Cooking the German Way (Easy Menu Ethnic Cookbooks)

Cooking The German Way: Easy Menu Ethnic Cookbooks

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Few nations enjoy their food quite as much as the Germans, but German cooks have learnt the lesson of recent years; even the most traditional dishes are now made in a lighter, fresher style. And Germans know a thing or two about freshness; their farmers and retailers have long been at the forefront of the organic revolution. It is a style of cooking which fits in perfectly with current trends for simple, homely dishes with robust flavours.

There are plenty of new twists on traditional recipes; a crusty pork loin with sauerkraut and rhubarb, for instance, or a spicy bread and butter pudding made with stollen. As well as a wealth of recipe photographs, there are also some scene-setting shots of German festivals, shops and street cafes that help place the recipes in the context of German culture.

Serves up tantalising recipes for spaetzle, sauerkraut, Christmas stollen and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home.

Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the German people and their country, holidays, festivals and, of course, their food. Warner, graduate of the prestigious Weihenstephan school of brewing in Germany, guides you through the history, tradition and profiles of wheat beer. This is a thoroughly researched book that teaches history, techniques of brewing and recipe profiles of original wheat beers. It explores this German beer style and has everything a brewer needs to brew wheat beer at home or in a professional brewery.

This cuisine has belonged to wealthy households, especially in cities, since the 19th century.

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The old Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine especially from Tyrol and Salzburg , mainly through the Wittelsbach and Habsburg families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.

A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine.

A Bavarian speciality is the Brotzeit , a savoury snack, which would originally be eaten between breakfast and lunch. Bavaria is a part of Southeastern Germany, including the city of Munich and spreading to board with the countries Austria and the Czech Republic. The region is located at higher elevations, and is known for yielding beet and potato crops and also for the production of fine beers.

Until the 20th century, it was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the quick access to both the North Sea and the Baltic Sea , both being roughly kilometers away from the city center.

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International trade made spices and exotic nutrition items from Asia and South America available since the 16th century which were soon incorporated into civic kitchens. On this basis, the cuisine of Hamburg developed its characteristics nowadays due to the supraregional harmonization of the Northern German and Scandinavian cuisine. Due to its high economic importance, Hamburg does feature many internationally recognized gourmet restaurants: Wheat , grapes , sugarbeets , and barley grow well, along with a variety of vegetables, which grow near Erfurt , the state's capital.

Cauliflower [ acres 3. One-third of Thuringia is covered in forest, and is considered to be one of the best game-hunting regions in Germany. Anyone holding a valid hunting license [81] and a local hunting permit for the area may hunt for game such as red deer , roe deer , wild boar , rabbit , duck , and mouflon mountain sheep.

Pheasant and capercaillie are protected game species that may not be hunted. The wooded areas also contain a wide variety of edible mushrooms , such as chestnut mushrooms, porcini , and chanterelles, along with wild berries, such as blueberries , cranberries , raspberries , and blackberries , which are all traditional accompaniments to game dishes. The most famous foods from Thuringia are Thuringian sausages and Thuringian dumplings. The state is also known for its sausages ; steamed, scaled, and cured varieties are all prepared. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe.

The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished one may only think of the crab as an ingredient in the famous Leipziger Allerlei. In other, impoverished regions where the people had to work hard to yield some harvest e. In the Vogtland region, where the peasants were wealthier, the tradition of Sunday roast remains to this day. The first wave of foreigners coming to Germany specifically to sell their food specialties were ice cream makers from northern Italy, who started to arrive in noticeable numbers during the late s.

With the post-World War II contacts with Allied occupation troops, and especially with the influx of more and more foreign workers that began during the second half of the s, many foreign dishes have been adopted into German cuisine — Italian dishes, such as spaghetti and pizza , have become staples of the German diet. Before , the cuisine from Eastern Germany was influenced by Russian , Polish , Bulgarian and other countries of the Communist bloc. East Germans traveled abroad to these countries on holiday, and soldiers coming to East Germany from these countries brought their dishes with them.

A typical dish that came to the East German kitchen this way is Soljanka. Indian , [93] Vietnamese , Thai , and other Asian cuisines are rapidly gaining in popularity since the early s. Until the late s many of the more expensive restaurants served mostly French inspired dishes for decades. Since the end of the s, they have been shifting to a more refined form of German cuisine. Germany is the third largest agricultural producer in the European Union [94] and the third largest agricultural exporter in the world.

In , German food exports were worth around EUR 66 billion. From Wikipedia, the free encyclopedia. National cuisine of Germany. This section needs expansion. You can help by adding to it. List of German desserts.

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The Single Market Review: Impact on the market. Entrepreneurship, Governance, and Pathways to Internationalization. Routledge International Studies in Business History. Recipes for Classics Revisited. Bread science and technology. Break bread, not tradition". Monthly Notes on Tariff Reform.

Six Thousand Years of Bread: Its Holy and Unholy History. Experience the Great Global Cuisines. Lonely Planet Food and Drink. Radio Hamburg in German. Fuller's Fans Guide to German Stadiums. Local Experiences, Global Connections. Adventure Guide to Germany Series. Who grows, drinks and pays the most?

Consumption, Markets and Politics in the Modern World. Cultures of Consumption Series. Race, Ethnicity, and Entrepreneurship in Urban America. Food in history and culture. Cities where dishes from around the world come together". Routledge Handbook of the Chinese Diaspora. Turkish Challenges to Citizenship and Belonging in Germany.

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