German food deserves much more attention than it gets.
Germany is made up of a series of distinct regional culinary cultures. This book showcases 500 recipes that highlight the country’s distinct gastronomic regions, with dishes ranging from fish burgers and beer-braised beef to drunken maidens (sweet, fried dumplings) and poppy seed dumplings with plum compote. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany’s cities and farmland yield a remarkable variety of ingredients and influences.
This authoritative book showcases this diversity. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes.