German cooking has more appeal to the American palate than the cuisine of any other foreign country... Mimi Sheraton

{HISTORY}

From the land that brought America hot dogs, hamburgers, jelly doughnuts, sausages and sauerkraut and then turned them into our most familiar favorites, comes this 1965 German cookbook intent on showing us how to master the art of this comforting European cuisine.

In the early 1960's, when Mimi Sheraton, writer, editor, traveler and all around good foodie set out to write this cookbook, she had three goals in mind: 1) to make the recipes practical for American kitchens, 2) to keep the cooking process as simple as possible, and 3) to make all ingredients accessible to the average shopper nationwide. She thought it would be a fairly simple straightforward task. Especially based on the various professionals she could call upon for the job which included consultants like the executive chef for Lufthansa Airlines, the director of the German Tourist Information Office and a number of German hoteliers -  all who were eager to lend knowledge and support. But what she discovered in reality was a project that would take her over a year to complete. One that would encourage her to dive head and heart first into the history of the German culture to fully understand its varied and diverse regions within the country and then to personally test each recipe in her American kitchen before deeming it worthy for inclusion. 

The result of all that dedication was this 523 page book, one of the most comprehensive German cookbooks of the 20th century. All of the authentic, traditional favorites are included here, representing every area of the country and all of the subtle differences and similarities that make up one distinct culinary style.  

{SPECIAL FEATURES}

- 1965 edition, 3rd Printing

- Original dust jacket

- Fun details abound here - Mimi has included lots of fun facts, interesting stories and helpful advice on techniques and preparations throughout the book

- Each dish features both the German name and its American translation 

- The index is broken down into both German and English for easy reference 

- Interesting recipes include Fire Tong Punch, Printed Cookies, Apples in Nightgowns, Caraway Potato Sticks, White Cabbage in Wine, Bratwurst in Ale, Chicken with Paprika -Sour Cream Sauce, Rhineland Peppered Pork Stew, Sailor's Beef, German Hamburger, Herring and Potato Pie, Hazelnut Omelette, Beans Pears & Bacon  Hamburg Style, Potato Dumplings and Hot Beer Soup

{CONDITION}

Very clean and bright, the cookbook itself is in great shape with just a few random cooking spot, a tight spine and all pages intact. There is a bit of warp to overall shape of the book so that bends up at the corner (please see photo) but this doesn't affect the use of the book in anyway. The name of a previous owner is written in pen on the inside of the front endpaper. The dust jacket bears a few chippy spots along the top edges. 

{SIZE}

Measures 9.5" inches (length) x 6.5" inches (width) x 2" inches (thickness)

{PARTY IDEA}

A fun gift for your favorite German or maybe the inspiration behind your next get-together, this cookbook offers year-round possibilities whether you are celebrating the holidays with traditional German baked goods, beer and sausages during Oktoberfest or berry pies and pancakes at the height of summer. Coordinate your culinary creations with vintage dishes from Germany for a stylish affair from food to table.