This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.
Table of Contents
CONTENTS: Foreword; A Fresh Look at German Cuisine; Northern Lights; Eastern Roots; Western Crossroads; Southern Peaks; People and Profiles; Index.