By Helga Parnell
Introduces the background, land, and nutrition of Germany and comprises recipes for such dishes as potato dumplings, noodle salad, and Black woodland torte.
Read Online or Download Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes PDF
Similar regional & international books
Less than the Tuscan sunlight meets the wide-open sea . . . a humiliation of Mangoes is a scrumptious chronicle of leaving the type-A way of life at the back of -- and researching the seductive secrets and techniques of existence within the Caribbean. Who hasn’t fantasized approximately chucking the activity, announcing see you later to the rat race, and escaping to a couple unique vacation spot looking for solar, sand, and a special lifestyle?
This is often the e-book to take the style buds touring. Arepas from Venezuela, tom yam soup from Thailand, scrumptious mezze from the center East—The global of road meals bargains the simplest in quickly nutrition from Africa, Latin the USA, the center East, and Asia. Over 100 recipes were selected for his or her recognition at highway stalls and markets world wide.
- Think Like a Chef
- Cookery and Dining in Imperial Rome
- The Gourmet Mexican Kitchen
- Mediterranean Cuisine: Secrets from Coastal Italian Kitchens
- Los Barrios Family Cookbook
Extra info for Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Chocolate cake mix water, oil, and eggs for preparing cake batter as directed on pkg. Filling and Topping: 21-oz. can cherry pie filling 2 c. whipping cream, chilled ø c. powdered sugar 1 tsp. vanilla extract 2 oz. semisweet chocolate or ø c. chocolate candy sprinkles 12 to 14 maraschino cherries 1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. 2. Prepare chocolate cake batter following package directions using water, oil, and eggs. 3. Pour one-third of the batter into each cake pan.
Warm water 2 tbsp. butter 1. Sift flour and ¥ tsp. salt together into a medium bowl. Make a hollow in the center of flour and add eggs and ø c. warm water. Slowly stir the flour into the liquid. 2. Stir in remaining water, little by little, until mixture has the consistency of cookie dough. Beat vigorously with wooden spoon until small bubbles form. 3. Fill a large saucepan half full of water and add ¥ tsp. salt. Bring to a boil. Scoop up small pieces of dough with a wet teaspoon and drop into water.
2. Place pork with the fat side up on rack in shallow roasting pan. If you have a meat thermometer, insert it so tip is in center of thickest part of meat. Thermometer should not touch fat or bone. Surround meat with onions. 3. Roast 33 to 38 minutes per pound, or until meat thermometer registers 165°F. 4. Remove roast from oven. Add water and place a loose tent of heavy-duty aluminum foil over roast. Let stand 15 to 20 minutes, or until meat thermometer shows 170°F. Standing time makes roast easier to carve.