The Art of German Cooking and Baking
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- Under 100
- Pages
- 605
About this book
The preface describes a cook book consisting of about 1,250 recipes that have been tested and prepared, divided into 26 chapters. The chapter list includes soups, poultry and game birds, fish, vegetables, salads, desserts, beverages, breads, cakes, tarts, cookies, confectionery, and preserves. The brown champignon sauce recipe combines browned butter, flour, and onion with bouillon and champignon liquor, seasoning the mixture with meat extract, red wine or Madeira, and lemon juice.
The pickled peaches recipe directs the cook to peel the fruit, leave it whole, and boil water with sugar, vinegar, cloves, and cinnamon. The rabbit roast salad recipe directs the cook to cut meat and potatoes into small pieces and stir them lightly into the prepared gravy.
Contents
About the author
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Book facts
- Author
- Lina Meier
- Reading time
- About 10 hours
- Pages
- 605
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online