German Cookery

Originally published as Mein Kochbuch, German Cookery enjoys enormous popularity in Germany, eloquent testimony to its authenticity and dependability. Now completely adapted for use in the American kitchen, it will delight both the experienced cook who is looking for new recipes (or variations on old ones) and the novice who has yet to make her first Wiener Schnitzel. All the favorites of German cuisine are here. From Goose Liver Canapes, Stuffed Dark Bread, Beer Soup, Cold Wine Soup, Sponge Soup Noodles, Carp with Creamed Horse-radish, and Jellied Herring to Chicken Fricassee, Chicken Paprika, Stuffed Capon, Goose Liver Cutlet, Roast Duckling, Calf's Liver with Bacon, Veal Goulash, Sauerbraten, Ox Tongue in Madeira, Pork Chops with Mustard, and Kasseler Roast Ribs of Pork. The Germans excel in accompaniments, and German Cookery includes recipes for Bavarian Bread Dumplings, Tyrolean Dumplings, the celebrated Spatzle, Niedernauer Potatoes, Alsatian Fried Potatoes, Potato Noodles, Curly Cabbage, Winter Cabbage, Sauerkraut, Chestnut Puree, and salads made from cucumbers, radishes, and beets. German baking is among the world's finest. In German Cookery, there are recipes for such famous breads and desserts as Cherry Pancakes, Cream Strudel, Apples in Nightgowns, Fruit Rice, Noodle Pudding, Yeast Braid, Apple Charlotte, Hazelnut Ring, Crisp Twists, Rum Cake, Macaroon Tart, and Nurenberger Spice Cake. Comprehensive and definitive, German Cookery captures the breadth and spirit of German cuisine. It is a volume no kitchen should be without.Schuler, Elizabeth M. is the author of 'German Cookery' with ISBN 9780517506639 and ISBN 0517506637.