Product Description
500 recipes... People who live to eat swear by tantalizing German cooking. These are the tempmting highpoints of the German table. ... Read more

Product Description
The adventures of Bernie, a beagle whose talent for German cooking helps him succeed in life. ... Read more

Customer Reviews (1)

BERNIE THE BEAGLE WHO LIKED GERMAN COOKING
Excellent book for animal lovers that was ratedin the top best books of the year american book sellers association in 1991 .
Bright and lively storythat appeals tochildren7-11and will amuse othersas well . We just loved it . ... Read more

Product Description
Now you can celebrate Oktoberfest any day of the year. Treat your friends and family to more than 100 authentic family recipes, many of which have been passed down from generation to generation. Enjoy soups, stews, breads, salads, meats, desserts, home brew and more! ... Read more

Customer Reviews (2)

Excellent cookbook
I love this book.I use it a lot, because the recipes in it while a bit time consuming are authentic, and "from scratch" without the shortcuts commonly found in many cookbooks today.This is German home cooking at its best.Gut essen und gut trinken!

Not what I expected
I spent some time in Germany and I could not wait to get this book.I was looking for some of the great food we used to get over there.Sadly, this book had none of it.It really doesn't have a lot of recipes I would care to make.There is a wine recipe I might try.If you are looking for a good Schnitzel or pork steak recipe, look some where else.If you are looking to make something that is German and you really don't care what it is, this book will work. ... Read more

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German Cooking - The American Way!
In this crisply written, thoroughly accessible book designed for the home chef, author William D. Setzekorn has adapted a full repertoire of recipes handed down through the generations. Representatives of the cuisine brought to the United States by German immigrants in the mid-nineteenth century, this treasure trove of family favorites has been adapted to suit the contemporary American kitchen. All ingredients are readily available in any market and many convenience products have been integrated without compromising the authenticity of the dishes.

A full range of courses is offered here: appetizers like chicken liver pâté and stuffed mushrooms; potato, asparagus and chicken soups; a surprising array of seafood choices. There is an assortment of interesting preparations for game birds - pheasant in orange sauerkraut and duckling braised in red cabbage; roast goose with fruit stuffing.

For the heartiest appetites there are plenty of savory roast, schnitzels and stews, creamed vegetables and many variations on the ubiquitous cabbage. Still hungry for something sweet...try German pancakes or one of the strudel, kuchen or cookie recipes. This is an ethnic cookbook, but one so full of homey comfort foods of any American kitchen that the German-American Cookbook will be a popular addition to any home culinary library. ... Read more

Product Description
authentic recipes offer the best in Austrian home cooking: beef broth with dumplings, potato soup, kalbsgulash, four kinds of schnitzel and more, including 171 dessert recipes—apricot dumplings, Linzertorte, Sachertorte, apple strudel and much more.
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Customer Reviews (6)

Nice but....
Great recipes, but you need a scale to measure products. I also didn't like the fact that no oven temperatures were given unless you have an oven from England. If this book is to be sold in the US market, the editors could have at least adapted the information to our standards. I'm no amateur in the kitchen, but someone who is will have a tough time calculating oven temps. The layout of the recipes could've been better by listing the ingredients and then instructions. Instead it was done in a paragraph form which can make it confusing. All in all I'll keep the book, but am a bit disappointed with how it was put together.

Authentic Austrian Cooking
This small book is chock full of Austrian recipes.As I was told, my grandmother from Austria regularly cooked these meals from scratch.Unfortunately, the recipes were not put down on paper to pass on through the generations.If you think boiled meat sounds frightening, think again.Purchase this book and prepare Tafelspitz and your taste buds will never stop thanking you for it!

You can gain weight just reading this book, but your mouth will be happy!
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review.My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions.This particular book is on loan from an Austrian friend, whose two brothers are chefs in Austria.Given that a woman born and raised in Austria thinks the recipes in this book are authentic I have to assume that she knows more than the reviewer that disagrees.

The book is outlines as follows:
1. I'd like to explain
2. Soups and their Garnishes
3. Fish
4. Meat, Game and Poultry
5. Some Cold Dishes
6. Vegetables
7. Salads
8. Savoury Sauces
9. Dumplings and the Like
10. Desserts - Hot and Cold - including Sweet Sauces
11. Cakes, Pastries and Biscuits
12. Gateaux and Icings

Before I review the book, I must say that if you are on a diet, this is not the book for you.I think that you could gain weight just reading this book.However, if you are a fan of desserts, WOW what a book!

The first chapter the author explains the difference in some of the typical ingredients of Austria.She also provides a table that translates the European Gas Marks into degrees, which I do not see very often in foreign cookbooks.

The garnishes for the soup alone are worth the cost of the book.I have never seen such variation in noodles and dumplings.And then, there are the schnitzel recipes.Can you say yummy?Where do you even begin talking about how wonder a well-made schnitzel can be?Makes me long for Berghoff's Restaurant in Chicago, an institution that is now gone.

The Austrians apparently have their own version of Risi Bisi, which I was certain was Venetian.But maybe I am incorrect.The difference between the two versions seems to be that the Austrian's do not use Arborio rice.

The Dessert sections are absolutely amazing.The Austrians have taken dessert making to a new level.Each recipe is more mouthwatering than the next.There is a recipe for Strudel dough, and every Austrian dessert that I could think of.If you love desserts, these chapters make the book worth buying alone.

Overall, I would highly recommend this book to anyone that loves Austrian food, or just good food.I borrowed this copy from an Austrian friend, but I will be ordering my own copy.

Austrian chef tested this book and cooked 2/3 of recipes
I am an Austrian chef and very interested in cookbooks; especially books that are written in English, for they are read worldwide and so influence what people think of Austrian cuisine, and how they cook if they want to cook Austrian. (...)
All in all that book is worth the money, most recipes are quite original, and the instructions are good. Photos would be helpful. For this price I would buy it again.

Bland Offering of Exciting Cusine
Having some Austrian ancestry in me and having sampled some fine Austria fare, ventured to try and find a good source.This isn't completely what I am looking for.

Recipes are too basic, not enough purchasing and prep hints.No photos whatsoever to entice.

Did find some interesting stuff, though: Wuerstelbraten, Galantine of Chicken, Souffle Rothschild.

For baking, see "Kaffehaus" by Rick Rodgers; for Austrian cooking, see W. Pauk. ... Read more

Product Description
German cooking is known for old-fashioned virtues: high quality ingredients, simple preparation and robust flavours. These modern recipes capture the new style of German cooking: lighter, fresher and more healthy. This is how Germans cook today. 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. ... Read more

Customer Reviews (2)

Good recipe ideas, a little iffy on the instructions
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.

Treasure of Modern German Dishes
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. ... Read more

Customer Reviews (1)

Very basic
Very basic cookbook with not alot of recipes. This is more of a memiour about the authors childhood, than a good resource for German cooking. ... Read more

Product Description
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast. This little book introduces the delicious diversity of authentic German cuisine, from rustic soups to crisp schnitzel to delectable baked treats. Includes recipes for Sauerbraten, Himmel und Erde, and other favorites from every region. ... Read more