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File Format | PDF
File Size | 9.36 MB
Pages | 428
Language | English
Category | International Cuisine
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Description: Whether you want
to celebrate your German heritage or simply enjoy cooking up great-tasting
dishes and turning out sweet-smelling pastries from your oven, The Art of
German Cooking and Baking is a most suitable resource and culinary guide.
Author Mrs. Lina
Meier issues this revised edition with a number of improvements. She tells
readers that one of her aims was to "make it as clear, practical and
helpful as possible."
This cookbook
contains about 1,250 recipes, all of which have gone through testing by the
author. She divides all of these into 26 chapters, such as soups, beef, veal,
mutton, pork, poultry and game birds, game, fish, headcheese, and gelatins,
dressings or gravies, potatoes, vegetables, salads, eggs, jams and sauces,
desserts, beverages, breads and cakes, fillings and frostings, cookies,
confectionery, preserves, and menu sandwiches. She has put omelets, pancakes,
waffles, noodles, and pies into a separate chapter.
In addition, she
also dedicates a chapter each for "cookery for invalids" and
miscellaneous, which contains practical information on treating burns, carving
meat and poultry, roasting, pan-frying, flour, and yeast, among others.
Aside from
these, she also supplies this volume with a table of weights particularly used
in Germany and Austria, as well as other units of measurements relevant to
cooking and baking.
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The Art of German Cooking and Baking
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