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.

Culinaria Germany By Christine Metzger Ullmann Paperback (460 pages) List Price: $24.95* Lowest New Price: $15.65* Lowest Used Price: $15.65* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 2010 More Info) Click Here Product Description: Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen. The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate. Learn about the history behind the dishes, their cultural significance, and how to prepare them. Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product. Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.

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: $21.07* Lowest Used Price: $14.55* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 2010 More Info) Click Here ISBN13: 9780394401386 Notes: Brand New from Publisher. No Remainder Mark. Product Description: A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen.

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: $14.15* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 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!

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: $11.85* Lowest Used Price: $9.99* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 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.

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library) By Nadia Hassani Hippocrene Books Hardcover (270 pages) List Price: $24.95* Lowest New Price: $15.65* Lowest Used Price: $13.20* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 2010 More Info) Click Here ISBN13: 9780781810579 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Spoonfuls of Germany offers an in-depth look at the surprisingly diverse German regional cuisine. Stretching from the shores of the North and Baltic Seas to the Alps, Germany has a large number of distinctive regional dishes that encompass a wide variety of vegetables and fruits, meat, poultry, seafood, dairy products, and much more. The country's position in the heart of Europe, bordering on nine nations, has also greatly influenced German food and cooking. The regional specialties in this book present the full spectrum of German food. Spoonfuls of Germany goes beyond the saurkraut and knackwurst stereotype to unveil the often-overlooked diversity of German cuisine. The 170 regional recipes range from classic dishes such as spaetzle and sauerbraten, to forgotten delicacies like Westphalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book. Complete with b/w photos and maps.

Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) By Helga Parnell Lerner Publishing Group Hardcover (72 pages; 1) List Price: $25.26* Lowest New Price: $21.79* Lowest Used Price: $18.80* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 2010 More Info) Click Here Product Description: Introduces the history, land, and food of Germany and includes recipes for such dishes as potato dumplings, noodle salad, and Black Forest torte.

The Food and Cooking of Germany: Traditions & Ingredients in 60 Regional Recipes & 300 Photographs By Mirko Trenkner Aquamarine Hardcover (128 pages) List Price: $29.99* Lowest New Price: $17.72* Lowest Used Price: $15.49* Usually ships in 24 hours* *(As of 03:17 Pacific 9 Feb 2010 More Info) Click Here ISBN13: 9781903141670 Notes: Brand New from Publisher. No Remainder Mark. Product Description: This book presents a selection of the very best of German food, with 60 superb recipes from simple farmhouse fare to international classics. With over 300 photographs, this book will provide all you need to experience authentic German cooking.