend this book to anyone who loves to cook. Order with Norpro Stainless Steel Spaetzle Maker and you'll be set. Thanks Amazon for the great service

UGH - NOT ONE RECIPE I WILL MAKE
Very dissappointed with the cookbook - I wish i could send it back - there is not one recipe I would consider making- I eat out alot at German restaurants and was hoping for some normal German recipes but the cookbook centers more on the meats I would never eat - UGH - Don't buy this!

Meine Deutsche Küche
Having spent several years in Germany, I was anxious to try and replicate various dishes I had experienced in restaurants and gasthauses there. What I have produced from the recipes in this book have been excellent. They may vary slightly from restaurant faire which is subject to the individuality of the chef, but they all seem genuine and have been quite enjoyable. If I have any complaint at all, it's that not all of the ingredients specified in the recipes are readily available in my area (suburban Philadelphia). It would be helpful if the author provided acceptible substitutes for the more aesthetic ingredients. ... Read more

Customer Reviews (6)

Gemixte pickles
The recipes are not bad, but using German "translations" of English food names, obviously with no assistance from Germans, has simply hilarious results. Someone didn't know that the word PATE, as in LIVER PATE, is not the same as PATE, meaning skull. And that is just one example of a lack of attention to detail.......I'll keep the book in my collection, but cataloged in the Humor section.

Authentic recipes from Germany
I absolutely loved this book, as does my mother who is originally from Silesia, Germany (now Poland).The recipes use authentic ingredients, are easy to follow, and are indicative of the foods from all regions of Germany, not just East, West, South, North like so many other cookbooks.My father was stationed throughout Germany, so we are familiar with the different flavors of Germany and appreciated the author's broad reach so that we could sample our many favorites, and we found new ones, to.My mother is very critical (no surprise!) about German cookbooks and asked me to order this one for her birthday since she's enjoyed the recipes we've prepared.

Sloppy
If the spelling errors and switched illustrations are any indication, the recipes are likely not worth it.I was looking at the recipe for Wiener Schnitzel trying to figure out where the rolling depicted in the illustration figured in the recipe.Might be an ok book if you know German cooking and just need measurements etc.Another hilarious example: a recipe titled "Kuchen".Which one do you mean? ;-)

Huge disappointment
I was excited to get this book home. After living in America for the last 20 years the time was right to buy a new German cookbook - to brush up on old favorites. But starting on page 16 translation and spelling errors reared their ugly heads. I stopped counting the translation errors somewhere around 30. It conveyed the obvious: sloppiness. If these simple tasks cannot be completed satisfactorily, then how could the recipes be worth trying out. Most likely attention to detail was not to be found there either.
This book went into the recycle bin the day it was purchased. It should not be re- sold at a garage sale as it would be dishonest to disappoint someone else unsuspecting.

Thank you
I'm very pleased with this book. It has all the recipies I'm looking for, always i have trouble converting measurments from german to english and with this book i do not have to worry about that, it is also written with easy to understand instructions. I'm so pleased that now I'm ordering the polish cookbook, by this author, because I,m from Silisia, eastern part of Germany, now Poland, and we do a lot of polish cooking. ... Read more

Customer Reviews (3)

Authentic German Recipes
Excellent book.I gave it to a German friend and he said the recipes were authentic and after trying a few, he concluded that they were "just like mom's home cooking."

Much more than an ordinary cookbook!
This is a wonderful cookbook. It not only has delicious recipes but it has a lot of wonderful stories. It gives you some history and insight to life during WWII and the love and strength of a family. It makes a great gift and is a wonderful addition to any kitchen.

The Best European Cookbook I Have
German Home Cooking is the greatest cookbook for German recipies. I have cooked many of the meals from this wonderful resource and watched both my family and many an invited guest just swoon over the refined tastes offered from this book. Many of my friends just can't stop talking about the delectible aroma and flavor that the recipies provide, a truely genuine European experience. Reading and sharing the humorous stories included in the book add so much entertainment to my meals, and I found the unknown facts about WWII very interesting; a real inside view from a pure native of that country. I would recommend this cookbook to everyone as a unique addition to their home, and to their library. ... Read more

Book Description
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÜbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs.

With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience.

Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÜrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks. ... Read more

Customer Reviews (7)

German Food
This is the best German cookbook ever!Easy to read, recipes are very easy to follow - if only the chef came with it, it would be perfect!

I am a fan of this cookbook.
I have borrowed this cookbook from my local library several times and finally decided to break down and buy it.I have traveled to Germany on a couple of different occasions and truly enjoy their culture and cuisine.A couple of favorite recipes in this book are the pancake soup and a recipe for marzipan ice cream that doesn't require an ice cream maker.Fantastic!

Two German Cookbooks Compared. This one is weaker.
`The New German Cookbook' by Jean Anderson and Hedy Wurz and `The German Cookbook' by Mimi Sheraton are both written by leading American culinary writers. Although their publication dates are separated by thirty years, Ms. Sheraton's earlier book has been brought up to date at almost exactly the same time the newer book was published by Ms. Anderson and her co-author.

The raw numbers put Ms. Anderson at about 390 pages of recipes for a list price of $30 and Ms. Sheraton at about 500 pages of recipes for a list price of $35. Ms. Anderson includes an excellent bibliography of both English and German sources, including a reference to Ms. Sheraton's book. Ms. Sheraton has no bibliography, but includes the excellent feature of an English and a German index. Ms. Anderson includes a very nice glossary of German culinary terms. Ms. Sheraton's list of terms is much shorter, at the end of a short chapter on cooking utensils, which looks almost identical to such a section you would find in a good book on French recipes. In fact, it has a lot of similarities to a much more complete section in Julia Child's landmark `Mastering the Art of French Cooking' which appeared just a few years before Ms. Sheraton's book. While my primary objective is to compare the two German books, I will say at this point that neither comes close to matching the quality of Ms. Child's classic.

Ms. Sheraton, with the longer book, is claiming to be a complete guide to mastering authentic German cooking while Ms. Anderson specifically aims her book at `new' German cooking and avoids any claim to being a survey of all German cuisine (Ms. Sheraton does say, here and there, that there are some typical recipes which are simply so starchy and plain that she thinks they will be of no interest to American cooks, so she leaves them out). A quick look at the first few chapters confirms this assessment. In appetizers, Ms. Sheraton has 18 recipes while Ms. Anderson has but 10. In the next chapter on soups, Ms. Sheraton has 38 recipes while Ms. Anderson has but 25. And, Ms. Sheraton follows her soup chapter with a chapter on soup garnishes.

Which of these two books one may wish to buy has a lot to do with what you want from a `German cookbook'. I happen to be from a German and Pennsylvania German background, so I am looking for a wide variety of recipes for classic German and Austrian dishes. For this, I certainly prefer Ms. Sheraton's more complete coverage. I think the most typical buyer may be interested in a few famous German / Austrian recipes such as Sauerbraten, Sauerkraut, Spatzle, Wiener Schnitzel, Sausage dishes, and Strudel (It is entirely coincidental that all of these dishes start with an `S'). A comparison of all these dishes in both books shows that in every case, not only does Ms. Sheraton have more recipes, her recipes are also more complete.

One place where this is most dramatic is in the recipes for strudel. Ms. Anderson gives but one recipe for strudel, calling it a `Bavarian Strudel', and accurately stating that it is less like the classic Austro-Hungarian dish than like a cobbler. And, rather than giving a homemade recipe for the dough, Ms. Anderson's recipe uses frozen filo dough. There is absolutely nothing wrong with this, as long as you are not buying her book to get a good classic strudel dough recipe. Ms. Sheraton does give us a full recipe for the classic Austrian strudel dough plus recipes for apple, cheese, cherry, plum, poppy seed, rhubarb, and Tyrolean strudel. Everything but cabbage strudel (however, there is a sauerkraut strudel recipe under sauerkraut recipes)! With sausage dishes, the picture is similar. Ms. Anderson has but three sausage dishes while Ms. Sheraton gives us ten.

Ms. Sheraton's recipes do tend to be just a bit more concise than those in Ms. Anderson's book. This is understandable since Ms. Sheraton says at the outset that her book assumes you know your way around the kitchen and know in practical terms, the difference between blanch and poach, for example. And yet, with very important recipes such as with sauerbraten and spatzle, two dishes which require considerably more than the average amount of technique, Ms. Sheraton's recipes are more descriptive than those from Ms. Anderson.

