German-American Cookbook: With Emphasis on Recipes Brought to Southern Illinois in 1848 by My Family from Werra Valley

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Product Details

  • ISBN-13: 9780759668768
  • Publisher: AuthorHouse
  • Publication date: 3/28/2002
  • Pages: 140
  • Product dimensions: 4.90 (w) x 7.90 (h) x 0.50 (d)

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  • Anonymous

    Posted April 16, 2002

    German Cookbook: The American Way

    -------------------------------------------------------------------------------- In this crisply written, thoroughly accessible book designed for the home chef, author William D. Setzekorn has adapted a full repertoire of recipes handed down through the generations. Representatives of the cuisine brought to the United States by German immigrants in the mid-nineteenth century, this treasure trove of family favorites has been adapted to suit the contemporary American kitchen. All ingredients are readily available in any market and many convenience products have been integrated without compromising the authenticity of the dishes. A full range of courses is offered here: appetizers like chicken liver pâté and stuffed mushrooms; potato, asparagus and chicken soups; a surprising array of seafood choices. There is an assortment of interesting preparations for game birds - pheasant in orange sauerkraut and duckling braised in red cabbage; roast goose with fruit stuffing. For the heartiest appetites there are plenty of savory roast, schnitzels and stews, creamed vegetables and many variations on the ubiquitous cabbage. Still hungry for something sweet...try German pancakes or one of the strudel, kuchen or cookie recipes. This is an ethnic cookbook, but one so full of homey comfort foods of any American kitchen that the German-American Cookbook will be a popular addition to any home culinary library.

    1 out of 1 people found this review helpful.

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