German Recipes & Cookbooks

Welcome
 
Baking
Cookbooks
 
By Ingredients
Cookbooks
 
Food & Cooking
Magazines
 
Gourmet Food &
Ingredients
 
Holiday
Cookbooks
 
National & Regional
Cookbooks
 
Recipes
 
Unit
Conversions
 

 

Menu


 National + Regional Cookbooks

 African
 Albanian
 Arab
 Argentine
 Armenian
 Asian
 Australian
 Austrian
 Belgian
 Brazilian
 British
 Bulgarian
 Burmese
 Cambodian
 Canadian
 Caribbean
 Chinese
 Colombian
 Croatian
 Cuban
 Cypriot
 Czech
 Danish
 Dutch
 Eastern European
 Egyptian
 Estonian
 Ethiopian
 Finnish
 French
 Georgian
 German
 Greek
 Hungarian
 Icelandic
 Indian
 Indonesian
 International
 Iranian
 Irish
 Israeli
 Italian
 Jamaican
 Japanese
 Jewish
 Korean
 Latin American
 Latvian
 Lebanese
 Lithuanian
 Malaysian
 Maltese
 Mediterranean
 Mexican
 Middle Eastern
 Moroccan
 Native American
 New Zealand
 Norwegian
 Pacific Rim
 Persian
 Peruvian
 Philippine
 Polish
 Portuguese
 Puerto Rican
 Romanian
 Russian
 Scandinavian
 Serbian
 Somali
 South African
 Spanish
 Sri Lankan
 Swedish
 Swiss
 Thai
 Tibetan
 Turkish
 Ukrainian
 USA
      African-American
      Amish & Mennonite
      Barbecue
      Cajun & Creole
      California
      Hawaii
      Middle Atlantic
      Midwestern
      New England
      Northwestern
      Puerto Rican
      Soul Food
      Southern
      Southwestern
      Western
 Vietnamese
 West African
 Wok Cookery
 

Other Recipe Sites
 
Barbecue Recipes
  • Barbecue Recipe Downloads
  • Barbecue Recipe eBooks

    Cake Recipes
  • Cake Recipe Downloads
  • Cake Recipe eBooks

    Chinese Recipes
  • Chinese Recipe Downloads
  • Chinese Recipe eBooks

    Cookie Recipe Downloads

    Dessert Recipes
  • Dessert Recipes Downloads
  • Dessert Recipes eBooks

    Hungarian Recipes
  • Hungarian Recipes Downloads
  • Hungarian Recipe eBooks

    Indian Recipes
  • Indian Recipe Downloads
  • Indian Recipes eBooks

    Jamaican Recipes
  • Jamaican Recipes Downloads
  • Jamaican Recipe eBooks

    Japanese Recipes
  • Japanese Recipe Downloads
  • Japanese Recipe eBooks

    Jewish Recipe Downloads

    Pizza Recipes
  • Pizza Recipe Downloads
  • Pizza & Pasta Recipes eBooks

    Raw Food
  • Raw Food Downloads
  • Raw Food eBooks

  • Restaurant Recipes Downloads
  • Restaurant Recipes eBooks

    Vegetarian Recipes
  • Vegeterian Recipes Downloads
  • Vegetarian Recipes eBooks

  •  

    Search The 'Net

     
      


       
    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.


    Your Comments

    Please share your comments on this page:

       

    America's Restaurant Recipes


    German Cookbooks

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

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

    By Luisa Weiss

    imusti
    Released: 2016-10-18
    Hardcover (288 pages)

    Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
    List Price: $35.00*
    Lowest New Price: $17.30*
    Lowest Used Price: $22.11*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 More Info)


    Click Here
    • Ten Speed Press
    Product Description:
    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.

    From her cheerful Berlin kitchen, 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. 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
    List Price: $22.00*
    Lowest New Price: $14.81*
    Lowest Used Price: $6.32*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 More Info)


    Click Here
    • 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
    List Price: $40.00*
    Lowest New Price: $16.75*
    Lowest Used Price: $4.08*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 More Info)


    Click Here
    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!

    Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat

    By Meike Peters

    imusti
    Released: 2016-10-11
    Hardcover (256 pages)

    Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat
    List Price: $35.00*
    Lowest New Price: $19.22*
    Lowest Used Price: $25.13*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 More Info)


    Click Here
    • Prestel Publishing
    Product Description:
    2017 James Beard Award Nominee for General Cooking

    Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters’s site, Eat in My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters’s famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans’ favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six “Meet In Your Kitchen” features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.

