German Cooking E-Book

Dr. Oetker Verlag

• Herausgeber: Dr. Oetker - ein Verlag der Edel Verlagsgruppe
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 246

Veröffentlichungsjahr: 2026

Beschreibung

Dieses Buch ist der perfekte Einstieg in die traditionelle deutsche Küche – auf Englisch! German Cooking versammelt über 150 beliebte Rezepte aus allen Regionen Deutschlands: von Klassikern wie Potato Salad (Kartoffelsalat), German Pot Roast (Sauerbraten) und Bread Dumplings (Semmelknödel) bis hin zu regionalen Spezialitäten wie Frankfurt Green Sauce (Frankfurter Grüne Sauce), Sauerkraut oder Red Fruit Jelly (Rote Grütze). Dank leicht verständlicher Schritt-für-Schritt-Anleitungen, zahlreicher Tipps und vieler Fotos gelingt jedes Gericht – auch ohne Vorkenntnisse. Praktische Umrechnungstabellen für Zutaten erleichtern die weltweite Zubereitung: Gramm und Milliliter lassen sich ganz einfach in Cups, Ounces und Pints umrechnen. Ein liebevoll gestalteter Einleitungsteil vermittelt zusätzlich einen Eindruck von Land, Leuten und kulinarischen Traditionen – ideal für alle, die mehr als nur Rezepte suchen. Mit diesem Buch erhalten Sie: - Über 150 traditionelle Rezepte auf Englisch - Jedes Rezept mit Foto - Detaillierte Schritt-für-Schritt-Anleitungen - Umrechnungstabellen für internationale Maßeinheiten - Das ideale Souvenir oder Geschenk für Fans der deutschen Küche Ob als Mitbringsel für internationale Gäste, als Geschenk für Austauschschüler oder für alle, die die deutsche Küche auf Englisch entdecken möchten – German Cooking ist das perfekte Buch für Genießer weltweit.

Leseprobe

100 YEARS OF GERMAN COOKING HISTORY

Tired of the same old scrambled eggs, cup-a-soups, and pot (cup) noodles? Instead, why not try making Maultaschen filled with spinach, roast beef rolls, or a saddle of venison – not only do these dishes taste delicious, they’re also much easier to make than you might think.

German Cooking has been written as a crash course for beginners and inexperienced cooks. It gives you the toolkit you need to produce classic dishes such as beef roulade and stuffed bell peppers in no time at all, alongside several new recipes.

Surefire recipes that spark your joy of cooking!

The Dr. Oetker team has carefully checked that every dish is not only delicious, but also easy to prepare – even for beginners. Step-by-step instructions and detailed photographs ensure a tasty and successful result. The new recipes will inspire you to give things a go and try something new.

More and more people are discovering the art of cooking, the excitement of trying new recipes and enjoying the results, the careful choosing of ingredients, and the sense of achievement that makes each and every day that little bit more enjoyable. And that’s not to mention the satisfaction of cutting, chopping, stirring, cooking, frying, sautéing, and braising!

We hope you find joy in your culinary experiments and wish you every success in your endeavors. Now, enjoy yourself!

All the best

Your Dr. Oetker Verlag team

CONTENTS

GENERAL INFORMATION

SOUPS & STEWS

SALADS & SNACKS

SAUCES

VEGETABLES

POTATOES, PASTA & RICE

MEAT

POULTRY & GAME

FISH & SEAFOOD

DESSERTS

DIRECTORY/IMPRINT

Accessibility Notice

This eBook has been designed to be accessible in order to facilitate access for readers with visual impairments or reading difficulties. Symbols and structural elements are optimized for screen readers, and meaningful images are provided with alternative text. The visual reading experience remains unaffected.

RECIPE INDEX FROM A–Z

In this index, you will find all recipes listed alphabetically, but without fixed page numbers, as these may vary depending on the font size and display settings of your e-reader.

To quickly find a specific recipe, simply use your device’s search function. Enter the name of the recipe, and you will be taken directly to the corresponding section in the book.

