The German Cookbook

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.

“"German food deserves much more attention than it gets. Top marks to Phaidon, then, for attempting to put that right with its latest publication, The German Cookbook . Published this month, it's a collection of 500 recipes that highlight the country's distinct gastronomic regions, with dishes ranging from fish burgers and beer-braised beef to drunken maidens (sweet, fried dumplings) and poppy seed dumplings with plum compote."-- Olive”

As featured in Vogue, Food52, and The Wall Street Journal
Caspar David Friedrich. . . . It's hard not to feel hungry after browsing through the hundred-plus food
photographs.' – Vogue
'German food deserves much more attention than it gets. Top marks to Phaidon, then, for attempting to put that right with The German Cookbook... a collection of 500 recipes that highlight the country's distinct gastronomic regions, with dishes ranging from fish burgers and beer-braised beef to 'drunken maidens' and poppy seed dumplings.' – Olive
'A hit parade of German cooking.' – National Post
'This impressive overview of German cuisine - the type of encyclopedic cookbook that Phaidon does so well - is packed with the kind of comforting German recipes you might expect... But there are plenty of dishes that will challenge your assumptions about stereotypical German food, too.' – Food52
'A beautiful object... The German Cookbook delivers in providing solid, practical instructions for some classic dishes as well as others whose popularity is of more recent origin.' – Times Literary Supplement (TLS)
'...Beautifully designed, lavishly photographed, well written and pretty exhaustive too. You get a true insight into [the country's] food, with history, culture and regional recipes all mixed. My favourite culinary series.' – The Mail on Sunday

Television and radio personality Alfons Schuhbeck hails from Bavaria, and is considered an authority on German cuisine. In addition to his work as a broadcaster and chef, Schuhbeck is a restaurateur and businessman, with an online food business, wine bistro, spice shop, ice-cream parlour, two restaurants, and a cooking school.

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.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.