Art of German Cooking and Baking

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. 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, <i>The Art of German Cooking and Baking</i> is a most suitable resource and culinary guide.<br><br>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.<br><br>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.<br><br>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.<br><br>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.<br><br>This cookbook knows no time or place - its recipes are easy to follow and the ingredients not at all difficult to procure. If you want a German feast for breakfast, dinner, or lunch, get a copy of this title!