A

Almond broccoli

Asparagus

Asparagus white and green

Celebration soup

Cream of asparagus soup

Apples

Baked apples

Raw beets with carrot

Stewed apples

B

Baked apples

Baked fennel

Baked potatoes with quark

Bavarian pudding

Beans in bacon

Béchamel-kohlrabi

Beef

Beef broth

Beef roulades

Boiled beef

Brown beef stock

Goulash

Pichelsteiner or three meat stew

Sauerbraten

Stuffed beef roulade

Beer chops

Beets (Beetroots)

Braised beets

Raw beets with carrot

Bell peppers, stuffed

Black salsify

Boiled beef

Boiled potatoes

Bordelaise sauce

Braised beets

Braised lamb shanks

Bratwurst and currywurst

Bread

Bread dumplings

Bread dumplings with bacon

Bread pudding

Bread soup with raisins

Croutons

French toast

Fried egg sandwich

Breaded schnitzel and cutlet

Broad beans

Broccoli: Almond broccoli

Brown beef stock

C

Cabbage

Cabbage roulade

Kale

Red cabbage

Red cabbage salad

Sauerkraut

White cabbage salad

Carrots

Carrot salad

Mixed carrots and peas

Cauliflower: Crumbed cauliflower

Celebration soup

Char in tarragon sauce

Cheese

Cheese and leek soup

Cheese sauce

Obatzda

Sausage & cheese salad

Cherry compote

Chicken

Celebration soup

Chicken broth and chicken stock

Chicken fricassee

Chicken legs

Chicken skewers

Roast chicken 170

Cream of asparagus soup

Creamy cucumber salad

Crispy roast pork

Croutons

Crumbed cauliflower

Cucumber

Cucumber salad

Cucumber vegetables

Cured pork loin

D/E

Dark sauces

Deviled eggs

Duck: Roast duck

Dumplings

Bread dumplings

Bread dumplings with bacon

Finger dumplings

Potato dumplings

Eggs

Deviled eggs

Egg salad

Fried egg sandwich

Pickled eggs

Scrambled eggs with crab

F

Fennel: Baked fennel

Finger dumplings

Fish

Char in tarragon sauce

Fish fillet on vegetables

Fishcakes

Fried fish fillet breaded

Grilled fish

Herbed herring

Oven-baked salmon fillet

Plaice fillets in herb breading

Plaice with diced bacon

Soused herring salad with beets

Stick-grilled fish

Trout à la meunière

French toast

Fried egg sandwich

Fried fish fillet breaded

Fried potatoes with onions

Fried rice

Fruit salad

G

Game

Game stew with mushrooms

Marinated venison steak

Saddle of venison

Goose: Roast goose

Goulash

Green beans

Beans in bacon

Green bean salad

Green bean stew

Green sauce

Grilled fish

Ground (minced) meat

Celebration soup

Meatballs

Meatballs Königsberg

Meatloaf

H

Herb soup with spinach

Herbed herring

Herbs

Herb soup with spinach

Herbed herring

Herrencreme pudding

Hollandaise sauce

K/L

Kale

Kohlrabi salad

Lamb

Braised lamb shanks

Pichelsteiner or three meat stew

Lamb’s lettuce with pumpkin

Leek in tomato cream

Lentil stew with potatoes

Light-colored basic sauce

Liver with onions

M

Madeira sauce

Marinated venison steak

Mashed potatoes

Maultaschen with spinach

Mayonnaise

Meatballs

Meatballs Königsberg

Meatloaf

Mixed carrots and peas

Mussels in a wine-based broth

Mustard sauce

N/O

Neck steaks

Obatzda

Onion tart

Oven-baked salmon fillet

P

Pancake soup

Pancakes

Pasta salad with sausage

Pea stew with potatoes

Peas

Mixed carrots and peas

Pea stew with potatoes

Pichelsteiner or three meat stew

Pickled eggs

Plaice fillets in herb breading

Plaice with diced bacon

Pork

Beer chops

Breaded schnitzel and cutlet

Crispy roast pork

Cured pork loin

Neck steaks

Pichelsteiner or three meat stew

Pork knuckles

Pork ribs

Pot roast

Potatoes

Baked potatoes with quark

Boiled potatoes

Fried potatoes with onions

Mashed potatoes

Potato dumplings

Potato fritters (potato pancakes)

