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    RecipesManiac.com   >   National + Regional Cookbooks   >   German

       
     

    How to Cook dishes from Germany


    Germany In other countries, German food often has a reputation for consisting of large amounts of red meat, simply prepared and cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500 varieties!

    Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a "second breakfast" (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day's main hot meal to be eaten in the evening instead of at lunch time.

    Some popular German recipes and dishes include:
    • Blood sausage (German: Blutwurst) - A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's blood, but in the Rhineland area, horse meat with is traditional. A popular variation is "zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.

    • Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal). They are normally eaten hot with mustard and ketchup, and are also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.

    • Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American "frankfurter" sausage.

    • Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.

    • Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as "knödel" or "knödeln".

    • Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).

    • Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.

    • Eisbein - Braised leg of pork, served with gravy, klöße (potato dumplings) and sauerkraut (fermented cabbage). In Berlin, eisbein is cooked with pea puree.

    • Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut (fermented cabbage).

    • Schupfnudeln - Sauerkraut (fermented cabbage) cooked with potato noodles.

    • Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.

    • Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.

    • Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle (noodles). The stew is topped with onions fried in butter.

    • Linsen, spätzle und saitenwürstle - Spätzle (noodles) cooked with lentils and Frankfurter-style sausages.

    • Kässpätzle - Spätzle (noodles) mixed with grated cheese and fried onions, then fried or baked.

    • Krautspätzle - A cooked mixture of spätzle (noodles), sauerkraut (fermented cabbage), onions and butter.

    • Weißwürste - White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of "second breakfast" (German: zweites frühstück).
    Some German desserts include:
    • Lebkuchen - Cookies made from gingerbread, also often eaten during the Christmas period.

    • Schwarzwälder kirschtorte - Known as "Black Forest gateau" in the United Kingdom, and "Black Forest cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.

    • Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.


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    Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

    By Luisa Weiss

    Luisa Weiss
    Released: 2016-10-18
    Hardcover (288 pages)

    Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
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    • Classic German Baking The Very Best Recipes for Traditional Favorites from Pfeffernusse to Streuselkuchen
    Product Description:
    From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. 

    German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.

    Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.

    Classic German Baking
    is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

    Grandma's German Cookbook

    By Linn Schmidt

    Brand: DK ADULT
    Released: 2012-08-20
    Hardcover (200 pages)

    Grandma s German Cookbook
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    • Used Book in Good Condition
    Product Description:
    Whether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother — that is, until now!

    Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family.

    They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.

    The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

    By Mimi Sheraton

    Random House
    Released: 1965-10-12
    Hardcover (523 pages)

    The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
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    Product Description:
    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!

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)

    By Gabrielle Rossmer Gropman

    Brandeis
    Hardcover (272 pages)

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)
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    Product Description:
    This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans—a mother-daughter author pair—have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing.

    Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine.

    Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s.

    Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

    The Wurst!: The Very Best of German Food

    By OTTO WOLFF

    Smith Street Books
    Released: 2017-09-05
    Hardcover (128 pages)

    The Wurst!: The Very Best of German Food
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    Product Description:
    A book celebrating all the greats of German cuisine—a food culture as rich as any other in Europe.

    For too long it’s been a cuisine undervalued against those other European stalwarts—French and Italian. It is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare—from slow-cooked roasts to hearty salads, tasty snacks, enriched breads, and moreish desserts—it has it all.

    Hot dogs, burgers, pretzels, rye bread, and beer are just some of the hugely popular foods that had their origins in Germany. Even if you think you have no knowledge of German food, you would be surprised how influential this cuisine has been throughout history.

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