From matjes herrings served with green beans to a Rhineland-style sauerbraten (literally, "sour roast") or maultaschen, the Swabian answer to ravioli: in its 460 pages Culinaria Germany presents all of the most popular recipes gleaned from every corner of the country. Detailed and thoroughly illustrated reports show the food in the making, inviting readers to cook their way through each of Germany's sixteen states. The book also provides in-depth background information on traditional specialities, their ingredients and preparation, organised by region. This volume opens up a whole world of cooking that is sure to enrich your own cooking repertoire.
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