Potato salad with bacon

Potato soup

Potatoes “en papillotte”

Potatoes in their skins 110

Rösti

Turkey breast with potato topping

Q/R

Quark cakes

Raw beets with carrot

Red cabbage

Red cabbage salad

Red groats

Rice: Fried rice

Roast chicken

Roast duck

Roast goose

Rösti

S

Saddle of venison

Sauerbraten

Sauerkraut

Sausage

Bratwurst and currywurst

Sausage & cheese salad

Savoy cabbage

Savoy cabbage

Savoy cabbage stew

Scrambled eggs with crab

Semolina

Semolina dumplings

Semolina pudding

Soused herring salad with beets

Spätzle

Spinach

Herb soup with spinach

Maultaschen with spinach

Spinach

Stewed apples

Stick-grilled fish

String beans in butter

Steamed buns and noodles

Stuffed beef roulade

Stuffed bell peppers

Sweet pancake pieces

T

Tomatoes

Tomato salad

Tomato sauce

Tossed vegetables

Trout à la meunière

Turkey breast with potato topping

V/W

Vanilla pudding

Vegetables

Tossed vegetables

Vegetable broth

Vegetable sauce

Vegetable soup

Welf pudding

White cabbage salad

Wild boar leg

GERMAN

A/B

Apfelkompott

Arme Ritter

Bayerische Creme

Béchamel-Kohlrabi

Bierkotelett

Blattspinat

Blechkartoffeln mit Quark

Bohnen in Speck

Bratäpfel

Brathähnchen

Bratkartoffeln mit Zwiebeln

Bratwurst und Currywurst

Brösel-Blumenkohl

Brotsuppe mit Rosinen

C/D

Croûtons

Deftiger Grünkohl

Dicke Bohnen

Dunkle Saucen

Dunkler Rinderfond

E/F

Eiersalat

Eingelegte Eier

Erbseneintopf mit Kartoffeln

Feldsalat mit Kürbis

Fischfilet auf Gemüse

Fischfrikadellen

Flädle

Folienkartoffeln

Forelle Müllerin

Frikadellen

G

Gänsebraten

Gebackener Fenchel

Gebratene Ente

Gebratenes Fischfilet paniert

Gedünsteter Reis

Gefüllte Eier

Gefüllte Paprikaschoten

Gefüllter Rollbraten

Gegrillter Fisch

Gemüse geschwenkt

Gemüsebrühe

Gemüsesauce

Gemüsesuppe

Geschmorte Lammhaxen

Grießnockerl

Grießpudding

Grüne Sauce

Grüne-Bohnen-Eintopf

Grüne-Bohnen-Salat

Gulasch

Gurkengemüse

Gurkensalat

H

Hackbraten

Hähnchenkeulen

Hähnchenspieße

Hefeklöße und Dampfnudeln

Helle Grundsauce

Herrencreme

Hochzeitssuppe

Hühnerfrikassee

K

Kaiserschmarren

Kartoffelbrei

Kartoffelknödel

Kartoffelpuffer

Kartoffelsalat mit Speck

Kartoffelsuppe

Käse-Lauch-Suppe

Käsesauce

Kasseler Rippenspeer

Kohlrabisalat

Kohlrouladen

Königsberger Klopse

Kräuter-Matjes

Kräutersuppe mit Spinat

L/M

Lachsfilet aus dem Ofen

Lauch in Tomatencreme

Leber mit Zwiebeln

Linseneintopf mit Kartoffeln

Mandel-Brokkoli

Marinierte Wildsteaks

Matjessalat mit roter Bete

Maultaschen mit Spinat

Mayonnaise

Möhren-Erbsen-Gemüse

Möhrensalat

Muscheln in Weinsud

N/O/P

Nackensteaks

Nudel Salat mit Wurst

Obatzda

Obstsalat

Pfannkuchen

Pichelsteiner

Putenbrust mit Kartoffelhaube

Q/R

Quarkkeulchen

Rehrücken

Rinderbrühe

Rinderrouladen

Rinderschmorbraten

Rösti

Rote Grütze

Rote-Bete-Gemüse

Rote-Bete-Rohkost mit Möhre

Rotkohl

Rotkohlsalat

Rührei mit Krabben

S

Saibling in Estragonsahne

Salzkartoffeln

Sauce hollandaise

Sauerbraten

Sauerkraut

Scheiterhaufen

Schnitzel und Kotelett paniert

Schollenfilets in Kräuterpanade

Schupfnudeln

Schwarzwurzeln

Schweinebraten

Schweinerippchen

Schweinshaxen

Semmelknödel

Semmelknödel mit Speck

Senfsauce

Spargel weiß und grün

Spargelcremesuppe

Spätzle

Speckschollen

Strammer Max

T/V

Tafelspitz e

Tomatensalat

Tomatensauce

Vanillepudding

W/Z

Weißkohlsalat

Welfenspeise

Wildragout mit Pilzen

Wildschweinkeule

Wirsing

Wirsingeintopf

Wurst-Käse-Salat

Zwiebelkuchen

GERMANY AND ITS PEOPLE

Germans are considered rational, thorough, and reliable. They often find it difficult to make small talk and, unlike other cultures, they expect an honest answer to the question “How are you?” But anyone who takes a closer look at the country and its people will notice that every region has its own special charm!

A COUNTRY OF CONTRASTS

