German Cookbook a Complete Guide To Mastering

by Mimi Sheraton

Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare.
 
Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg.
 
Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen : cheers and good eating!

Genres: Cookbooks, Cooking, Food, Nonfiction, German Literature, Food and Drink, Germany

Hardcover

First published October 12, 1965

About the author

In 1975 she became the food critic for the New York Times. She held that position for 8 years after which she became the food critic for Time magazine.

She freelanced for New York Times, Vanity Fair, Food and Wine, and other magazines.

Reviews

[Nicol · Rating 4 out of 5]

Pork dishes that'll make your dead German ancestors knock on your door for seconds.

[Dj · Rating 3 out of 5]

So I am not sure how many of the recipes in this book I will actually make use of. Some of them there is no way I will ever make. I am not a big sour kraut fan, but then that isn't the ones that I mean. After all, I knew that when I went to look at this book. When looking through the recipes though I realized that there was no way that I would ever find it acceptable to make for myself or any guests anything that called for pickled cow tongue. It just seemed utterly wrong as a meal to put on the table for any occasion.

In spite of the occasional WTF moments reading this book, it was interesting in ways that went above and beyond the recipes. This is another one of those books that talks about why foods are the way they are and the difference between one region of the Country and another in preparations. If for no other reason than that I will end up buying the book and using it.

While the author does point to the fact that German food is the most like the food served in the United States of all the European Nations, you might find yourself wondering if that is the case, then how bad would it be to order local food anywhere else.

[Shelia Timmons · Rating 3 out of 5]

This book is a recent book that I added to my cookbook collection. It has alot of recipes and a chapter on German holidays. In the weinerschnitzel, chapter I was confused as this author says that the schnizels are made with veal. Well since I have been living in Germany, I have eaten alot of schinizel, paprika schinizel, ruhm schinizel and my favorite jeager schinizel and all of it has been made with pork. Beef is very expensive here in Germany. But I liked her recipe for gluhwien. So I would recommend this book for anyone who likes German food.

[Vera Marie · Rating 4 out of 5]

As with other cookbooks on my shelves here, I will continue to dip into this book. I really like the way that Shelton goes into detail about the history and customs behind the recipes, and is precise about what region each recipe comes from. Excellent for anyone wanting to learn about German food culture.

[Lisa · Rating 3 out of 5]

Comprehensive, but dense. If you are a novice, this is a tough cookbook to learn from. If you’re an experienced cook wanting to go deep in German cuisine, this book is very detailed and will allow you to create dishes that ring authentic to the country of their origin. Not a “beautiful” cookbook—it’s all text. I’d rate this a four star book if the audience for it did not include novices.

[X · Rating 1 out of 5]

I'm Germany born and raised and let me tell you: This 60 year old book contains 10% recipes I would recognize as German, 80% recipes that no one has made since 1975 and 10% just complete errors and fabrication.

This book claims Nudelauflauf is a "soufflé served as a hot dessert [...] with coffee [...] as a replacement for cake [...] for a late Sunday breakfast in winter."

Ask any German person what Nudelauflauf is, and they will describe a savoury noodle casserole akin to Mac and Cheese.

Approach this book with great care. If you already know what recipe you are looking for, use it as one of the sources to see an outdated version from "back in the day" before you figure out how to actually make it from a more modern source.

[Lauri · Rating 3 out of 5]

I good book for authentic German cuisine. We made a few recipes and they were meh but I think that’s just how old school German food is. This is a great book for learning the foundations though and building off of.

[James · Rating 4 out of 5]

Made many a recipe and loved it. Some things took some looking up but well worth it. I love how all things are weighed etc, so precise.

[Furrawn · Rating 4 out of 5]

The classic book on German cooking. There's a lot here. Some of the recipes call for various wursts or types of ham that aren't available.

[Manuela · Rating 4 out of 5]

My favorite German cookbook but it doesn't include pictures.

[Honest Mabel · Rating 4 out of 5]

Is that classic Fannie farmer book of German cooking I plan on just buying it

[Sir · Rating 5 out of 5]

This is a great book filled with authentic recipes from the differing regions of Germany. I have not had a single bad recipe yet. This is as thick as a dictionary. You get your money's worth on this one.

[William · Rating 4 out of 5]

This is pretty authentic stuff. Good recipes though sometimes a little hard to follow. Good for real fans of german food.

[Miriam · Rating 5 out of 5]

I have tested quite a few of the recipes in this book and they are wonderful. Reminds me of good home-cooking.

[Vondraya · Rating 4 out of 5]

Quite good.

[Vanessa]

Great cookbook with traditional recipes in english and German. I just wish there were more pictures.

[A.]

Thorough, but I am looking for something more contemporary

[Dorothee Bucholsky · Rating 5 out of 5]

My German cooking bible!!! Just like home'