Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Wand#220;rz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Land#220;beck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs.

With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience.

Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy Wand#220;rz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

"Cherish this book by consummate food writer Jean Anderson and enjoy the new, lighter food of Germany."(-- Barbara Kafka, author of Party Food)

"These contemporary versions of Germany's hearty regional cuisines, from Munich to Hamburg, show Jean Anderson's special talent for researching, and adapting, recipes for American kitchens. Great eating here, or there!"(-- Jean D. Hewitt, Family Circle)

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Lübeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs.

With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience.

Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy Würz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

Includes bibliographical references (p. 403-405) and index.

Jean Anderson, the author of more than twenty cookbooks, a five-time Tastemaker Award winner and recent inductee into the James Beard Cookbook Hall of Fame, has been both a newspaper and magazine food editor. Her food and travel articles appear frequently in Bon Appétit, Food &Wine, Gourmet, More, and other national magazines. After many years in New York, she now lives in Chapel Hill, NC.