An altitude difference of almost 3,000 meters (2 miles) separates the Alps in the south of Germany from the coasts of the North and Baltic Seas that embrace Germany’s northern shores, some 876 kilometers (544 miles) away. Bavaria and the Württemberg Allgäu form the small German section of the high mountain range of the Alps. The low mountain ranges such as the Black Forest, Eifel, Taunus, Bavarian Forest, or Harz reach altitudes of between 500 and 1500 meters (1,640 and 4,920 feet) and are home to the largest forested areas in Germany. They are popular destinations for hikers and those seeking relaxation. Known as the Central Uplands, this area separates southern and northern Germany. Towards the north, the land merges into the North German Plain, which leads to the coasts of the North Sea and the Baltic Sea with their offshore islands. One of the Halliger islands in the North Sea and its inhabitants forms a clear contrast to the alpine pasture of an Allgäu dairy worker.

From west to east, Germany is primarily characterized by its division into East and West Germany after the Second World War and their different forms of government. Even today, nearly 40 years after reunification, people often talk about East and West, despite the border and wall being long gone.

Each region and landscape has its own customs, dialects, and characters. Stereotypes such as the “cool North German,” the “grumpy Bavarian,” or the “sociable Rhinelander” often contain a kernel of truth. But it’s not just the landscapes that shape the people – the reverse is also true: The former “Ruhrpott” coal-mining region with cities such as Essen, Dortmund, and Bochum has changed considerably since the end of mining. Where smoking chimneys once dominated, modern urban landscapes and green recreational areas have now emerged.

Sandy beaches and dunes on the North Sea island of Sylt.

SIGHTSEEING HIGHLIGHTS

Berlin is one of the ten largest cities in Europe in terms of population. After reunification in 1989, the city became Germany’s capital with a dedicated district for government activities and embassies. The city’s architecture, history, and culture make Berlin a magnet for tourists from all over the world, and no doubt some of them come for the “currywurst”, an invention attributed to a Berlin snack bar owner.

Munich is famous for the Oktoberfest, the atmosphere of a Bavarian tavern, many magnificent buildings, the River Isar with its gravel banks, the English Garden, and its touch of southern lifestyle. From regional specialties to international delicacies, the Viktualienmarkt offers vegetables, fruit, sausages, cheese, and other delights. The market is also a paradise for anyone looking for a snack after a sightseeing tour. If you’re thirsty, it’s better to visit a beer garden. Don’t be surprised if the family at the next table unpacks their tablecloth and picnic basket – food can traditionally be brought into a beer garden, and only the drinks have to be bought.

In the north, Hamburg boasts the third largest port in Europe. The Hanseatic city is an international hub for goods of all kinds. Thanks to the port, the people of Hamburg have always had access to exotic goods earlier than the rest of Germany. Even today, market criers at the Hamburg fish market, which has existed since 1703, not only advertise fresh fish, but also fruit, plants, and many other goods from all over the world. In the west of the country, you’ll find the inviting city of Cologne on the Rhine. The iconic cathedral, visible from afar, the narrow streets of the old town, the museums, the banks of the Rhine – there’s so much to discover. The best way to round off a day is with a “Kölsch” – the Cologne beer served in small glasses – Sauerbraten (a marinated meat dish), Reibekuchen (potato pancakes), or Halver Hahn (rye roll with cheese, pickled gherkin, mustard, and onions).

