This is a great read and a unique culinary and photographic tour of Germany all in one: the Culinaria team has captured in words and images everything to do with eating and drinking throughout the course of an entire year. From matjes herrings served with green beans to a Rhineland-style sauerbraten (literally, “sour roast”) or maultaschen, the Swabian answer to ravioli: in its 460 pages, “Culinaria Germany” presents all of the most popular recipes gleaned from every corner of the country. Detailed and thoroughly illustrated reports show the food in the making, inviting readers to cook their way through each of Germany’s sixteen states. The book also provides in-depth background information on traditional specialties, their ingredients and preparation, organized according to regions. This volume opens up a whole world of cooking that is sure to enrich your own cooking repertoire.
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