Eat Smart in Germany
Regular price
€17.50
Regular price
€19.99
Sale
Sale price
€17.50
14 days return policy
Shipping & Delivery
A01=Mary Bergin
Age Group_Uncategorized
Age Group_Uncategorized
Author_Mary Bergin
automatic-update
Category1=Non-Fiction
Category=WBN
Category=WTH
Category=WTHD
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
Product details
- ISBN 9780977680146
- Weight: 227g
- Dimensions: 139 x 215mm
- Publication Date: 30 Mar 2013
- Publisher: Gingko Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest.
Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudel—but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Eat Smart in Germany connects menus and markets to geography, history, and regional pride. In the book are these practical and fun features:
dozens of delicious recipes from chefs and other food experts that allow travellers and cookbook lovers to re-create the cuisine a Menu Guide that demystifies food selection, allowing visitors to order with confidence a Food and Flavours Guide that provides a comprehensive list of foods, spices, cooking styles, and more to assist shoppers at colourful outdoor markets an explanation of culinary history that covers the origins and varieties of ingredients, regional recipes, and well-known German favourites a translation of useful phrases that eases the challenge of shopping for food or placing an order in restaurants glossaries that introduce food and cooking terms in German and English.
Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudel—but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Eat Smart in Germany connects menus and markets to geography, history, and regional pride. In the book are these practical and fun features:
Mary Bergin of Madison, Wisconsin, is a lifelong professional journalist whose writing forte is food and travel. Her award-winning books about Wisconsin and the Midwest demonstrate an intense interest in regional quirks and specialities.