If you prefer something a little more tranquil, visit one of the many small, picturesque old towns such as Lübeck, Rothenburg ob der Tauber, Marburg, Erfurt, or Bamberg. Their medieval flair can be discovered on foot and they are much quieter than the bigger cities.

A fairytale castle straight out of a picture book: the world-famous Neuschwanstein Castle.

GERMAN CUSTOMS

The origin of many German festivals lies in religion. The highlights of the Christian culture are Easter and Christmas, while church consecration festivals and harvest festivals play a more regional role. Folk and city festivals such as Oktoberfest, on the other hand, are often based on an important historical event.

During carnival season, Cologne is completely in the hands of revelers.

HOLIDAYS AND THEIR TRADITIONS

Carnival – also known as Karneval, Fastnacht, Fasnet, Fasching, or similar depending on the region – heralds the start of Lent before Easter, when large parades with themed floats, which often make light of current political events, roll through the Rhineland strongholds of Cologne, Mainz, and Düsseldorf. The disguised or masked jesters form a guard of honor and cheer, often already inebriated since the early hours of the morning. In contrast, the Narrensprung parade (“Fool’s Jump”) during the Swabian-Alemannic carnival, when masked groups of pedestrians parade through the town, seems comparatively quiet. Easter then begins with Maundy Thursday, when a green meal without meat is traditionally served, such as “green sauce” with boiled potatoes in Hesse, pancakes with dill, parsley, and chives in the Black Forest, or Maultaschen filled with spinach in Swabia. On Easter Sunday, the family comes together and the children search for brightly colored boiled eggs and chocolate bunnies.

Christmas markets are very popular during Advent to buy Christmas tree decorations and presents, or to drink mulled wine and eat bratwurst. One of the oldest and most famous Christmas markets is the Nuremberg Christkindlmarkt. Aside from shopping for presents, it is often a tranquil and cozy time away from the hustle and bustle – family and friends get together to bake cookies or do handicrafts. Christmas Eve, December 24th, is the eagerly awaited highlight, especially for children. This is when the “Christkind” traditionally puts presents under the Christmas tree. Before or after, there is usually a simple meal, such as potato salad with sausages. This is followed by visits from relatives and sumptuous meals with large roasts throughout the Christmas period. On New Year’s Eve, the New Year is celebrated in style, often with friends or at public parties. Raclette or fondue is often on the table, and so the time until midnight soon passes.

The Dresden Christmas market shines brightly with lights.

FAMOUS FOLK FESTIVALS

Whether it’s a funfair in a small community or Kiel Week on the Baltic Sea, what would Germany be without its folk festivals? But it’s only Oktoberfest, known as “Wiesn”, that has become world famous. Based on visitor numbers, Munich’s Oktoberfest is purportedly the biggest folk festival in the world. However, it’s very likely that a Chinese copy of Oktoberfest has long since attracted many more millions than the original. In 1810, it was little more than a horse race in honor of a royal wedding. Today, Oktoberfest is the jewel in the crown of a city that is never short of tourists. There’s nothing that compares to the magic of this festival with its traditional costume parade, in which many traditional costume clubs from Bavaria’s neighboring states take part, the tapping of the first beer barrel by the Lord Mayor with an “o’zapft is” on the first Saturday of the event, the large beer tents, and the wild rides. And every year, the tabloid newspapers are full of discussions about the price of beer at Oktoberfest.

The liter glass of beer (known as the “Mass”) is often even more expensive at the Cannstatter Wasen in Stuttgart than at Munich’s Oktoberfest. Incidentally, both cities also host a spring festival on the same site, as do many communities of all sizes. Shooting festivals, midsummer bonfires, annual fairs, or funfairs are popular amusements that differ only slightly from region to region.

Historical town festivals such as the Landshuter Hochzeit or the Further Drachenstich refer to events from the town’s or community’s historical chronicles, and participants like to dress up in period costumes for a parade.

