German Recipes & Cookbooks

How to Cook dishes from Germany

• 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).

• 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.

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking By Mimi Sheraton Random House Released: 1965-10-12 Hardcover (560 pages) List Price: $34.95* Lowest New Price: $10.14* Lowest Used Price: $7.44* Usually ships in 24 hours* *(As of 09:15 Pacific 29 Jul 2010 More Info) Click Here ISBN13: 9780394401386 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed Product Description: A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen.

Culinaria Germany Konemann Hardcover (460 pages) List Price: $39.95* Lowest New Price: $48.00* Lowest Used Price: $25.37* *(As of 09:15 Pacific 29 Jul 2010 More Info) Click Here Product Description: From matjes herrings served with green beans to a Rhineland-style sauerbraten (literally, A"sour roastA") or maultaschen, the Swabian answer to ravioli: in its 460 pages Culinaria Germany presents all of the most popular recipes gleaned from every corner of the country.Detailed and thoroughly illustrated reports show the food in the making, inviting readers to cook their way through each of Germany's sixteen states. The book also provides in-depth background information on traditional specialities, their ingredients and preparation, organised by region. This volume opens up a whole world of cooking that is sure to enrich your own cooking repertoire.

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes By Jean Anderson William Morrow Cookbooks Released: 1993-10-13 Hardcover (416 pages) List Price: $30.00* Lowest New Price: $11.50* Lowest Used Price: $8.01* Usually ships in 24 hours* *(As of 09:15 Pacific 29 Jul 2010 More Info) Click Here Product Description: Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Lübeck 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 Würz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

Great German Recipes Penfield Pr Released: 2002-08-01 Spiral-bound (160 pages) List Price: $7.95* Lowest New Price: $7.95* Lowest Used Price: $7.93* Usually ships in 24 hours* *(As of 09:15 Pacific 29 Jul 2010 More Info) Click Here Product Description: This book, in the popular recipe-card-file-size, stocking-stuffer format, is chock full of best recipes and notes about Germany, including information on German-American culture, language, and sites. The German specialties in this book are wonderful. Beverages of fruit punch and May wine are sure to please any visitor. Start your meal with a dandelion salad and Bremen herring served with Old-Order Amish bread! For a main course try stuffed cabbage rolls or venison Terrine with Black Forest asparagus and caraway potatoes. For dessert, try the Bavarian sweet rolls or Oma's apple dumplings!

German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen By Marianna Olszewska Heberle HP Trade Paperback (320 pages) List Price: $18.95* Lowest New Price: $13.33* Lowest Used Price: $10.63* *(As of 09:15 Pacific 29 Jul 2010 More Info) Click Here Product Description: A combination of traditional recipes with lighter, contemporary German dishes--from soups and salads to entrees and desserts--this cookbook is filled with more than two hundred easy-to-follow German recipes adapted for the American kitchen. Original.