It is entirely appropriate that Ms. Anderson's co-author is a German travel writer, as one of the things in `The New German Cookbook' which is missing from `The German Cookbook' are sidebar stories describing the origins of most recipes.

The bottom line for all of this for Ms. Anderson's book is that it is very similar to a cookbook of recipes from a popular modern German restaurant. And, restaurant cookbooks are bought primarily to supply the reader with new ways of doing classic dishes and cute stories of how the executive chef came by the recipes. The main difference is that unlike recipes from great French and Italian restaurants, the recipes in Anderson's book are primarily simplified versions of the classics rather than fancy new twists.

Really want good recipes from the authentic, traditional German cuisine, get Ms. Sheraton's book. If you are so devoted to German recipes that Sheraton's book simply does not supply enough variety, get both books. Both books give good sketches of wine and beer production in Germany and there is little redundancy. Ms. Sheraton adds the extra touches of recipes for wine and beer based drinks and punches.

Ms. Sheraton's book is a reasonable addition for German cuisine to the great one volume treatments of ethnic cuisines done by Diane Kochilas on Greece, Diana Kennedy or Rick Bayless on Mexico, Penelope Casas on Spain, Barbara Tropp or Virginia Lee on China, Shizuo Tsuji on Japan, and Jean Anderson on Portugal!

This book is a decent supplement to information on its subject.

I cook from this book all the time
I live in Germany and experience true "German" cooking.In comparing this book to several other German cookbooks I own, this one is by far the best (and easiest).I am truly impressed.

Different from most German Cookbooks
Light, contemporary revisions of many (almost 230 recipes included) German traditional recipes are here.

My favorites include an unbelievably great "BlackForest Trout Soup"; "Rhineland-Style Sauerbraten with Raisin Gravy" "Schnitzel Pot" and the humorous "Rat Tails" or "Green Beans, Pears and Bacon."

For dessert, try the german "quark" which is like ricotta cheese, and can be substituted for easily with products available in most locals.

This is welldone work, but lacks any photos, which would add greatly to the motivation to try more recipes, and also provide serving suggestions.

All in all, though a great one to try, given it modifys the traditional heavy rather bland style that permeates so much of what most know as German cooking.This is light, contemporary and easy to secure ingredients and techniques cookbook. ... Read more

Customer Reviews (6)

well worth the money
If you're a believer in the saying that "you get what you pay for," and love German food, this cookbook may be the answer for you.Included areexellent photographs of different cuts of meats, vegetables, and preparation techniques.Also included is storage information, metric/american standards of measurements, and easy-to-understand methods for preparing the dishes.The photographs alone make this cookbook stand head and shoulders above others.Did I mention the recipes are restaurant quality?Being an American of German descent, and having eaten out at many German restaurants, I can now gladly say thanks to this cookbook, I will be spending more time preparing these delicious meals at home.Thank you, Dr. Oetker!

Very Good!
Another German here...
If you are intrested in german food, get this book. As already mentioned we do eat more than Bratwurst, so give it a try. The recipes are delicious (personal favorite is the cauliflower sauce).
Most recipes are easy to follow, but there are more complicated ones in there as well. I am sure that anyone will find the right dish in this book.
Take half a star off, because it is very expensive. I mean, its not like its imported from Germany.

Amazing Cookbook for Authentic German Cuisine
We are hosting a high school German student this year, and he brought this book and its twin, Dr. Oetker German Baking Today, as gifts to me since he knew I loved to cook and bake. With rare exceptions, the ingredients are staples in your cupboard and the measurements are easy to convert with conversion tables in the back for some that are not as apparant as others. (However, most measurements are written in standard terms we are accustomed to using.) The recipes are written in a very straightforward fashion so they are easy to follow. The recipes I have tried are just delightful, and everybody I know who has seen this book (and cooks/bakes) wants to borrow it. I am buying one for my mother for Christmas. Many of the recipe's are my host son's favorites, and my family loves it when I cook a German meal now. The stereotype that the food is made with lots of vinegar and sauercraut is dispelled--that is simply not the case! Very tasy and easy recipes to use.