Decorating wells is an Easter tradition in many places.

There are folk festivals all over Germany – the Oktoberfest is not only the largest in the country, but also the largest in the world!

GERMANY’S CULINARY CULTURE

The food is also characterized by the landscapes and the people. Although many dishes and basic preferences – such as the type of bread or sausage – are typically German, every region has its own specialties that even most Germans outside of that region have often never heard of.

TYPICAL MEALS

Germany differs very little from other nations when it comes to meal times – breakfast, lunch, and dinner are customary. Breakfast is usually muesli or bread with toppings and coffee, while lunch is traditionally a hot meal. In the evening, there is often only cold food. The evening meal is generally bread and toppings such as butter, sausage, ham, cheese, or vegetarian spreads, which are becoming more popular. As a healthy addition to the traditional pickled cucumbers, raw vegetables and salad are usually served nowadays. A typical German institution that is still celebrated, especially on Sundays, is coffee and cake in the afternoon. This is usually a lovingly baked cake, enjoyed with a cup of coffee and good company.

Every butcher takes pride in offering a wide variety of sausages.

SAUSAGE, COLD CUTS, AND HAM

Germany – the land of the sausage. Bratwursts are particularly popular, including the Thüringer and the Nürnberger Bratwurst. The sausages come raw or pre-cooked and differ in shape and length. They are then enjoyed as a snack with mustard in a bread roll known as a Semmel, Weckla, or similar depending on the region, or as a main course with sauerkraut and (mashed) potatoes. Leberkäse, which is called Fleischkäse outside Bavaria, is also a popular snack in a bread roll. For sandwiches and sausage platters at buffets, butchers offer Presssack (brawn), Blutwurst (blood sausage) and a wide variety of mixed cold cuts. And what about German ham? Black Forest and Westphalian hams have the best reputation here – preferably straight from the producer.

ROAST MEAT, MEATBALLS, AND CO.

The British staple Sunday Roast exists in Germany too, known as “Sonntagsbraten”. Like in the UK, this is where the whole family sits down to lunch on a Sunday. Everyone gets a hearty serving of roast meat with gravy, served with vegetables and, depending on the region, dumplings, potatoes, or spätzle noodles, for example. Hungry Bavarians can demolish a whole knuckle of pork or veal on their own, while Berliners just as readily eat their Eisbein (boiled knuckle of pork) with mashed peas and sauerkraut. Frikadellen (or meatballs), also known as Fleischpflanzerl or Fleischküchle in southern Germany or Buletten in Berlin and north-eastern Germany, are also popular. Like Leberkäse, they are a popular snack with mustard or ketchup in a roll, and as a main course served hot with mashed potatoes and mixed vegetables. The link between roast meat and meatballs leads us straight to German meatloaf – an oblong loaf made from a ground meat mixture and baked in the oven, often with boiled eggs in the middle.

POULTRY AND GAME

Roast chicken is available all year round and is usually enjoyed in restaurants or bought from stalls fresh from a rotisserie broiler. People enjoy something a little more special at Christmas – many families serve roast goose or duck, often with a filling of breadcrumbs, chestnuts, and apples. Turkey, on the other hand, is rather uncommon as roast meat. Alternatives to the Christmas goose are game dishes, such as saddle of venison, venison steaks, or roast wild boar. Increasingly, however, the large roast is giving way to hams or breast joints as families and the portions of meat eaten are getting smaller, and they are less complicated to prepare.

FRESH FISH

Anyone who has partied into the early hours of Sunday morning in Hamburg – perhaps in the Reeperbahn entertainment district – can enjoy a hangover breakfast at 5 a.m. at the Hamburg fish market in Altona. According to German tradition, nothing sobers you up like sour fish, herring, and raw onions. In the south of the country, at Munich’s Oktoberfest or in the beer garden, visitors reach for Fischsemmel rolls or Steckerlfisch, whole fish skewered on sticks and grilled. The Bavarian lakes are home to whitefish, which make great smoked fish. Whitefish, perch, char, and eel come from Lake Constance, while many rivers and streams boast trout, which are then served “blau” (boiled in hot vinegar water) or “Müllerin” (fried in a pan with a light flour crust).

