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New German Cooking : Recipes for Classics Revisited
by Jeremy Nolen and Jessica Nolen and Drew Lazor and Jason Varney


Overview - Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer.  Read more...

 
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More About New German Cooking by Jeremy Nolen; Jessica Nolen; Drew Lazor; Jason Varney
 
 
 
Overview
Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way--the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.

 
Details
  • ISBN-13: 9781452128061
  • ISBN-10: 1452128065
  • Publisher: Chronicle Books
  • Publish Date: January 2015
  • Page Count: 248
  • Dimensions: 10 x 8.2 x 1 inches
  • Shipping Weight: 2.5 pounds


Related Categories

Books > Cooking > Regional & Ethnic - German
Books > Cooking > Courses & Dishes - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-01-19
  • Reviewer: Staff

Coauthors and business partners Jeremy and Jessica Nolen, the couple behind Philadelphia’s Bauhaus Schmitz, address the culinary elephant in the room from the get-go: ask most people what they think about German food, and they’ll answer “sausage, schnitzel, and sauerkraut,” followed by the adjectives heavy, fatty, and meat-obsessed. Over the course of the book’s 200-plus pages and 100-plus recipes, the duo do their best to refute that preconception (though, yes, there’s a fair amount of meat, mustard, and pickled items) with a winning collection of approachable recipes. This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes. Those who have the culinary wherewithal to attempt cold-smoked venison carpaccio with pickled oyster mushrooms, or a roasted goose with pretzel-apple stuffing and Gewürztraminer glaze, are given the tools and straightforward directions to do so, but the recipes, for the most part, are easy to source and fairly simple to prepare. This is terrific update on an often-overlooked cuisine. (Jan.)

 
BAM Customer Reviews