Look around a table brimming with traditional German foods and you’ll see more than delicious dishes. Each tells a story too good to miss.
Classic German cookbook : 70 traditional recipes from Germany, Austria, Hungary and the Czech Republic, shown step-by-step in 300 photographs
Lesley Chamberlain, Catherine Atkinson and Trish Davies.
London : Southwater, 2007.
Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.
German, Austrian, Czech & Hungarian : 70 traditional dishes from the heart of european cuisine
Catherine Atkinson & Trish Davies, contributing editor Lesley Chamberlain.
London : Lorenz, 2005.
Over 70 traditonal recipes from these rich historic cuisines, all shown in easy to follow step-by step pictures.
German home cooking
compiled and written by Maria Swaringen.
[Bloomington, Ind.] : 1st Books Library, c2003.
- "Includes notes, true stories and memoirs of growing up in Germany. Plus information regarding the "Munich Octoberfest", "Fasching" (Mardi Gras) in Germany, etc."
- Includes index.
Hans Rockenwagner with Brigit Binns.
Berkeley, Calif. : Ten Speed Press, 1997.
Marianna Olszewska Heberle.
New York : HPBooks, 1996.
Savory German cuisine is made lighter and easier for today's busy cook. Much more than sausage and sauerkraut, German Cooking combines traditional recipes with lighter dishes that reflect contemporary German lifestyle. More than 200 easy-to-follow recipes are featured--with easy-to-find ingredients. Color photos.
The new German cookbook : more than 230 contemporary and traditional recipes
Jean Anderson and Hedy Wurz.
New York : HarperCollinsPublishers, c1993.
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy W_rz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in L_beck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy W_rz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.
Sauerkraut – The word comes from the German sauer (sour) and kraut (vegetable, cabbage), but sauerkraut is really a Chinese invention. Laborers building the Great Wall discovered their supply of cabbage was spoiling. To preserve it, they shredded the cabbage, mixed it with rice wine, and barreled it. A thousand years later, Genghis Khan's armies took it along to the Middle East. From there the Turks introduced it to Europe, including Germany. That makes sauerkraut a German import.
Weiner schnitzel - The breaded veal cutlet originated in Milan, Italy at the time of the Austrian Empire. The story goes that the Austrian emperor liked the Scaloppini a la Milanese (sautéed cutlets) he was served so much that he took the chef back to his court in Vienna. The dish quickly became popular throughout the German-speaking countries.
Hot dog - Also known as a ‘frankfurter’, it gets its name from the German City of Frankfurt. St. Louisans are a part of ‘frankfurter’ story. A German immigrant to St. Louis, Antonoine Feuchtwanger, is said to have put the sausage in a bun to keep customers from burning themselves with the hot sausages.
Weihnachtssalat - This Christmas salad, is filled with herring, fruits and nuts. Germans believe ‘if you eat this dish on Christmas Eve you will never be in want.’
Spaetzle - Noodles or dumplings, you decide. Spaetzle dough is made with flour, eggs, water or milk, salt, and sometimes nutmeg. After mixing, the dough is cut into slivers and forced through a sieve into small pieces that are then boiled. Spaetzle translates to ‘little buttons’ or ‘little sparrows’, perhaps after its shape.
German foods and their stories—for both we can say ‘Das is goot!’
Article by: St. Louis Public Library staff