Regional weekly markets offer countless varieties of potatoes and vegetables.

POTATOES – A LOVED CHILD GOES BY MANY NAMES

Potatoes are a German staple, and many have some very traditional girls’ names: Sieglinde, Agnes, Elvira, or even Ballerina. Slightly more modern is Linda, which has even been crowned Queen of the German Potatoes. Rediscovered and increasingly popular are older varieties, such as the knobbly Bamberger Hörnchen, which was spurned for a long time due to the laborious peeling process. Around 200 potato varieties are approved for cultivation in Germany – enough to make all kinds of delicious dishes such as dumplings, mashed potatoes, pancakes, croquettes, potato noodles, fried potatoes, potato soup, and potato salad. Potatoes are also popular as a simple side dish and in the form of boiled or baked potatoes. Whether an ingredient in a recipe or a dish in their own right, potatoes are loved throughout the land.

Apple wine is a Frankfurt speciality – there are even special jugs and glasses for it.

A VEGETABLE PARADISE

Germany has not four, but five elements: Fire, water, earth, air, and asparagus. During the asparagus season (end of April to June 24), vegetable lovers prefer to buy the stems directly from the producers, who set up stalls on the roadside or in front of shopping centers during this period. Beelitz (Brandenburg), Schrobenhausen and Abensberg (both in Bavaria), Nienburg (Lower Saxony), Schwetzingen (Baden-Württemberg), and Walberg on the Lower Rhine are the traditional asparagus metropolises. However, it is no longer true that Germans eat cabbage particularly often or in great quantities – many only enjoy sauerkraut in restaurants to avoid the smell in their own four walls. Regional specialties such as green cabbage slaw, red cabbage, or kale are also no longer frequently prepared at home, but rather eaten outside the home.

When it comes to home cooking, vegetables that are easier to prepare and easier to digest are those often put in Germans’ shopping carts: broccoli, cauliflower, tomatoes, lettuce, zucchini, or eggplant. Vegetables of all kinds grow particularly well and in abundance in the mild climate on the island of Reichenau in Lake Constance – most Germans are familiar with vegetables and fruit from Lake Constance.

BEER AND WINE – THE DRINKING CULTURE

Germany is famous for its beers. Brewing is either bottom-fermented (where the yeast sinks to the bottom of the brewing vat) or top-fermented (where the yeast rises to the top of the brewing vat). Pilsner, Export Altbier, wheat beer, light beer, dark beer, Kölsch – with around 5000 types of beer, it’s difficult to choose. Pilsner is popular throughout the country, while other beers are mainly drunk regionally or seasonally: sweet wheat beer (Weizen) in southern Germany, Kölsch in Cologne, black beer in Thuringia, or strong beers during Lent (the period before Easter). And what about wine? For a long time, it was a bit of an afterthought and consisted mostly of mass-produced wines that were too sweet. Increasingly, however, winegrowers on the Rhine, Moselle, and Saar rivers, in Franconia and Baden are producing top-quality wines. Some Rieslings or Dornfelders from the Palatinate, the Kaiserstuhl, or Saxony can easily compete with many highly praised foreign wines. But be careful with “Apfelwein”, dialectically known as “Äbbelwoi”. This Hessian specialty is tart and refreshing and has little in common with traditional wine. Egg liqueur, Kroatzbeere, and Underberg are common German digestif spirits. Many cities and regions also have to their own traditions – you can find Bär or Blutwurz in Lower Bavaria, Killepitsch in Düsseldorf, Klaren or Kümmel in Berlin, and Aquavit in Hamburg.

All over the country, strawberry fields sweeten the summer.

SWEET AND FRUITY

Ever since Dr. August Oetker developed custard powder in vanilla and chocolate flavors in 1894, the creamy dessert has been part of Germany’s cultural heritage – and hardly anyone is bothered by the fact that it should be called “Flammeri” according to the classic definition. This is because a pudding is actually cooked in a water bath, just like the British still do with their Christmas pudding, for example.

