Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WUrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LUbeck 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 WUrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.
"These contemporary versions of Germany's hearty regional cuisines, from Munich to Hamburg, show Jean Anderson's special talent for researching, and adapting, recipes for American kitchens. Great eating here, or there!"-- Jean D. Hewitt, "Family Circle""Cherish this book by consummate food writer Jean Anderson and enjoy the new, lighter food of Germany."-- Barbara Kafka, author of "Party Food""This long-awaited volume...is not only a veritable relevant cookbooks to be published in years. Those who still believe that genuine German food is little more than sauerbraten, potato pancakes, and heavy cakes will have their eyes opened to (and thier tastebuds piqued by) a delectable trout soup, an intriguing squab and green bean salad with warm gravy dressing, and quark pudding with cherries. Virtually every wonderful classic dish is included here, but equally exciting are the more updated, contemporary recipes that confirm the important role Germany now plays in the evolution of world gastronomy. No serious cook (or traveler) should be without this useful and fascinating new book."-- James Villas, "Town & Country"