Eat Smart in Germany : How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure
by
Mary Bergin
Book Details
Format
Paperback / Softback
ISBN-10
0977680142
ISBN-13
9780977680146
Publisher
Gingko Press
Imprint
Gingko Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 30th, 2013
Print length
160 Pages
Weight
227 grams
Dimensions
21.50 x 13.90 x 1.70 cms
Ksh 2,200.00
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Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. Eat Smart in Germany connects menus and markets to geography, history, and regional pride.
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest.
Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudel—but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Eat Smart in Germany connects menus and markets to geography, history, and regional pride. In the book are these practical and fun features:
dozens of delicious recipes from chefs and other food experts that allow travellers and cookbook lovers to re-create the cuisine a Menu Guide that demystifies food selection, allowing visitors to order with confidence a Food and Flavours Guide that provides a comprehensive list of foods, spices, cooking styles, and more to assist shoppers at colourful outdoor markets an explanation of culinary history that covers the origins and varieties of ingredients, regional recipes, and well-known German favourites a translation of useful phrases that eases the challenge of shopping for food or placing an order in restaurants glossaries that introduce food and cooking terms in German and English.
Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudel—but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Eat Smart in Germany connects menus and markets to geography, history, and regional pride. In the book are these practical and fun features:
Get Eat Smart in Germany by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Gingko Press and it has pages.
