Culinaria Germany

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List price $19.98

Christine Metzger, Ruprecht Stempell, Christoph Büschel, Sasa Fuis


In 16 chapters this large volume uncovers the culinary specialties of each German federal state, from simple and hearty sausage, sauerkraut, and beer to stuffed Christmas goose and Mosel wine. What was it like for Berliners to depend on the airlift? What significance did salt and pepper have before they became an everyday table item, and how did the spoon, knife, and fork come to be a set? What is contained inside the working man's lunch pail known as a Henkelmann? This book answers many such questions as it explores subjects from mealtime music to Thomas Mann. Much more than a cookbook, this volume in the Culinaria series is a lavishly illustrated and detailed reference work for an entire cuisine, written by those who know it best. It delves into the history, tradition, and the nature of the land, as well as local ingredients, specialties, and cooking techniques in a region-by-region tour, overflowing with hundreds of recipes and more than 1000 color photographs, maps, and drawings.

Hardcover.
468 pages.