Culinaria: Germany

The Culinaria team has spent an entire year discovering and absorbing all manner of facts and ideas to do with food and drink in Germany. In 16 chapters the reader can discover specialties of each federal state from simple and hearty sausage, sauerkraut and beer to stuffed Christmas goose and Mosel wine. Together, experienced reporters and photographers have researched and recorded their material in every region of the country, tracing the route from field to package or to plate. They have discovered answers to questions that have long been a mystery. What significance did salt and pepper have before they became an everyday item on the table? Why were cows driven up to mountain pastures? What is contained inside a working man's lunch pail called a Henkelmann? What thoughts came to the poets as they quaffed their wine? This book provides a history of industrial food production and a host of recipes for readers to cook their way through all the regions of the land. Cooking methods are illustrated and explained using detailed sequences of photographs, making it easy to follow recipes. Culinaria Germany contains over 1, 500 gorgeous and instructive, color photos, maps and illustrations. Between its covers the reader will find all the secrets normally hidden beneath the lids of the nation's cooking pots.