Rediscover German food
With the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic The German Cookbook, there's no better time to get (back) into German food.
Thursday, January 15th 2015, 3:44 pm EST
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
, by Julia Skowronek (DK, March 2015), and Jeremy and Jessica Nolen's
(Chronicle Books, January 2015).
And with the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic
(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 »