    Wine Atlas of Germany

    By Dieter Braatz & Ingo Swoboda

    University of California Press
    Hardcover (280 pages)

    Wine Atlas of Germany
    List Price: $60.00*
    Lowest New Price: $40.82*
    Lowest Used Price: $40.82*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 More Info)


    Click Here
    Product Description:
    Featuring sixty-seven exceptional color maps as well as eighty-seven vivid images by photographer Hendrik Holler and others, this is the most comprehensive and up-to-date atlas of German wine—a detailed reference to vineyards and appellations. The authors explain the geography of all the German wine-growing regions and provide independent analysis and ranking of the most significant vineyards in each region. In addressing the growing American appreciation of German wines, the atlas pays in-depth attention to Rieslings from the Mosel and other premier regions while also acquainting readers with wines from less familiar areas such as the Ahr, Baden, the Taubertal, and Franconia. Beautifully produced, with helpful sidebars and succinct essays, this book will become the standard reference on the subject.

    Oktoberfest Cookbook

    By Julia Skowronek

    DK
    Released: 2015-08-18
    Hardcover (144 pages)

    Oktoberfest Cookbook
    List Price: $20.00*
    Lowest New Price: $11.11*
    Lowest Used Price: $10.26*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 More Info)


    Click Here
    Product Description:

    Oktoberfest Cookbook will help you create your own Oktoberfest-inspired feasts with 50 recipes straight from Germany's most famous beer halls.

    Oktoberfest Cookbook features all the favorite recipes from Munich's beer tents: sauerkraut, sausages, sauerbraten and beyond, with 50 recipes for both traditional Bavarian dishes and modern takes on food stall favorites. Recipes include snacks and soups, meaty and vegetarian mains, and sweet desserts and treats. Throughout, full-color photography, tips, and feature spreads on "Wiesn" knowledge capture the Oktoberfest atmosphere at its best.

    Whether you dream of an Oktoberfest adventure, are hosting a party of your own, or simply love authentic German cuisine, Oktoberfest Cookbook will have you raising your glass to shout "Prost!"

    The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

    By Jean Anderson

    HarperCollins
    Released: 1993-10-13
    Hardcover (416 pages)

    The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
    List Price: $30.00*
    Lowest New Price: $13.91*
    Lowest Used Price: $0.99*
    Usually ships in 24 hours*
    *(As of 22:05 Pacific 29 Apr 2017 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.


    America's Restaurant Recipes

     
     


     
    Our sites use cookies, some of which may already be set on your computer. Use of our site constitutes consent for this. For details, please see Privacy.

    Contact Us     Privacy     Terms Of Use     Advertising/Endorsements Disclosures

    Copyright © 2005-2015, Answers 2000 Limited
     
     
      Disclosure: Our company's websites' content (including this website's content) includes advertisements for our own company's websites, products, and services, and for other organization's websites, products, and services. In the case of links to other organization's websites, our company may receive a payment, (1) if you purchase products or services, or (2) if you sign-up for third party offers, after following links from this website. Unless specifically otherwise stated, information about other organization's products and services, is based on information provided by that organization, the product/service vendor, and/or publicly available information - and should not be taken to mean that we have used the product/service in question. Additionally, our company's websites contain some adverts which we are paid to display, but whose content is not selected by us, such as Google AdSense ads. For more detailed information, please see Advertising/Endorsements Disclosures

    In Association With Amazon.com
    Answers 2000 Limited is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
    In Association With Amazon.co.uk
    Answers 2000 Limited is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk.

    CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED 'AS IS' AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.
    CERTAIN CONTENT THAT APPEARS ON THIS SITE,COMES FROM AMAZON EU S. r.l. THIS CONTENT IS PROVIDED 'AS IS' AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.

    All trademarks are property of their respective owners.
    All third party content and adverts are copyright of their respective owners.

    Some graphics on our web sites are Copyright (C) 1997-2000 Hemera Technologies Inc., and used under license. All such pictures are provided for viewing purposes only and are not to be saved or downloaded. All such pictures of recognizable individuals are models and used for illustrative purposes only, and not meant to imply any association or endorsement of said individual with any product or service.