|
|||||||
| Portal | Register | Cooking Links | Member Photos | Gallery | FAQ | Members List | Calendar | Search | Today's Posts | Mark Forums Read |
 |
|
|
|
|
|
 |
|
||||
 |
 |
 |
|
||
 |
 |
|
|||
 |
|
|
Thread Tools | Display Modes |
01-22-2008, 09:32 AM
|
#11 | |
|
Certified Executive Chef
|
I just bought one....can't recall the name right now, but it said "Adapted to the American kitchen". Buy one along those lines or you'll have a heck of a time finding ingredients for "Authentic German Recipes"
..........found it. Amazon.com: German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen: Books: Marianna Olszewska Heberle Last edited by Jeekinz; 01-22-2008 at 10:01 AM. |
|
|
|
|
01-22-2008, 09:34 AM
|
#12 | |
|
Certified Executive Chef
|
Black Forest Cuisine by Walter Staib of City Tavern, Philadelphia ... you can order from the website and get an autographed copy.
|
|
|
|
|
|
01-22-2008, 09:57 AM
|
#13 | |
|
Assistant Cook
  |
GotGarlic, thanks! I intend to check them out...
__________________
Red meat isn't bad for you. Fuzzy, green meat is a different story, however. |
|
|
|
|
|
01-22-2008, 11:29 AM
|
#14 | |
|
Executive Chef
|
btw, one of the ingredients that occurs frequently in my German cookbooks is "bunch of soup vegetables," which is 4 carrots, 2 leeks, 4 celery stalks and parsley.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
|
|
|
|
|
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
