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Bavarian Bratwurst



Culture fact
Germany has over 1500
breweries and produces
5000 varieties of beer.


Johannes Gutenberg Denkmal in Mainz


Culture fact
The German beer purity law
(das Reinheitgebot)
specifies that beer may
contain only 4 ingredients:
barley, hops, malt, and water.
All additives and preservatives
are prohibited.


German Books & Software (7)

German cooking and cuisine

German Cuisine
The New German Cookbook: More Than 230 Contemporary and Traditional Recipes, by Jean Anderson, Hedy Wurz, 416 p. (1993)
REVIEW: Squashing stereotypes is one mission here, especially the myth of Germany as the "capital of cabbage." Another goal? To provide an authoritative yet up-to-date reference blending the best of the country's old and new cuisines. Both Anderson and Wurz are well suited to these two tasks, the former as a prolific and well-known cookbook author (Doubleday Cookbook, among many others), the latter as a representative of the German national tourist office. In fact, part one is almost as important as the more than 300 recipes; it's a quick but panoramic overview of the region's history and its wines and beers, accompanied by a glossary. The rest of the book yields many gastronomic surprises, including tiny potato pancakes with smoked salmon, asparagus rice soup, braised duck with turnips, rice cakes, leek tarts, and poppy seed ice cream. Plus, those readers seeking sauerkraut and schnitzel will not be disappointed. Review by Barbara Jacobs
Culinaria Germany,  by Christine Metzger, ed., 450 p. (2000)
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking, by Mimi Sheraton, 560 p. (1965)
German Home Cooking, by Martha Swaringen,  368 p. (2003)
German Cooking,  by Marianna Olszewska Heberle, 320 p. (1996)
Just Me Cookin in Germany,  by Dawn Marie Schrandt, 401 p. (2001)
Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant, by Jan Mitchell. (1996)
Authentic German Home Style Recipes, by Gini Youngkrantz, 290 p. (1997)
Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia, by Kay Shaw Nelson, 197 p. (2004)

Regional Cuisine
Germany's Regional Recipes, by Helga Hughes, 172 p. (2002)
Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes, by Nadia Hassani, 270 p. (2004)
Austrian Cooking and Baking, by Gretel Beer, 220 p. (1975)
Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague, by Rick Rodgers, 248 p. (2002)
The Classic Art of Viennese Pastry: From Strudel to Sachertorte, by Christine Berl, 277 p. (1997)
Cuisines of the Alps, by Kay Shaw Nelson, 197 p. (2004)
Swiss Cookbook, by Nika Hazelton, 236 p. (1998)

German-American Cooking
Pickled Herring and Pumpkin Pie: A Nineteenth-Century Cookbook for German Immigrants to America, by Henriette Davidis, 656 p. (2002)
Betty Groff Cookbook: Pennsylvania German Recipes, by Betty Groff, Diane Williamson Stoneback, 144 p. (2001)
German Recipes: Old World Specialties from the Amana Colonies, by Sue Roemig Goree, Joanne Asala, 128 p. (1994)
Lancaster County Cookbook, by Louise Stoltzfus, 251 p. (1993)
Pennsylvania Dutch Country Cooking, by William Woys Weaver, 204 p. (1993)
Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways, William Woys Weaver, 216 p. (2002)


German Beer and Wine
Bavarian Helles, by Horst Dornbusch, 200 p. (2000)
German Wheat Beer, by Eric Warner, 161 p. (1992)
Kölsch: History, Brewing Techniques, Recipes, by Eric Warner, 192 p. (1998)
PROST!: The Story of German Beer, by Horst D. Dornbusch, 162 p. (1998)
The Wines of Germany, by Stephen Brook, 464 p. (2003)
Gault Millau Guide to German Wine, by Joel Payne, Armin Diel (2005)
German Wine Guide, by Armin Diel, Joel Payne, 515 p. (1999)

For Kids
Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes, by Helga Parnell, 72 p. (2002)



 
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