The German Cookbook

(Hardback)

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Description

Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles.

Reviews

As featured in Vogue, Food52, and The Wall Street Journal
'...Beautifully designed, lavishly photographed, well written and pretty exhaustive too. You get a true insight into [the country's] food, with history, culture and regional recipes all mixed. My favourite culinary series.' - The Mail on Sunday

'A hit parade of German cooking.' - National Post
Caspar David Friedrich. . . . It's hard not to feel hungry after browsing through the hundred-plus food
photographs.' - Vogue

Author Bio

Television and radio personality Alfons Schuhbeck hails from Bavaria, and is considered an authority on German cuisine. In addition to his work as a broadcaster and chef, Schuhbeck is a restaurateur and businessman, with an online food business, wine bistro, spice shop, ice-cream parlour, two restaurants, and a cooking school.