Reviews

"These contemporary versions of Germany's hearty regional cuisines, from Munich to Hamburg, show Jean Anderson's special talent for researching, and adapting, recipes for American kitchens. Great eating here, or there!"-- Jean D. Hewitt, "Family Circle""Cherish this book by consummate food writer Jean Anderson and enjoy the new, lighter food of Germany."-- Barbara Kafka, author of "Party Food""This long-awaited volume...is not only a veritable relevant cookbooks to be published in years. Those who still believe that genuine German food is little more than sauerbraten, potato pancakes, and heavy cakes will have their eyes opened to (and thier tastebuds piqued by) a delectable trout soup, an intriguing squab and green bean salad with warm gravy dressing, and quark pudding with cherries. Virtually every wonderful classic dish is included here, but equally exciting are the more updated, contemporary recipes that confirm the important role Germany now plays in the evolution of world gastronomy. No serious cook (or traveler) should be without this useful and fascinating new book."-- James Villas, "Town & Country"