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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare.
Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg.
Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!
Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg.
Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!
523 pages, Hardcover
First published October 12, 1965
About the author
Mimi Sheraton
33 books25 followersIn 1975 she became the food critic for the New York Times. She held that position for 8 years after which she became the food critic for Time magazine.
She freelanced for New York Times, Vanity Fair, Food and Wine, and other magazines.
She freelanced for New York Times, Vanity Fair, Food and Wine, and other magazines.
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Displaying 1 - 19 of 19 reviews
June 17, 2011
Pork dishes that'll make your dead German ancestors knock on your door for seconds.
May 22, 2017
So I am not sure how many of the recipes in this book I will actually make use of. Some of them there is no way I will ever make. I am not a big sour kraut fan, but then that isn't the ones that I mean. After all, I knew that when I went to look at this book. When looking through the recipes though I realized that there was no way that I would ever find it acceptable to make for myself or any guests anything that called for pickled cow tongue. It just seemed utterly wrong as a meal to put on the table for any occasion.
In spite of the occasional WTF moments reading this book, it was interesting in ways that went above and beyond the recipes. This is another one of those books that talks about why foods are the way they are and the difference between one region of the Country and another in preparations. If for no other reason than that I will end up buying the book and using it.
While the author does point to the fact that German food is the most like the food served in the United States of all the European Nations, you might find yourself wondering if that is the case, then how bad would it be to order local food anywhere else.
In spite of the occasional WTF moments reading this book, it was interesting in ways that went above and beyond the recipes. This is another one of those books that talks about why foods are the way they are and the difference between one region of the Country and another in preparations. If for no other reason than that I will end up buying the book and using it.
While the author does point to the fact that German food is the most like the food served in the United States of all the European Nations, you might find yourself wondering if that is the case, then how bad would it be to order local food anywhere else.
November 8, 2009
This book is a recent book that I added to my cookbook collection. It has alot of recipes and a chapter on German holidays. In the weinerschnitzel, chapter I was confused as this author says that the schnizels are made with veal. Well since I have been living in Germany, I have eaten alot of schinizel, paprika schinizel, ruhm schinizel and my favorite jeager schinizel and all of it has been made with pork. Beef is very expensive here in Germany. But I liked her recipe for gluhwien. So I would recommend this book for anyone who likes German food.
August 3, 2021
As with other cookbooks on my shelves here, I will continue to dip into this book. I really like the way that Shelton goes into detail about the history and customs behind the recipes, and is precise about what region each recipe comes from. Excellent for anyone wanting to learn about German food culture.
January 30, 2022
Comprehensive, but dense. If you are a novice, this is a tough cookbook to learn from. If you’re an experienced cook wanting to go deep in German cuisine, this book is very detailed and will allow you to create dishes that ring authentic to the country of their origin. Not a “beautiful” cookbook—it’s all text. I’d rate this a four star book if the audience for it did not include novices.
October 9, 2026
**The definitive, golden-standard bible of authentic German cooking!**
If you are going to own just one comprehensive authority on the rich, hearty, and deeply comforting traditions of German gastronomy, let it be this magnificent masterpiece. For decades, this cookbook has reigned supreme as the ultimate resource for anyone seeking to master the genuine flavors of Central Europe, and it remains an absolute tour de force that belongs on the shelf of every serious home cook.
What makes this book utterly peerless is its astonishing depth and unwavering commitment to culinary authenticity. This is not a collection of watered-down modern approximations; it is a sweeping, comprehensive exploration of regional German cooking in all its glory. From flawless broths, legendary sausages, and perfectly textured dumplings to slow-simmered sauerbraten, magnificent roasts, and intricate holiday pastries, every single facet of the German kitchen is covered with breathtaking precision.
Despite its encyclopedic scope, the guidance remains remarkably accessible. The instructions are methodical, clear, and rich with the kind of traditional wisdom that ensures your sauces reduce properly, your doughs rise just right, and your meats achieve that melt-in-your-mouth tenderness. Every dish we have prepared has delivered profound, unforgettable flavor, transporting us straight to a cozy Bavarian gasthaus.
