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eBook Culinaria Germany ePub

eBook Culinaria Germany ePub

by Ruprecht Stempell,Christoph Buschel,Christine Metzger

  • ISBN: 383314114X
  • Subcategory: No category
  • Author: Ruprecht Stempell,Christoph Buschel,Christine Metzger
  • Language: English
  • Publisher: Konemann (March 19, 2007)
  • Pages: 460
  • ePub book: 1330 kb
  • Fb2 book: 1945 kb
  • Other: mobi lrf lit lrf
  • Rating: 4.2
  • Votes: 955

Description

Culinaria Germany' is full of wonderful photographs of Germany, its meats, vegetables, fruits, fish, and the foods that are traditionally made from them

Culinaria Germany' is full of wonderful photographs of Germany, its meats, vegetables, fruits, fish, and the foods that are traditionally made from them. well, it is almost a breath-taking read. Specialties are organized into sections by Region, begining with Thuringia and working around and south to Bavaria.

The book also provides in-depth background information on traditional specialties, their ingredients and preparation, organized according to regions. This volume opens up a whole world of cooking that is sure to enrich your own cooking repertoire. ru 884. LibRing - система поиска книг в интернет-магазинах. Возможен поиск книг по названию, по автору, по ISBN.

Culinaria Germany book. Christine Metzger, Ruprecht Stempell (Photographer). Christoph Buschel (Photographer). Culinaria Germany invites the reader to venture a look into the cooking pots from Frankfurt to Berlin and from Hamburg to Munich.

by Christine Metzger.

Christine Metzger has worked as a freelance journalist for daily newspapers, magazines, and radio, and has authored numerous books.

Books online: Culinaria Germany: A Celebration of Food and Tradition, 2015, Fishpond. Christine Metzger has worked as a freelance journalist for daily newspapers, magazines, and radio, and has authored numerous books.

Photographs by. Ruprecht Stempell,Christoph Buschel. Country of Publication.

Discover Book Depository's huge selection of Christine Metzger books online. Free delivery worldwide on over 20 million titles.

Published by Konemann (2000)

Published by Konemann (2000). ISBN 10: 3895089060 ISBN 13: 9783895089060.

Culinaria Germany (Culinaria). by: Metzger, Christine Stempell, Ruprecht Buschel, Christoph Fuis, Sasa. Publisher: Konemann Published: January, 2000 ISBN: 3895089060 Format:Hardcover Pages:450.

Softcover book, edited by Christine Metzger, it has 460 pages fully illustrated in color, is a U.F. Ullmann Special Edition 2008.

Comments

Welen Welen
'Culinaria Germany' is full of wonderful photographs of Germany, its meats, vegetables, fruits, fish, and the foods that are traditionally made from them. There are fine photos of people, places, beer, wine, countryside...well, it is almost a breath-taking read. Specialties are organized into sections by Region, begining with Thuringia and working around and south to Bavaria. No part of the country is left out. At 460 pages with Appendices, the book is not small but neither can it be encyclopedic. Recipes abound and they are clearly written, with weights and measures given in pounds and ounces and in Tablespoons and teaspoons so the book is just fine for American cooks. Some metric equivalents are provided if you want to cook that way. Few recipes call for hard-to-find ingredients. Within each region, recipes are interspersed with essays on featured products and ingredients. We are traveling in Germany for a month next year and I now feel that I know a lot about regional food and about food traditions. I know what I will look for on a menu!

With Bavaria, comes an essay on beer making and another essay on Octoberfest and still another essay (with mouth-watering pictures) on local sausages and sausage types. The section on Berlin includes information on the importance of ethnic foods from Turkey, Greece and Italy along with the presentation of traditional food items such as 'Pork Knuckle with Sauerkraut' or 'Veal Scallops' with a fried egg on top, accompanied, perhaps, by sliced pickles and oven roasted potatoes (as shown in a photograph. The section on Schleswig-Holstein is the place to look for a comprehensive selection of fresh fish and shellfish as well as for treatment of dairy products and of lamb dishes. There is an essay on pubs and bars and another on food conditions for 'working class' residents of the city between 1860 and 1929. 'Pea Soup with Bacon' is a dish typical to the working class diet as is 'Berlin Potato Soup'. Fish recipes include 'Fried Pike Perch with Brown Butter,' 'Baked Polish Karp' and 'Stewed Eel.' Look to the section on the Saarland for a cornucopia of recipes for fruit tarts and for roasted or braised goat meat. Every section of the book features its own region's baked specialties: the section on Hesse features recipes for Christmas cookies and a recipe plus instructions for making a 'Gingerbread House.'

The book is 10-1/4 inches tall by 9 inches wide and it comes with a very sturdy, flexible cover with a strong tape binding that opens easily and should last for years. That will be a good thing for lovers of Germany and its traditional foods.
Nea Nea
I have loved the CULINARIA series from the very first volume that I was given as a gift. If you are interested in lerning the history and culture of Germany by learning about the food eaten there, this is the book for you.

The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people.

Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives.

This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA Germany is not to be missed.
AfinaS AfinaS
this is a really impressive book.. it goes into full detail of the areas and backgrounds of each dish.. i'm a great admirer of all the books in the culinaria series, for after you've looked through the book, afterwards you have a greater sense of respect for the culture that you happen to be reading about.. how many books can you say about that?? I had also bought 'spoonfuls of germany' but this book by far is the superior 1. 'spoonfuls of germany' virtually has no pictures / illustrations and it's left up to me to guess what the dish is supposed to look like. the only downside to this book i think is that there are no mention of 'servings' for each dish, so i have no idea if the ingredients are meant to serve 1 or 5.. and because it's so chockful of information, the book is quite big (almost 500 pgs!!) and the text is quite small, and maybe slightly inconvenient in the kitchen.

Otherwise this is a great book. part geography book, part cookbook, this is a great addition to any kitchen.
Malak Malak
...but so much more, too! This is the first comprehensive cookbook about my native Germany that I am completely happy and impressed with. The culinaria country series is very good in general, and one of the great things about this series is the enormous attention to detail that is paid to the research, the photography, presentation and the recipes. The book very gratifyingly captures the many different local flavors and traditions that make up German cooking and let you understand that it is a very variagated culinary landscape. Another thing that I greatly enjoy in all the Culinaria series books is the great attention that is paid to local produce and spices and well as local traditional cooking techniques
Dalallador Dalallador
I can not say anymore than the other reviewers have, so I will make it short. Stunning history of the foods of Germany and gorgeous pictures of the culture and country. There is a photo for every dish in here! Nice. But the print.... Tiny... I mean almost microscopic tiny. You need lots of light to read the words and some patience. It is a five star book, but the PRINT IS SO SMALL. Still, a journey that one will never forget.
Lli Lli
I decided to try this book because the "Culinaria France" is such a wonderful book. I teach German at a small private college that has a strong German-American history. My students are always interested in food and, although I lived in Germany for several years, I don't claim expertise on the whole country's cuisine. This book gives me plenty of up-to-date information on foods, food history, regional food differences, and just lots of fascinating facts. It is not a cookbook, but the recipes that are offered as examples of typical regional cuisine are "the real thing," and not easily found in the English-written German cookbooks I've owned and looked through. I'm thrilled with the book.