Black Forest Cuisine: The Classic Blending of European Flavors

Hardcover (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $5.74
Usually ships in 1-2 business days
(Save 83%)
Other sellers (Hardcover)
  • All (9) from $5.74   
  • New (4) from $17.61   
  • Used (5) from $5.74   

Overview


If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you! Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs-from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: Hungarian Goulasch Spätzle & Potato Stew Bienenstich Sauerbraten More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.
Read More Show Less

Editorial Reviews

Publishers Weekly
For the uninitiated, this collection of recipes makes an apt introduction to the cuisine of southwest Germany. Inflected with French, Swiss and Italian traditions, Black Forest cookery goes beyond the sauerkrauts, wursts and sp etzles we associate with German food though there's plenty of that here, too. In his introduction, the chef/owner of Philadelphia's historic City Tavern reveals that there are many similarities between the postwar eating habits of his native Black Forest and the 18th-century American dishes he now serves on a nightly basis (Germans began settling Pennsylvania around that time, Staib explains). Both emphasize fresh, local ingredients and hand-butchered meats. The book is divided not by courses but by styles of cooking associated with specific dining locations, be it a cafe, a gasthaus (a guesthouse that serves tavernlike food), a fashionable hotel or at your own table. Throughout, Staib shows equal affection for humble fare like Stuffed Tomatoes (filled with bologna and Swiss cheese) and his more sophisticated dishes, like Paupiettes of Brook Trout topped with salmon roe. Readers will come away with a taste of the indigenous foodstuffs of the region, from the asparagus in Smoked Trout Salad to the mirabelle plums in the Clafouti Tart. (Nov.) Copyright 2006 Reed Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780762421350
  • Publisher: Running Press Book Publishers
  • Publication date: 10/28/2006
  • Edition description: New Edition
  • Pages: 328
  • Sales rank: 478,920
  • Product dimensions: 8.90 (w) x 9.50 (h) x 1.20 (d)

Meet the Author


Jennifer Lindner McGlinn is a trained pastry chef, food writer, and historian. She has worked as executive editor of Art Culinaire, a professional chefs’ magazine, as well as in the curatorial departments at Winterthur Museum, the Rosenbach Museum and Library, and Valley Forge National Park/National Center for the American Revolution. Ms. McGlinn is the co-author, along with Chef/Proprietor Walter Staib, of The City Tavern Baking & Dessert Cookbook, and worked as recipe editor, contributor, and consultant on Dining at Monticello. She contributes food and culture articles to Signature Brandywine Magazine, and prepares specialty desserts for her business, Goodwife Confections. Chef Walter Staib is the highly acclaimed chef and proprietor of Philadelphia’s celebrated City Tavern restaurant. He is the author of two other cookbooks: City Tavern Cookbook, and City Tavern Baking & Dessert Cookbook. He has been named the “Culinary Ambassador to the City of Philadelphia,” and has received numerous awards and recognition for his outstanding cuisine.
Read More Show Less

Customer Reviews

Average Rating 4
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 17, 2014

    Recommendation Plus!

    My wife, who is from Germany, found the recipes to be authentic and easy to follow. The very first uses brought excellent, and delicious, results. Predictable, consistent dishes have made this wonderful cookbook a winner!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)