The robust cuisines of Germany, Austria, Hungary and the Czech Republic have all proved enduringly popular and have extended beyond Europe with migrations to North America, Canada and beyond. Pork, beef, tomatoes and spices, particularly paprika, are the basis of many of the region s classic dishes, among them Pork Stew with Sauerkraut and Hungarian Goulash. Beef Stroganov is, of course, renowned, but perhaps it is the cakes and pastries that are the most famous culinary feature such as Stollen, Lebkuchen and Plum Dumplings.With each recipe tested and adapted to suit every cook and any type of kitchen, this evocative and inspirational cookbook will delight all those who wish to explore or discover the delicious traditional cooking of Germany. CLASSIC GERMAN COOKBOOK 70 traditional recipes from Germany, Austria, Hungary and the Czech Republic, shown step by step in 300 photographs Lesley Chamberlain with Catherine Atkinson and Trish Davies CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Lesley Chamberlain is a writer and linguist specializing in the food and cooking of Eastern Europe. Catherine Atkinson is a trained Cordon Bleu cook who worked in various hotels and restaurants before turning to publishing, creating recipes and styling food. Trish Davies is a food specialist and stylist with an impressive career in magazine and book publishing.
Biblio NotesAn evocative collection of much-loved regional recipes from Germany and the surrounding regions of central Europe, including Sour Cherry Soup, Sauerbraten, Sachertorte, and Apple Strudel Provides a fascinating look at the region s rich culinary history, full of hearty and nourishing meal ideas that are brimming with variety and taste Includes chapters on soups and appetizers, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes Each recipe is explained with easy-to-follow instructions while helpful cook s hints and tips, and a glorious picture of each finished dish help the reader to achieve the perfect end result
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