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By HOrst Scharfenberg (19890
[FROM THE PUBLISHERS] Shares regional recipes for soups, salads, fish, poultry, meat, game, sauces, dumplings, vegetables, breads, and desserts.
From one of Germany's leading food writer, here is the most complete and authentic German cookbook ever published -- winner of the World Book Prize of the International Food Editors Club.
Featuring an illuminating historical overview of Germany's 16 distinct culinary regions, this book is a four-star tour of some of the world's most palatable, intriguing and substantial dishes from East Prussian Sorrel Soup and Rhineland Sauerbraten to Berlin Bratwurst in Beer and Hansiatic Christmas Stollen.
VINTAGE HARDCOVER - GOOD CONDITION - DUST COVER GOOD CONDITION