Authentic German Cooking
I am German myself and this book is a must-have for everyone over there that wants to get very good in the basics. It has pretty much everything covered in the German "cuisine" and if you are honestly interested in saying that you know how to cook German this should be your choice to make a good start. (Did you know we don't eat Sauerkraut and sausage there on a daily basis anymore ;-))
Since moving to the U.S. I have been using this cookbook uncountable times to make dishes I don't know by mind but am used to eat there. The book also gives good cooking information in general - what kind of meat should be prepared how etc.

A great book with a wonderful variety of recipes!
I just love this book, and it was intended for a gift, so I have to get another one!It has such a great variety of old and contemporary german cuisine recipes and I just love every page of it...I discovered it while in Germany and it is living up to the recipes thus far....I highly recommend it...you could easily make a 7 course meal every day for a whole week with the rainbow of recipes in this book! ... Read more

Product Description
This large-sized book contains over 185 recipes from Russia, Poland and the Ukraine in the north; German, Austria, Hungary, and the Czech Republic; and the warmer regions of Romania, Bulgaria, and the East Adriatic in the south. Includes recipes for soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and other baked delights. Each recipe is shown step-by-step with more than 750 color photographs. 256 pgs. ... Read more

Customer Reviews (2)

An excellent collection of recipes in an attractive package
I really love this cookbook! I bought it for the countries mentioned in the title, but it actually covers a wider geographical range that touches on the Greek-ish foods of the Adriatic Sea. The recipes range from simple and easy to very labor-intensive dishes that take hours to prepare. In all cases, the instructions are thorough and easy to follow, and the work-in-process photographs are extremely helpful. I'm no expert in the kitchen, so that level of clarity is important to me. Another thing I like about this book is that, unlike other books in this international series, the recipes do not contain a lot of difficult-to-find ingredients or obscure cuts of meat. With very few exceptions, the components to these dishes can be found at any supermarket. So far I have personally cooked about 30 of the recipes in the book. My favorites are the Torte Varazdin (magnificent!), Bigos (a Polish classic), and Hungarian Goulash (delicious and easy to make). It's particularly strong on stews and desserts. There are also a lot of fish dishes, which I have not tried. Not every dish in the book is a winner, but the masterpieces far outnumber the disasters.

Great recipes from an underestimated region
I spent over two years studying in Russia and Poland.I've spent a couple months in Germany.I've been looking for recipes from this region for quite awhile.This is a great collection.It has many of the dishes that I became familiar with while I was there.

In particular, I recommend:
Hungarian Gulyas (pg 119)
Fish baked in Dough (pg 210)
Pampushki (pg 63)
Lamb Plov (pg 43)
... Read more

Book Description
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens. ... Read more

Customer Reviews (6)

Its a good book
I enjoy this book. It does have some mistakes. The recipes are simple and short. I always read through the recipes before I start cooking. I use my common sense as well to tell me if it is going right. After all cooking is a series of adjustments in my view, turn heat up or down, add more of this, not to much of that. Thats what cooking is to me.I enjoy all the simple lunch recipes.If you know how to cook this book is good. Maybe not for the beginner.

Had no problems using the recipes and this book is thrifty
I've cooked several recipes from the German Cookery cookbook. Yes, some of the writing is not as clear as it should be, but an experienced cook should be able to use the recipes without too many problems.

I've made the Tomato Sauce (Tomatensauce #284) and was wondering about the water to thin the sauce. I finally figured it out but the recipe was not clear.

The Onion Butter (Zweibelbutter #296) is excellent over mashed potatoes.

The Stuffed Peppers (Gefulter Paprika) are excellent and one of the tastiest recipes for Stuffed Peppers I've ever made.

And the Young Vegetables (Junges Gemuse #215) are excellent.

No complaints and the recipes are tasty.

I can find better recipes on the internet
this book is lacking in so many ways. my husband is half german (he grew up in germany) and this book does NOT have half of the things that he loves (which was why i bought it). i STRONGLY do not recommend this book!

Not as bad as others make it out to be.
I am less suspect of this book now that I live in Germany. The recipes are very good and quite authentic; however you MUST read them all the way through BEFORE beginning the cooking process! The translation is faulty in regards to the wording and order in which the cooking of items should be completed.

Substitutions are easily found in America for listed items, but you must have a previous knowledge of what the item actually IS in Germany, and a fairly good common sense knowledge of the kitchen to follow the "out of order" instructions.

