The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

Description

The German cuisine is almost as varied as the terrain.

Recommendations

The Cooking of Germany by Nika Standen Hazelton

The Cooking of Germany

Nika Standen Hazelton

Culinaria France by André Dominé

Culinaria France

André Dominé

James Beard's American Cookery by James Beard

James Beard's American Cookery

James Beard

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

Jean Anderson

Mexico One Plate At A Time by Rick Bayless

Mexico One Plate At A Time

Rick Bayless

Sauces: Classical and Contemporary Sauce Making by James Peterson

Sauces: Classical and Contemporary Sauce Making

James Peterson

Luchow's German Cookbook by Jan Mitchell

Luchow's German Cookbook

Jan Mitchell

The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard

The Old World Kitchen: The Rich Tradition of European Peasant Cooking

Elisabeth Luard

The Cooking of Vienna's Empire by Joseph Wechsberg

The Cooking of Vienna's Empire

Joseph Wechsberg

German Cookery: The Crown Classic Cookbook Series by Elizabeth Schuler

German Cookery: The Crown Classic Cookbook Series

Elizabeth Schuler

Russian, Polish & German Cooking by Lesley Chamberlain

Russian, Polish & German Cooking

Lesley Chamberlain

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

Aglaia Kremezi

Please to the Table: The Russian Cookbook by Anya Von Bremzen

Please to the Table: The Russian Cookbook

Anya Von Bremzen

Culinaria Germany by Christine Metzger

Culinaria Germany

Christine Metzger

Culinaria: European Specialties by Joachim Romer

Culinaria: European Specialties

Joachim Romer

The Taste of Country Cooking by Edna Lewis

The Taste of Country Cooking

Edna Lewis

The Cuisine of Hungary by George Lang

The Cuisine of Hungary

George Lang

Black Forest Cuisine: The Classic Blending of European Flavors by Walter Staib

Black Forest Cuisine: The Classic Blending of European Flavors

Walter Staib

French Country Cooking by Elizabeth David

French Country Cooking

Elizabeth David

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups by James Peterson

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

James Peterson

Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme

Chef Paul Prudhomme's Louisiana Kitchen

Paul Prudhomme

Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World

Richard Sax

English Food by Jane Grigson

English Food

Jane Grigson

A Book of Middle Eastern Food by Claudia Roden

A Book of Middle Eastern Food

Claudia Roden

The New Book of Middle Eastern Food by Claudia Roden

The New Book of Middle Eastern Food

Claudia Roden

The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

Grace Young

The Art of Mexican Cooking by Diana Kennedy

The Art of Mexican Cooking

Diana Kennedy

Roast Chicken And Other Stories by Simon Hopkinson

Roast Chicken And Other Stories

Simon Hopkinson

Essentials of Classic Italian Cooking by Marcella Hazan

Essentials of Classic Italian Cooking

Marcella Hazan

The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother by Jeff Smith

The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother

Jeff Smith

Simple French Food by Richard Olney

Simple French Food

Richard Olney

Delia Smith's Complete Cookery Course by Delia Smith

Delia Smith's Complete Cookery Course

Delia Smith

Mastering the Art of French Cooking [Volume 1] by Julia Child

Mastering the Art of French Cooking [Volume 1]

Julia Child

Mastering the Art of French Cooking, Volume Two by Julia Child

Mastering the Art of French Cooking, Volume Two

Julia Child

Flatbreads and Flavors: A Baker's Atlas by Jeffrey Alford

Flatbreads and Flavors: A Baker's Atlas

Jeffrey Alford

Larousse Gastronomique by Prosper Montagné

Larousse Gastronomique

Prosper Montagné

Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless

Authentic Mexican: Regional Cooking from the Heart of Mexico

Rick Bayless

Hors D'Oeuvre and Canapes: The Classic Edition by James Beard

Hors D'Oeuvre and Canapes: The Classic Edition

James Beard

China Moon Cookbook by Barbara Tropp

China Moon Cookbook

Barbara Tropp

Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers

Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

Rick Rodgers

From Julia Child's Kitchen by Julia Child

From Julia Child's Kitchen

Julia Child

French Provincial Cooking by Elizabeth David

French Provincial Cooking

Elizabeth David

Summer Cooking by Elizabeth David

Summer Cooking

Elizabeth David

The Thousand Recipe Chinese Cookbook by Gloria Bley Miller

The Thousand Recipe Chinese Cookbook

Gloria Bley Miller

Jane Grigson's Vegetable Book by Jane Grigson

Jane Grigson's Vegetable Book

Jane Grigson

Crazy for Casseroles: 275 All-American Hot-Dish Classics by James Villas

Crazy for Casseroles: 275 All-American Hot-Dish Classics

James Villas

Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless

Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine

Rick Bayless

The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

The Olive and the Caper: Adventures in Greek Cooking

Susanna Hoffman

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

Molly O'Neill

The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home by Raymond Sokolov

The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home

Raymond Sokolov

Complete Recommendations

Member Reviews

Members

Recently Added By: mrshor, FizzysAddictive, hardingmk97, alexandra1818, SKWilson, Gm4677512, exorcisingemily, padawanekkreth, kmd2377

All Members

Lists

List Stacks

The 2015 Epicurious Cookbook Canon

55 works; 1 member

Author Information

Mimi Sheraton

15+ Works 1,247 Members

Mimi Sheraton is a former New York Times restaurant critic who now free-lances for The New York Times, Travel & Leisure, and other magazines. Her cookbook The Whole World Loves chicken Soup won both the IACP Julia Child Award and the James Beard Award. She lives in New York City. (Bowker Author Biography)

Common Knowledge

Original publication date: 1965

Classifications

More Classifications

Statistics

Members: 371
Popularity: 84,096
Rating: (3.87)

Languages: English
Media: Paper, Ebook
ISBNs: 3
ASINs: 3

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

by Mimi Sheraton

On This Page

Description

Tags

Recommendations

Member Reviews

Members

Lists

Author Information

Common Knowledge

Classifications

Statistics

Quick Facts

Author

Popular Covers

Find It

Links

Popularity

Ratings

Helpers