German Cooking

Robin Howe, connoisseur and author of many regional cookbooks and also the iconic, "Dictionary of Gastronomy", presents typical German recipes that come from every part of Germany. An eye-opener to English cooks of the time (the 1950's) when beer soups where thought to be 'adventurous'. But the methods for cooking potatoes, cabbage, white fish, or the homely plum makes this really special.