This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.quark. You can make your own quark with rennin, a coagulating enzyme that is used to curdle milk. ... Heat the milk to 70 degrees F. Mix the milk with the buttermilk in a covered but not tighdy sealed large plastic or glass container (not metal!)anbsp;...
|Title||:||Spoonfuls of Germany|
|Publisher||:||Hippocrene Books - 2004|