The Germans’ favorite fruit is the apple. In addition to the large commercial growing areas, such as the Lake Constance region in the south or the Alte Land southwest of Hamburg, there is also the culture of meadow orchards throughout the country – meadows tended by small growers or private individuals, often boasting old apple trees and varieties that cannot be bought in any supermarket. So it’s no wonder that apples always come into play in desserts, such as in the form of stewed apples with pancakes, rice pudding or semolina pudding, or baked and stuffed with nuts and raisins. Strawberries are almost as popular as apples, and many Germans eagerly await strawberry season every year and enjoy them to their fullest. And since home-picked strawberries always taste that little bit better, you can find strawberry fields all over Germany where you can pick your own. What you pick is weighed and paid for, and what you manage to eat while picking is free. The fruit is then often made into jam and cakes, enjoyed on its own with heavy cream or in a fruit salad, added to red fruit jelly with other berries, or turned into ice cream or fruit sauce.

RECIPES FOR SUCCESS

To ensure that everything runs smoothly, always take a few minutes to read through the recipe and get an overview of the ingredients, kitchen appliances, work processes, and areas that you may find tricky. We have summarized the most important information related to our recipes here.

TIMINGS

In addition to the preparation time (actual time required for physical preparation), there are longer periods such as marinating, chilling, cooking, or baking times, during which you do not have to do anything. Cooling times after cooking are not shown separately, as they depend on external factors. The preparation times are only guidelines and may vary depending on practice and experience.

LISTS OF INGREDIENTS

The quantities of ingredients are given for the number of servings indicated above the lists of ingredients. The ingredients are listed in the order in which they are required in the recipe. Recipes with alcohol are marked with the symbol. Pay close attention to quantities. Conversion tables, spoon quantities for frequently used foods, weight and liquid quantities, can be found on the inside cover. Liquid quantities are given in millilitres/litres, Imperial fluid ounces/pints, and American cups. The conversions on the inside cover of the book will help you determine the correct ingredient quantities.

SYMBOLS AT A GLANCE

vegetarian (see Veggie Recipes)

vegan (see Veggie Recipes)

with alcohol (see lists of ingredients)

RECIPE INSTRUCTIONS

We will guide you through the recipes step by step. The recipes have all been tested, and the process is designed to be as time-saving as possible. The cooking temperatures and times are average values for electric stoves and ovens. As these have different heat outputs, you should always follow the manufacturer’s instructions and adjust the times if necessary. The settings for gas stoves and ovens can vary widely.

NUTRITIONAL VALUES

The nutritional values given are rounded guide values. The actual values may vary due to natural fluctuations in the raw ingredients. We provide values for the primary nutrients: protein (P), fat (F), and usable carbohydrates (C) in grams, as well as the energy content in kilocalories (kcal).

VEGGIE RECIPES

Vegetarians abstain from meat, fish, and their derivatives. Vegans also abstain from ingredients from living animals such as eggs, milk, and honey. Processing aids for which an animal had to be killed are taboo for both. This includes animal rennet that is traditionally used in cheese production. Many manufacturers now also produce cheese with microbial rennet substitutes. Wine, vinegar, and fruit juice are not necessarily vegetarian either, as they are often clarified with gelatin. As manufacturers do not have to label processing aids, it is often difficult to judge whether processed products are vegetarian or vegan. To be on the safe side, use products that are specially labeled as such, or ask the manufacturer. Vegetarian or vegan recipes in the book have the symbol for vegetarian and for vegan.

PLAN SERVING SIZES

It’s easy to cook too much or too little, especially if you have to deviate from the usual quantities. On average, you can expect the following quantities for one serving:

Appetizers

Soup as an appetizer:

150.250 ml (5.9 fl oz/..1 cup) (finished dish)

Leafy salad:

80–100 g (3–3½ oz) (cleaned)

Main courses

Soup:

375–500 ml (13–17 fl oz/1½–2 cups) (finished dish)

Stews:

500–600 g (18–20 oz) (finished dish)

Meat:

150 g (5 oz) (raw, without bones) 200 g (7 oz) (raw, with bones)

Fish fillet:

150–200 g (5–7 oz) (raw product)

Fish, whole:

200–300 g (7–10 oz) (raw product)

Pasta:

100–125 g (3½–4½ oz) (uncooked)

Accompaniments

Sauce: