By the Editors of Saveur

Lately, Germany has been earning kudos for its high-end cuisine, counting 11 restaurants with three Michelin stars (the only European country with more is France).

But Teutonic home cooking still has something of a reputation for being heavy on fatty meats and light on complexity.

That's a shame, because there's a lot to like about regional German recipes, such as the dishes shown here from
Biergarten Cookbook
, by Julia Skowronek (DK, March 2015), and Jeremy and Jessica Nolen's
New German Cooking
(Chronicle Books, January 2015).

And with the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic
The German Cookbook
(Random House, 2014), there's no better time to get (back) into German food.

See the recipes:

Crêpes Filled with Sauerkraut »

Roast Duck with Plums »

Roasted Parsnip Salad with Hazelnut Blue Cheese, and Wheat Beer Vinaigrette »


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