por
Gropman, Gabrielle Rossmer.
Signatura topográfica preferida
641.59429999999998
Fecha de publicación
2017
Resumen
The first German-Jewish cookbook in a century, a history and memoir with over 100 recipes.
Formato:
Recursos electrónicos
Relevancia:
60136.1563
por
Wolfe, Otto, author.
Signatura topográfica preferida
641.5943 WOL
Fecha de publicación
2016
Resumen
For too long a cuisine undervalued against those other European stalwarts, French and Italian it is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare from slow-cooked roasts to hearty salads, tasty snacks, enriched breads and moreish desserts it has it all. Hotdogs, burgers, pretzels, rye bread and beer and just some of the hugely popular foods that had their origins in Germany. Even if you think you have no knowledge of German food you would be surprised about how influential this cuisine has been throughout history.
Formato:
Libros
Relevancia:
0.0884
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por
Schuhbeck, Alfons, 1949-, author.
Signatura topográfica preferida
641.5943 SCH
Fecha de publicación
2018
Resumen
This is the only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine. Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes. These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes.
Formato:
Libros
Relevancia:
0.0737
por
Rockenwagner, Hans.
Signatura topográfica preferida
641.5943
Fecha de publicación
2015
Resumen
Hans Röckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened Röckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe Röckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.Jenn Garbee is a writer and editor who h
Formato:
Recursos electrónicos
Relevancia:
0.0432
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