The German Kitchen: Traditional Recipes, Regional Favorites

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Interlink Pub Group

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AN EXCELLENT INTRODUCTION TO GERMANY'S CULINARY DELIGHTSChristopher and Catherine Knuth take you into Oma's German kitchen, sharing traditional comfort food to warm your heart. These authentic recipes, including meatloaf, rouladen, sauerkraut and seafood, bring the diverse tastes of Germany to your table.Complete with clear instructions as well as full-color food and location photography, The German Kitchen is more than just a fantastic German recipe book. It is almost as though you are being taken by the hand on a cooking tour of Germany, where you would learn the recipes and techniques needed to cook culinary specialties such as goulash soup, beef rouladen, pork chops with mustard sauce, and spicy, herb-infused seafood native to the riverside outskirts of Hamburg.Learn how to cook traditional German recipes without having to leave the comfort of your own kitchen. With enough seafood, vegetable, meat, dressing and dessert recipes inside, transform your kitchen into a truly German kitchen.


Christopher Knuth
Catherine Knuth
Interlink Pub Group
Interlink Pub Group
Interlink Pub Group
Interlink Pub Group
The German Kitchen: Traditional Recipes, Regional Favorites
Used Book in Good Condition
Brand: Interlink Pub Group
Item Height
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Item Length
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Item Weight
2.15 pounds
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Languages - Original Language
Languages - Published
Package Height
1 inches
Package Length
9.9 inches
Package Weight
2.2 pounds
Package Width
7.8 inches

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Pros: Simple, back to basics recipes are presented in a beautiful book with delicious results
Cons: For some people, the recipes may seem a little "old school."
I recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised.  The book's tag line is "Traditional Recipes, Regional Favorites and that is exactly what the book offers the reader.  You won't find recipes that require you to source fruits from Asia or strange grains from South America.  There are no treatises on how to make a foam that holds up or on the use of hydro-colloids in cooking.  What you will find though are recipes with a firm foot in both the German and European tradition.

Yes, the recipes may be a little "old school" but that doesn't mean they are boring.  With recipes such as "Sage Pork in Cider," "Seared Fillet of Salmon with Potatoes and Citrus Salad," or "Dark Chocolate with Port Wine Poached Figs," there is something for everyone, even if you think you don't like German food.  Mr. & Mrs. Knuth prove that you don't have to be on the cutting edge of culinary scene to be viable and their beautiful book proves this.

Speaking of beautiful, the photography in this book is excellent.  Let's face it, we often "eat" with our eyes first.  Reading the titles for many of the recipes in this book, you might, initially, be tempted to pass it up and flip to the next page, but then you glance at the picture of dish and you can't help yourself but to stop and investigate the recipe further.

If you have read many of my cookbook reviews, here at ChefTalk, you will know that I am pretty easy to please but difficult to impress, but I have to admit I feel in love with "The German Kitchen" the minute it arrived on my doorstep and I tore open the package.  With winter just now beginning to approach, I am excited to spend the next few months, in the kitchen, exploring this book further.  So if you are looking for some great, simple, back to basics recipes you can't do much better than "The German Kitchen."

When not reviewing cookbooks for ChefTalk you can find me blogging about food over at


"Sage Pork in Cider," "Seared Fillet of Salmon with Potatoes and Citrus Salad," or "Dark Chocolate with Port Wine Poached Figs,"
???  o_O  ???
The only ingredient here that can in any way be considered "German" are the potatoes ... the dishes mentioned certainly could hardly be less so.
^ Maybe you realize that there are many different regions of Germany. When apples are in season they can be found everywhere, especially in cooking. German food is not just about sausage, potatoes, and bread like everyone thinks.
I do realize that there are different regions, I actually am German.
Apples may be in season here, but citrus fruit, chocolate beans and figs certainly never are. Nor can salmon or portwine in any way be considered typically German, and cider not really either. It just struck me as odd that somebody would be willing to sell those dishes as "German", I have certainly never heard of any of them. They sound more like Italian, or maybe Spanish.
The mother of all German cookbooks is "Ich helf dir kochen" (I'll help you cook) by Hedwig Maria Stuber, that one's been aroind for decades.

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