Whether you are looking to reconnect with your heritage, master the foundational pillars of European comfort food, or simply cook unforgettable meals that bring your entire family running to the table, this book is priceless. It is not just a cookbook; it is a timeless culinary inheritance. Five glowing, well-deserved stars!
If you are going to own just one comprehensive authority on the rich, hearty, and deeply comforting traditions of German gastronomy, let it be this magnificent masterpiece. For decades, this cookbook has reigned supreme as the ultimate resource for anyone seeking to master the genuine flavors of Central Europe, and it remains an absolute tour de force that belongs on the shelf of every serious home cook.
What makes this book utterly peerless is its astonishing depth and unwavering commitment to culinary authenticity. This is not a collection of watered-down modern approximations; it is a sweeping, comprehensive exploration of regional German cooking in all its glory. From flawless broths, legendary sausages, and perfectly textured dumplings to slow-simmered sauerbraten, magnificent roasts, and intricate holiday pastries, every single facet of the German kitchen is covered with breathtaking precision.
Despite its encyclopedic scope, the guidance remains remarkably accessible. The instructions are methodical, clear, and rich with the kind of traditional wisdom that ensures your sauces reduce properly, your doughs rise just right, and your meats achieve that melt-in-your-mouth tenderness. Every dish we have prepared has delivered profound, unforgettable flavor, transporting us straight to a cozy Bavarian gasthaus.
Whether you are looking to reconnect with your heritage, master the foundational pillars of European comfort food, or simply cook unforgettable meals that bring your entire family running to the table, this book is priceless. It is not just a cookbook; it is a timeless culinary inheritance. Five glowing, well-deserved stars!
November 7, 2022
I'm Germany born and raised and let me tell you: This 60 year old book contains 10% recipes I would recognize as German, 80% recipes that no one has made since 1975 and 10% just complete errors and fabrication.
This book claims Nudelauflauf is a "soufflé served as a hot dessert [...] with coffee [...] as a replacement for cake [...] for a late Sunday breakfast in winter."
Ask any German person what Nudelauflauf is, and they will describe a savoury noodle casserole akin to Mac and Cheese.
Approach this book with great care. If you already know what recipe you are looking for, use it as one of the sources to see an outdated version from "back in the day" before you figure out how to actually make it from a more modern source.
This book claims Nudelauflauf is a "soufflé served as a hot dessert [...] with coffee [...] as a replacement for cake [...] for a late Sunday breakfast in winter."
Ask any German person what Nudelauflauf is, and they will describe a savoury noodle casserole akin to Mac and Cheese.
Approach this book with great care. If you already know what recipe you are looking for, use it as one of the sources to see an outdated version from "back in the day" before you figure out how to actually make it from a more modern source.
November 25, 2018
I good book for authentic German cuisine. We made a few recipes and they were meh but I think that’s just how old school German food is. This is a great book for learning the foundations though and building off of.
October 17, 2017
Made many a recipe and loved it. Some things took some looking up but well worth it. I love how all things are weighed etc, so precise.
November 14, 2017
The classic book on German cooking. There's a lot here. Some of the recipes call for various wursts or types of ham that aren't available.
June 28, 2024
My favorite German cookbook but it doesn't include pictures.
February 10, 2025
Is that classic Fannie farmer book of German cooking I plan on just buying it
March 8, 2011
This is a great book filled with authentic recipes from the differing regions of Germany. I have not had a single bad recipe yet. This is as thick as a dictionary. You get your money's worth on this one.
June 14, 2007
This is pretty authentic stuff. Good recipes though sometimes a little hard to follow. Good for real fans of german food.
October 6, 2008
I have tested quite a few of the recipes in this book and they are wonderful. Reminds me of good home-cooking.
May 14, 2010
Quite good.
Read
May 24, 2012Great cookbook with traditional recipes in english and German. I just wish there were more pictures.
Read
July 18, 2024Thorough, but I am looking for something more contemporary
November 11, 2012
My German cooking bible!!! Just like home'
Displaying 1 - 19 of 19 reviews