The Cooking of Germany from the celebrated Time-Life Books: Foods of the World series offers an immersive look into traditional German culinary heritage. Written by renowned food writer Nika Standen Hazelton in collaboration with the editors of Time-Life, this classic volume explores how regional geography, history, and culture shaped Germany's rich home-cooking traditions.
Features authentic recipes for time-honored dishes such as Sauerbraten, Hasenpfeffer (marinated rabbit stew), Schnitzel, Spätzle, and a variety of regional sausages and dumplings.
Filled with iconic 1960s photography, step-by-step technique illustrations, and cultural context for traditional table settings and festive meals.
Includes details on the original two-part release (hardcover background text alongside the spiral-bound kitchen recipe booklet).
Ideal for vintage cookbook collectors, home chefs, and anyone interested in mid-century culinary history.
Publishing Details
Series: Foods of the World
Time-Life Books, New York 1969 Reprint 1974
Hardcover spiral-bound recipe booklet (2-volume set)
ISBN-13: 978-0809400645
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