The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Mimi Sheraton
Language: English
Pages: 523
ISBN: 0394401387
Format: PDF / Kindle (mobi) / ePub
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!
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One-pot stew or soup entree. VEGETABLE DISHES (Gemüsegerichte) The following two recipes are for general and typical preparations you can use when you want vegetables to “taste German.” / STEWED YOUNG VEGETABLES (Dünstgemüse) This pertains to young and tender vegetables, as follows: carrots, turnips, parsley root, parsnip, knob celery, small kohlrabi, horseradish, beets, spinach, lettuce, all cabbages, broccoli and Brussels sprouts, peas, beans, Swiss chard, tomatoes, cucumbers,.
Mixture such as beaten egg whites or whipped cream into a heavier batter. This is best done with a rubber spatula. Although it can be done either way, it is easier to fold if the heavier batter is poured on top of the lighter one. The spatula is then drawn and turned through the mixture, starting in the center of the bowl and working to the side. The bowl is turned after each fold. Gratiné (überkrusten): To brown the top of a cream sauce dish that is sprinkled with breadcrumbs and/or cheese and.
Chestnuts. Toss until chestnuts are coated with butter, then add broth or water. Cover and simmer gently over low heat 20 to 30 minutes, or until chestnuts are tender. Wash, core, peel and cut apple into eighths, lengthwise. Add with rind and juice of lemon to water and sugar. Simmer gently about 5 minutes, or until water becomes syrupy. Remove lemon peel and add cooked, drained chestnuts; flavor with white wine, if you like, and chill. This may be served as a dessert or with such main courses as.
Stollen—angelica, cherries, etc. You can also use half raisins, half currants, in which case use white raisins instead of black. 2. Saxon Stollen (Sächsischer Stollen) is made the same way except that no nuts or fruit, other than black and white raisins, are used. 3. For Poppy Seed Stollen (Mohnstollen), omit all fruits, using almonds only. When dough is rolled into flat ovals, brush with melted butter and fill with: ¾ pound poppy seeds, ground and simmered in 1 cup milk 5 minutes with 1 cup.
Begins to bubble, add diced celery and sauté slowly until it begins to turn light golden color and softens. Stir with a wooden spoon so celery sautés evenly. Sprinkle flour over celery and stir until absorbed. Sauté until flour turns bright yellow; do not let it brown. Cover pan and braise 5 to 10 minutes over very low heat, stirring once or twice. Pour water or stock into pot. Cover and simmer slowly but steadily about ½ hour, or until celery is completely tender. Pour through a sieve and purée.