If you want truly authentic recipies though, it is a good book.

Ich verstehe nicht.
This cookbook is not fully translated.There are ingredients and measurements that are nearly impossible for Americans to find or understand.Some recipes I tried did not even turn out right or if theydid, it was a shame because they were terrible.This cookbook is good forreference and maybe comparisons with other recipes, but that is all. ... Read more

Book Description
This "quick-flip" spiral bound recipe book is the exact size of your recipe cards! A great gift or "stocking stuffer" for German-American friends and relatives. ... Read more

Customer Reviews (4)

Just like home!
I was raised in a family where German foods were often the main fare for dinner.My grandmother and my mother cooked so many German dishes.Many of their recipes are in this cookbook.What a joy that I can now make those childhood favorites!

Incredible bargain, fantastic authentic recipes!
For the price, you can't beat this little spiral-bound book!It is surprisingly loaded with over a hundred authentic German recipes and many little tidbits and facts about German cuisine.Even better, this little item won't take up a lot of space on your hutch or cookbook shelf either!It can fit easily in a drawer or nook somewhere out of the way.Of course, you'll want to keep this one close at hand anyways.

If you are into pictures for your cookbooks, though, you might be a tad disappointed as it has none.The recipes are easy to follow, though, so it really should not pose any problem for you.I'm the type of cook who can take or leave pictures in my guides; it really depends on how well I know the ingredients.Also, another great feature about this book is that the ingreidents themselves are not rare, exotic or hard to find.You need not know a German butcher or importer to make the recipes contained herein.

Overall, for under $7, this is one of the best bargains and best finds you will ever encounter for German cookery, or any other regional cookbook for that matter!I highly recommend this product for anyone either looking to expand their horizons in European cooking or just looking for something unique and delicious from time to time!

German specialties and more!
Great German Recipes, in the popular recipe-card file size Stocking Stuffer format, is chock-full of the best recipes and notes about Germany. This book was compiled by Lynn Hattery-Beyer who married a German editor and has strong interest in the foods and traditions of the various regions of Germany. Originally from Iowa, Lynn went to West German to study, and stayed! The cover was done by artist Helen Blanck of Minnesota, who created the border art. She utilizes the traditional motif of flowers in this design.

Great German Recipes contains an array of information on German-American culture. language and sites. Notes on German Table Blessings and Traditions demonstrate how German eating habits differ from ours in many respects. Also included are Menu Suggestions for a complete, delicious meal!

The German specialties included in this book are wonderful! Beverages of Fruit Punch and May Wineare sure to please any visitor. Start your meal with a Dandelion Salad and Bremen Herring served with Old Order Amish Bread! For a main course try Stuffed Cabbage Rolls or Venison Terrine with Black Forest Asparagus and Caraway Potatoes. For dessert, try the Bavarian Sweet Rolls or Oma`s Apple Dumplings! These are just a few of the options offered in this book!

Great German Recipes is excellent for personal collections and as a memento of German-American traditions!

$6.95......What a steal!
When I saw this little cookbook for only $6.95 I thought I'd give it a try. Boy was I surpised.It was well organized with over 150 pages of recipes that are easy to read and follow.After living in Germany for three years I was looking for some authentic recipes that I could use to bring back some old memories, and they were there along with quite a few phases in German which really touched home.Many of the recipes are some of my favorites but I was disapointed that there a few classics left out like Jagersnitzel.Other then that the book was great! It's a real steal for only $6.95... ... Read more

Customer Reviews (4)

Just like Mom's cooking
My mother died a few years back and while dealing with the flood of memories I realized that with the exception of her chili (it was truly awful), she was a darn good cook.Since she was a native of Germany, she had several dishes that I now found myself missing.I also realized that I was too stupid when I was growing up to ask her how to cook.As a result, I could seldom find German restaurant food as tasty as hers.

Well, I searched around a bit online and in the library and the "authentic" German cookbooks I found didn't represent the kind of cooking my Mom had done, until I found this book. As soon as I saw the sample recipe for Jaeger Schnitzel, and prepaped it, I knew I was in business.

This book has some tasty recipes in it.I recommend it if you are missing your German mother's cooking too.

