New German Cooking: Recipes for Classics Revisited

Overview

Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade ...
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Overview

Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.
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Editorial Reviews

Publishers Weekly
★ 01/19/2015
Coauthors and business partners Jeremy and Jessica Nolen, the couple behind Philadelphia’s Bauhaus Schmitz, address the culinary elephant in the room from the get-go: ask most people what they think about German food, and they’ll answer “sausage, schnitzel, and sauerkraut,” followed by the adjectives heavy, fatty, and meat-obsessed. Over the course of the book’s 200-plus pages and 100-plus recipes, the duo do their best to refute that preconception (though, yes, there’s a fair amount of meat, mustard, and pickled items) with a winning collection of approachable recipes. This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes. Those who have the culinary wherewithal to attempt cold-smoked venison carpaccio with pickled oyster mushrooms, or a roasted goose with pretzel-apple stuffing and Gewürztraminer glaze, are given the tools and straightforward directions to do so, but the recipes, for the most part, are easy to source and fairly simple to prepare. This is terrific update on an often-overlooked cuisine. (Jan.)
From the Publisher
" This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes. Those who have the culinary wherewithal to attempt cold-smoked venison carpaccio with pickled oyster mushrooms, or a roasted goose with pretzel-apple stuffing and Gewürztraminer glaze, are given the tools and straightforward directions to do so, but the recipes, for the most part, are easy to source and fairly simple to prepare. This is terrific update on an often-overlooked cuisine." - Publishers Weekly

"Chef Jeremy Nolen shares his passion for food and his delicious culinary journey with us through approachable recipes and delectable antidotes. In New German Cooking, Jeremy articulates the refinement of German cooking as well as dispelling some of the clichés of one of my favorite cuisines. His words and recipes bring me back to warm memories of my very own apprenticeship, some decades ago, in the sleepy mountains of Germany's Black Forest!" - Chef John Besh, restaurateur, author, and philanthropist

"Quietly, and with the dedication you would expect from a chef with vision and passion, Jeremy Nolen has been worshipping at the altar of German food, reimagining it for a new generation when needed and relying on timeless technique when warranted. This is Der Himmel for the schnitzel set!" -Andrew Zimmern, chef, author, teacher, and the host, co-creator, and co-producer of Bizarre Foods on Travel Channel

"New German Cooking ain't yer oma's cookbook. It's better. With imagination and finesse, Jeremy and Jessica Nolen update classics and lighten, brighten, and most of all modernize German cooking, that most misunderstood of cuisines." -Hank Shaw, James Beard Award-winning author of the website Hunter Angler Gardener Cook

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Product Details

  • ISBN-13: 9781452128061
  • Publisher: Chronicle Books LLC
  • Publication date: 1/27/2015
  • Pages: 248
  • Sales rank: 84,495
  • Product dimensions: 8.10 (w) x 10.10 (h) x 0.90 (d)

Meet the Author

Jeremy and Jessica Nolen are the husband-and-wife chef team behind Brauhaus Schmitz. They live in Philadelphia, Pennsylvania.
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