Trova il tuo prossimo libro preferito

Abbonati oggi e leggi gratis per 30 giorni
German Cooking: Five Generations of Family Recipes

German Cooking: Five Generations of Family Recipes

Leggi anteprima

German Cooking: Five Generations of Family Recipes

Lunghezza:
626 pagine
12 ore
Pubblicato:
Mar 19, 2012
ISBN:
9781466913288
Formato:
Libro

Descrizione

Contains over 600 German family recipes going back over two hundred years. These recipes have been translated, and the measurements have been converted to American weights and measures.
Included is over 50 pages of helpful tips, hints, baking times and temperatures, substitutions, and a full glossary. It also contains hints and variations to various recipes throughout. The cookbook includes recipes developed by family members and by the author over many years. They are recipes from grandmothers, great-grandmothers, aunts, cousins, daughters, and cousins. The recipes took almost fifty years of gathering together to bring this cookbook to fruition. Some had to be updated for more modern tastes while still keeping them true to their origins.
The authors parents owned a delicatessen in Brooklyn, New York, and later on Long Island, New York, and from them came wonderful salad and meat recipes. Also included are the catering recipes from the delicatessen and the recipes the author used in her cake decorating and catering businesses. Please enjoy each and every one!
Pubblicato:
Mar 19, 2012
ISBN:
9781466913288
Formato:
Libro

Informazioni sull'autore

Contains over 600 German family recipes going back over two hundred years. These recipes have been translated, and the measurements have been converted to American weights and measures. Included is over 50 pages of helpful tips, hints, baking times and temperatures, substitutions, and a full glossary. It also contains hints and variations to various recipes throughout. The cookbook includes recipes developed by family members and by the author over many years. They are recipes from grandmothers, great-grandmothers, aunts, cousins, daughters, and cousins. The recipes took almost fifty years of gathering together to bring this cookbook to fruition. Some had to be updated for more modern tastes while still keeping them true to their origins. The author’s parents owned a delicatessen in Brooklyn, New York, and later on Long Island, New York, and from them came wonderful salad and meat recipes. Also included are the catering recipes from the delicatessen and the recipes the author used in her cake decorating and catering businesses. Please enjoy each and every one!

Correlato a German Cooking

Libri correlati
Articoli correlati

Anteprima del libro

German Cooking - Eleanor A. Hinsch

retailers.

© Copyright 2012 Eleanor A. Hinsch.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,

or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording,

or otherwise, without the written prior permission of the author.

Printed in the United States of America.

isbn: 978-1-4669-1327-1 (sc)

isbn: 978-1-4669-1328-8 (e)

Trafford rev. 03/13/2012

www.trafford.com

North America & international

toll-free: 1 888 232 4444 (USA & Canada)

phone: 250 383 6864 ♦ fax: 812 355 4082

Contents

PREFACE

Information, Hints and Tips

Meat and Dessert Sauces

and Salad Dressings

Soups

Salads

Breakfast and Brunch

Breads and Muffins

Hors D’oeuvres and Party Fare

Vegetables and Vegetarian Dishes

Beef Dishes

Chicken Poultry and Stuffings

Lamb and Veal

Pork, Ham and Sausages

Seafood

Puddings

All Fruit Dishes

Tortes, Tarts and Pies

Cakes and Icings

Desserts and Cookies

Beverages

In memory of my parents

Mathilde and Richard Bohlen

and

my brother, Walter

PREFACE

I never met my great-grandmothers; they both died more than 100 years ago. I did have the great experience of going to Germany when I was 8 years old and meeting my Grandmothers. That was in 1956. I spent 3-½ months there, living on a working farm, collecting eggs, playing with geese and making friends with the pigs and cows. I also learned some really wonderful recipes.

My aunts shared their bread recipes with me. Watching them make the breads in a long trough was amazing. They would make white, rye, pumpernickel and a sweet bread, suck as raisin cinnamon. They would tell me about when they would take the breads to the town square where there was a huge brick oven. There the baker would bake all the loaves for the town.

My parents came from an area of Germany that borders Holland. I have recently discovered that some of the recipes handed down from my family are Dutch in origin. Where I could, I put both the German, Dutch and American names for the recipes. Since the area was also occupied by Sweden in the 1700s some recipes could also be Swedish in origin. I am still researching the idea.

I grew up in Brooklyn, New York where my parents had a Delicatessen. From my Dad I learned how to make those wonderful Deli salads and from my Mom I learned how to make pies, puddings and the meats that Delicatessens are famous for. Dad also had owned an ice cream shop before the Depression and shared some of his ice cream topping recipes with me. I hope you enjoy them as much as I do. I also included the recipes I used in my catering business and cake decorating and baking business. Some are German in origin, some are not.

I’m sure that by now you’ve figured out that, including me, my parents and grand and great grand-parents that’s four generations. For this cookbook I’ve also included recipes from my daughters and even my son, hence the subtitle: Five Generations of Family Recipes. I hope you enjoy the recipes that I’ve collected from my family and ones that I’ve developed on my own. Also, with a direct request from my son, I’ve included basic, beginner recipes and cooking tips that he felt are never covered in recipe books.

My thanks to all who contributed to this book: my cousins; Margret Kayser, Margret Buck, Lorraine Keller, Ellen Kayser; my Aunts: Helen Buck, Mini Brommer, Meta Buck (great Aunt) Anna Roeloffs; my sister-in-law, Gwen; and my grandmothers, great-grandmothers, and to my children: Bethany, Sara and Jason.

Information, Hints and Tips

CHART OF KITCHEN MATH

STANDARD MEASURES FOR LIQUIDS

WHAT EQUALS ONE POUND

WHAT EQUALS ONE OUNCE

1 cup evaporated milk equals 3 cups whipped

DEEP-FAT FRYING TEMPERATURES

WITHOUT A THERMOMETER

1 INCH CUBE OF WHITE BREAD WILL TURN GOLDEN BROWN:

CANDY SYRUP TEMPERATURES

WITHOUT A THERMOMETER

A ½ TEASPOONFUL OF SYRUP DROPPED INTO FRESH COLD WATER:

SUBSTITUTIONS AND AMOUNTS TO USE

FOR SUBSTITUTIONS

SALT SUBSTITUTES

THICKENERS

And substitutes

PAN SUBSTITUTIONS

LAST MINUTE COOKING CRISES

TYPES OF CHEESES

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!
Pagina 1 di 1

Recensioni

Cosa pensano gli utenti di German Cooking

0
0 valutazioni / 0 Recensioni
Cosa ne pensi?
Valutazione: 0 su 5 stelle

Recensioni dei lettori