Great recipes, but missing some essentials
The recipes in this book are great, this is true, but there are some essential recipes missing, mainly in one category.The wonderful tomato salads and cucumber salads aren't in this book, and anyone who has had these knows what I mean.There are also a couple of bread spreads very typical to Germany that aren't listed, but otherwise, this book is great.It looks like they even have the best recipe for Bienenstich (Bee sting cake) that I've ever seen here in the states and one that should actually work for a change.I'm keeping this book for sure.

I buy a second one!
Hi, my name is Peggy and I'm from Germany and spent right now one year in my host family.I was looking for a christmas present and decided to give a german cookbook. But it was not as easy as I thought until I found this one. I ordered it (without reading the recipes- difficult) and after I got it I took a look in there and it really brought a smile in my face to see all the recipes I like and we used to cook in Germany. And that's why I decided to buy a second one and cook more often for the people I like. If you are looking for a cookbook with authentic recipes- here it is! Try it- you'll never regret it.

One of the Best Cookbooks I've Ever Used
I love German food, and after having lived in Germany for several years and moved back to the states I really missed authentic German cooking. Then I found this book, and I now use it at least twice a week if not moreoften.It is easy to follow and the added hints makes the recipies unique. I have recommended this book to many of my friends, and co-workers.And Inow recommend it to you.Our favorite is the German Hamburger and potatoepancakes.And I can honestly say it tastes just like a German grandmotherswould.Use it and enjoy! ... Read more

Customer Reviews (4)

Emmmm, Emmmm Good, the Recipes in this Book are
I stumbled across this book at a Salvation Army store in Portland and knew right away that I'd come upon a rare find. I sat right down on the cold and dusty floor and started right in reading "A Few Words About Bavaria," the two page intro to Bavaria, then I opened the full color fold out and got an immediate sense of place, then read, "A Few Words about the Bavarians," moved onto how they use spices and herbs, then went to the recipes. I knew I was going to be cooking something up from this book this night.

Our meal started with the Asparagus Salad, prepared exactly ad the book says on page 90. Then onto the Creamed Asparagus Soup (we really like asparagus in our house) on page 36, which was to die for. The main course was the Old Bavarian recipe for Roast Pork on page 53. The dark beer really set that off. Who would have thought of brushing the pork with that. Emmmm, Emmmm good.

Of course, there are some recipes here I'll never try, like the Fried Calf's Brains, for example, but for the most part, most of the recipes here look like they're finger lickin' good. If you see this book somewhere, snatch it up. You won't be sorry.

Reviewed by Captain Katie Osborne

The only cook book I own
I am very fond of this book, it is simple to use and has real recipies and interesting information about the recipes and how they originated.

Ach du Lieber!
I bought several copies of this book for relatives while I was over there. But you don't have to go all the way to Bayern! Just to the Amazon! Among this fine book's extra features are: concise but splendid explanations of some key differences between Old Bavarians, Schwabians, and Franconians, and their cooking traditions; and a nice colorful foldout map showing their respective regions; and a Bavarian calendar; and some helpful words about beer, wine, Radlermass, Russenmass, Schorle, Gschwemm, Leberkase, the different kinds of Wurst, and more! Now, if only Amazon had a way of shipping fresh Bavarian beer with this book!

Outstanding German Cookbook
This book not only has great recipes but also is full of the history of Bavarian cooking and culture. I would reccommend this book to anyone interested in preparing dishes rich in ingredients and Bavarian style. ... Read more

Book Description
Authentic German Home Style Recipes has over 280 recipes found in German kitchens. Additionally the cookbook has the history of the city of Heidelberg, Germany as well as common German sayings translated into English, many helpful hints and German traditions. All ingredients can be found in U.S. food stores and measurements are in the English system. ... Read more

Customer Reviews (10)

One of my most used/best loved cookbooks
I bought this book just before ETSing from the Army in 1999.After three years in Bavaria, I knew that one of the things I would miss most was the wonderful food.

Mrs. Youngkrantz does a fantastic job translating traditional German dishes for the American cook.She avoids hard-to-find ingredients.Everything in the book can be prepared with items you can buy in any supermarket, yet it all tastes completely authentic.I pull this one out for special occasion baking and for everyday suppers (I particularly love the Sauerbraten, prepared with a side of homemade Spaetzle).Anytime I get homesick for Germany, I know that I can turn to this book for, at least, a taste of what I miss.

