The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine
Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences.
This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes.
These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes.
The German Cookbook is the latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines.

The German Cookbook

Cookbooks, Food & Wine

Schuhbeck, Alfons

Regional & International

Phaidon Press

Nur nichts anbrennen lassen

Langen - Mueller Verlag

Mein bayrisches Kochbuch.

Zabert Sandmann

Meine bayerische Kochschule

ZS Verlag GmbH

Herzhaft & süß - Feine Kleinigkeiten

Schwalber, Angelika

Entertaining & Holidays

Schuhbecks Welt der Kräuter und Gewürze

Meine neubayerische Küche: Klassiker modern interpretiert

Deutschland - das Kochbuch

Kulinarische Geschichten: Lieblingsrezepte zum Nachkochen und Nachlesen

Cooking Education & Reference

Klein, aber fein: Die ganze Welt der Tapas, Antipasti & Co.

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