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Eat Smart in Germany: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure
     

Eat Smart in Germany: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure

by Mary Bergin
 

Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest.
    Authentic German dining begins with

Overview

Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest.
    Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudel—but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.

Eat Smart in Germany connects menus and markets to geography, history, and regional pride. In the book are these practical and fun features:
• dozens of delicious recipes from chefs and other food experts that allow travelers and cookbook lovers to re-create the cuisine
• a Menu Guide that demystifies food selection, allowing visitors to order with confidence
• a Food and Flavors Guide that provides a comprehensive list of foods, spices, cooking styles, and more to assist shoppers at colorful outdoor markets
• an explanation of culinary history that covers the origins and varieties of ingredients, regional recipes, and well-known German favorites
• a translation of useful phrases that eases the challenge of shopping for food or placing an order in restaurants
• glossaries that introduce food and cooking terms in German and English.

Winner, Next Generation Indie Book Awards Competition

Finalist, Eric Hoffer Award

Honorable Mention, Foreword Book of the Year, Travel Guides

Editorial Reviews

From the Publisher
Eat Smart in Germany provides a most enjoyable and gratifying way for travelers to savor the flavors of Germany to better understand her culture, traditions, and heritage.”—77 Square

“Her book made me hungry and ready to go to Germany.”—Doug Moe, Wisconsin State Journal

Library Journal
In this latest volume of Gingko’s “Eat Smart” series, Bergin (Hungry for Wisconsin), a journalist from Wisconsin, combines three perennial favorites: travel, restaurants, and recipes. Starting with a historical survey of German cuisine and a discussion of regional variations, Bergin sets the stage for her exploration of contemporary German food. She traveled extensively in Germany in preparation for writing this book and includes wonderful color photographs of the dishes she discusses and the chefs who created them. She provides a recipe section with easy-to-follow instructions for many standard dishes. Also included here are a small section on German food suppliers and a list of the restaurants Bergin visited as well as a list of helpful German phrases (with a pronunciation key). Last but not least, Bergin offers detailed menu guides that explain many common ingredients and names of various dishes.

Verdict Bergin’s guide will appeal to travelers and lovers of all things German, especially those who want to be informed before they go. It will be especially helpful to those experiencing German cuisine for the first time. Highly recommended.—Holly Hebert, Brentwood P.L., TN
(c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Product Details

ISBN-13:
9780977680146
Publisher:
Ginkgo Press
Publication date:
03/15/2013
Edition description:
1
Pages:
160
Product dimensions:
5.50(w) x 8.50(h) x 0.70(d)

Meet the Author

Mary Bergin of Madison, Wisconsin, is a lifelong professional journalist whose writing forte is food and travel. Her award-winning books about Wisconsin and the Midwest demonstrate an intense interest in regional quirks and specialties.

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