A cookbook and travel guide through the states north of the Main river of Germany, many of them off the beaten path. The author takes the reader through twelve months of seasonal food, events, history, introduces local traditional menus and customs and fills in some information about these traditions and customs of the area. Twelve venues, twelve menus and as many dishes based on the month, season, and its local traditional events. The recipes are authentic, based on a collection of family and friends' home cooking, all of them tested with American ingredients and American measurements. A fun journey.
|Publisher:||Studio 214 Publishing|
|Edition description:||2, Revised with New Design and Format ed.|
|Product dimensions:||8.50(w) x 8.50(h) x 0.32(d)|
Table of ContentsFacts about Germany, europe and their history
Prussia and Bohemia
A map of Germany and the venues in this book
Converting European to American measurements
A little guide to German pronunciation
The menus and venues
About basic ingredients in German cooking
About American versus German ingredients
A little guide to commonly used herbs and spices
About beers and wines
Mushrooms in Europe dieting?