German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen

by Marianna Olszewska Heberle

Paperback, 1996

Status

Call number

Europe -- HEB

Call number

Europe -- HEB

Tags

Regional--Europe

Publication

HP Trade (1996), Edition: 1st, Paperback, 320 pages

Subjects

Cookery, German
Food habitsGermany

Physical description

320 p.; 9.24 inches

Other editions

Similar in this library

Black Forest Cuisine by Walter Staib
The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton
The New American Cheese by Laura Werlin
True Tuscan: Flavors and Memories from the Countryside of Tuscany by Cesare Casella
18 more
Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant by Jan Mitchell
Authentic German Home Style Recipes by Gini Youngkrantz
Rosa Mexicano by Josefina Howard
Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes by Cat Cora
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana Kennedy
The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison
Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine by Colman Andrews
A World of Cake: From honey cakes to flat cakes, fritters to chiffons, meringues to mooncakes, tartes to tortes, fruit cakes to spice cakes, 150 recipes ... traditions from cultures around the world by Krystina Castella
Recipe of Memory: Five Generations of Mexican Cuisine by Victor M. Valle
The Way to a Man's Heart: The Settlement Cook Book by Mrs. Simon Kander
David Ruggerio's Italian Kitchen: Family Recipes from the Old Country by David Ruggerio
Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek
The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State by Harva Hachten
Mennonite Foods & Folkways From South Russia: Volume 1 by Norma Jost Voth
The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines by Nancy Harmon Jenkins
The Cooking Club Cookbook: Six Friends Show You How to Bake, Broil, and Bond by Katherine Fausset
The San Francisco Chronicle Cookbook by Michael Bauer
Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison

More

Amazon.comLibraryThing
Page: 0.1511 seconds