Luchow's German Cookbook

by Jan Mitchell, Ludwig Bemelmans (Introduction)

When August Luchow opened his establishment in 1882, he laid the cornerstone of a New York landmark to which personalities prominent in the arts, politics, and society have gravitated ever since. Now, after seventy years, Luchow's Restaurant stands as a museum of gracious living -- a haven of Old World Gemutlichkeit in a frantic age -- where superb food and fine drink carry forward the traditions of a by-gone day.

Genres: Cookbooks, Food and Drink, Cooking

224 pages, Hardcover

First published January 1, 1952

Reviews

[Brien · Rating 4 out of 5]

One German restaurant--isn't that what most cities have? And the quality of that one establishment can be from first class to dead last. Luchow's, established in 1882, produced what the dust jacket claimed to be the first cookbook of German cuisine published in the U.S. in 1952. There are many unquestionably authentic German and eastern European recipes here, from hare to sausage to goulash spatzle, plus the occasional dish Luchow's may have offered that goes beyond, such as Curry of Lobster a l'Indienne. Luchow's was a famed establishment, as the many restaurant anecdotes sprinkled throughout the cookbook attest. In May of 1952, perhaps in conjunction with the publishing of the cookbook, or coincidentally, John Cameron Swayze wrote about the time that a lion got loose from a nearby "menagerie" and wandered into Luchow's beer garden. No injuries. Not even to the lion.

[eibbag (gabbie) · Rating 3 out of 5]

“Often I imagine I see him now, moving amiably from table to table, greeting his friends, his laugh resounding in the rooms, eating and drinking with a zeal unequaled by any of his cus-tomers. No one enjoyed Lüchow's more than August Lüchow.
Early in the morning, when the last guests had departed, he was sometimes so heavy with food and beer that four busboys had to assist him up the stairway to his room.
August never married. His loves were his restaurant and his friends.”

The recipes in this book are sooooo rich: barley soup w/ giblets, roast Watertown goose w/ stewed apples, goulash w/ sauerkraut, herring in dill sauce, caper sauce!!!!!!!

[Jane · Rating 3 out of 5]

Pig's head cheese vinaigrette? Pig's knuckles?? A boiled beef recipe with a can of tuna in it??? Mitaus these recipes I can do. But I loved the introduction and endpapers by the inimitable Ludwig Bemelmans.

[Brett · Rating 3 out of 5]

I have the 1952 version. It has extensive pencilled-in notes and it's speckled with blood stains and it smells like it's from 1952 and the recipes will probably make you fatter and dead sooner. But if you're into "rich" food you might dig it. If I ever decide to make blood sausage...

[Stephanie · Rating 4 out of 5]

Very charming cookbook. I've tried several of the recipes in this book and they came out very well. If only the restaurant was still open!