The book is well organized and the recipes are set up in an easy to read format. They are usually contained to one page, so there's no flipping back and forth.The occasional anecdotes about German folklife are charming. I enjoy this cookbook so much that I have given copies as gifts.

4th Generation from (German) Luxembourg
Anything that I make from this book, except the creamy carrot and potato dish, was something my Father (4th generation) was perfectly satisfied with.(He has a dislike for milk.) My Father spoke German as a child, in New Riegel, Ohio.If you want a variety of salads, soups, casseroles, desserts;this book is for us.She has no "pie" as we know it.Her pizza could be made from the Onion Cake recipe, sans onions!Only one chicken recipe, though.Bouillon:I would reccomend the dry low sodium variety, needed for most soups.The cookbook is now well used - I've had it for 10 years, but, I find that I do tend to use my KitchenAud cookbooks that came with the appliances for breads and soups, now.Remember to put carrots in your spagetti recipe!(That is her ingredient.)And, brats:In boiling water, then brown!

It's Pretty Good
I like the home publishing and the really good home cooking.I DON'T like the plastic comb binding as they deteriorate and break too fast.I bought mine at a winery in north central Arkansas and paid too much there.But I am a sucker for German home cooking.

Excellent Book if you like German food
I bought an earlier edition of this book when I was stationed in Berlin back in the 80's. It was written by a German Woman who had moved to the US and could not easily find the ingredients her original German cookbooks called for. The goulash soup in this book is the closest I've ever come to the restaurants in Germany. This is not a professional chefs book. It was made for the home cook who wants to make dishes like they've had in Germany.

A delightful book
I bought this book at Milwaukee's Germanfest several years ago, and I consider it a lucky find.The quotes and information about German holidays and customs, are just delightful!And the recipes bring back many memories of time we spent in Germany.

It is worth getting the book for the brötchen recipe alone.We thought we'd never see good brötchen outside of Germany.Now we can make it at home!

I especially appreciated having this book when I was preparing holiday meals for my now-late German-born father-in-law.He was very pleased as well.

The recipes are easy to follow and use ingredients that are easy to find in America.The binding allows you to open the book and lay it down flat - very handy while you're cooking. ... Read more

Customer Reviews (1)

Short but sweet
I bought this book in Germany in 1968 I believe.I still use it.My copy is so torn up I couldn't believe it.I looked at it today and decided to jump on Amazon.com and see if it was possible to get another copy.I am giving one to me, one to my son and one to my daughter.I had to order used and now I'll go on backorder for the rest.This cookbook is sooooo good.Everyone will praise your culinary skills and it's just a simple home-cooking book.We still use the receipes in it and all of them that I have used are a favorite.It's not a thick, boring cookbook.All the receipes are home made fabulous and authentic.This is a GREAT BOOK ... Read more

Book Description
Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine. ... Read more

Product Description
This book, by history and photograph, recipe and anecdote, recounts the lately forgotten story of the Germans in Milwaukee and the profound influence these German-speaking immigrants and their descendants had upon the dynamic city of today. Author Trudy Knauss Paradis, with the assistance of E.J. Brumder, beautifully sets forth this extraordinary history; from the early German-speaking arrivals to Milwaukee County in the 1830s, to the vibrant German Athens on Lake Michigan which these immigrants and their children created, to the suppression of German identity following the two World Wars, to the renaissance of German ancestral pride of today. Together, Ms. Knauss Paradis, Director-in-Charge of Cultural Exhibition for German Fest Milwaukee and a child of German-born immigrants; and Mr. Brumder, local historian and scion of the Brumder German-language publishing empire, provide a well-rounded view of not only what it has meant and still means to be German in Milwaukee, but also an insightful portrayal of an often brilliant, culturally vibrant and always industrious community which has enriched Milwaukee at every conceivable level. ... Read more

Customer Reviews (1)

German Milwaukee
This is a lovely book, with great photos, accurate history, and fine and interesting recipes. Unfortunately the Germanlanguage citations have lots of errors....and by the way, in your (AMAZON) listing of the title, there should not be any apostrophes ..... ... Read more