title: The Cuisines of Germany: Regional Specialties and Traditional Home Cooking
author:  Horst Scharfenberg 
description: This impressive work will appeal to culinary historians and cooks alike. Food writer Scharfenberg has gathered together hundreds of Germany's traditional and regional specialties, prefacing each recipe with notes on the origin and cultural and culinary background of the dish. He has sought out little-known regional creations and resurrected unfairly forgotten dishes; there are contemporary versions of traditional favorites as well as classic renditions. Scharfenberg's readable style and sense of humor add to the appeal of the book. Highly recommended.<BR>Copyright 1989 Reed Business Information, Inc.
zlib_text: # Delicious German Meals
  
  
  ###
  
  
  The Only German Cookbook You Need
  
  
  
  
  
  
  
  
  ## Introduction
  
  
  ![](../images/00001.jpeg)
  
  It’s difficult to separate German Gemütlichkeit, that feeling of warmth and
  good cheer, from
  
  
  German food. German cuisine is all about tasting and feeling good. And as this
  German
  
  
  cookbook will show, it goes far beyond sausage and beer– although feel free to
  raise a stein
  
  
  while enjoying good German food.
  
  
  This German cookbook has all your German favorites; schnitzel, sauerbraten,
  and great
  
  
  desserts. Germans also love their vegetables, and this cookbook has delicious
  ways to prepare
  
  
  them. Don’t forget the dumplings. Instead of plain potatoes and noodles,
  you’ll find recipes for
  
  
  spaetzle and potato dumplings, delicious side dishes for those luscious German
  gravies.
  
  
  German food is quite regional. Southern German food is heavily influenced by
  the alpine
  
  
  region, while Northern German takes its clue from its neighbors up north with
  its love of
  
  
  herring.
  
  
  T