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A Culinary Voyage Through Germany
Chancellor Helmut Kohl and his wife, Hannelore, invite us to join them on a remarkable food tour of Germany - from the Baltic coast to the Alps to the Lower Rhine. More than three hundred recipes for regional specialties are presented with hundreds of full-color photographs illustrating the tempting dishes.
Chancellor Kohl introduces each chapter with a discussion of the particular region; his extensive knowledge of each area's history is enriched by vignettes from his travels, childhood memories, and personal anecdotes. Alfons Schuhbeck, an award-winning chef, collaborates with Chancellor Kohl and his wife to present the best-loved foods of Germany.
This unusual team - a master chef, an accomplished amateur cook, and a politician who is a noted authority on regional German food - brings together a wide range of talents. They pass along the local secrets of simple German cooking with recipes that have been handed down through many generations. Easy-to-follow instructions are given for such traditional dishes as potato pancakes, cabbage rouladen, braised veal, and fruit puddings. Each chapter includes a section of kitchen know-how with advice about how to buy top-quality meat, how to select fresh vegetables, how to prepare a hearty stew, and how to create unusual table settings.
Chancellor Kohl introduces each chapter with a discussion of the particular region; his extensive knowledge of each area's history is enriched by vignettes from his travels, childhood memories, and personal anecdotes. Alfons Schuhbeck, an award-winning chef, collaborates with Chancellor Kohl and his wife to present the best-loved foods of Germany.
This unusual team - a master chef, an accomplished amateur cook, and a politician who is a noted authority on regional German food - brings together a wide range of talents. They pass along the local secrets of simple German cooking with recipes that have been handed down through many generations. Easy-to-follow instructions are given for such traditional dishes as potato pancakes, cabbage rouladen, braised veal, and fruit puddings. Each chapter includes a section of kitchen know-how with advice about how to buy top-quality meat, how to select fresh vegetables, how to prepare a hearty stew, and how to create unusual table settings.
224 pages, Hardcover
First published January 1, 1997
About the author
Hannelore Kohl
3 booksTrauma-induced injuries to the central nervous system spokeswoman and wife of German president Helmut Kohl.
At the end world war II she was raped by Red Army soldiers and thrown out a window. Which had a strong psychological impact and left her with a fractured vertebra and back pain for the rest of her life.
She first met Helmut Kohl when she was 15 year old.
In 1983 she founded the Kuratorium ZNS, a foundation that helps those with trauma-induced injuries to the central nervous system, and became its president.
She died in 2001 due to en overdose of sleeping pills.
Kohl's collection of German-style cooking recipes was published in 1996.
At the end world war II she was raped by Red Army soldiers and thrown out a window. Which had a strong psychological impact and left her with a fractured vertebra and back pain for the rest of her life.
She first met Helmut Kohl when she was 15 year old.
In 1983 she founded the Kuratorium ZNS, a foundation that helps those with trauma-induced injuries to the central nervous system, and became its president.
She died in 2001 due to en overdose of sleeping pills.
Kohl's collection of German-style cooking recipes was published in 1996.
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Displaying 1 - 2 of 2 reviews
October 30, 2020
So while I did find it interesting enough in A Culinary Voyage Through Germany to read about former German chancellor Helmut Kohl and his wife Hannelore's (both now deceased) favourite regional dishes from all parts of Germany (and yes, also post reunification), from the coast to the Alps (from north to south), from the Rhine to the Oder rivers (from east to west) and also do much appreciate that the included recipe titles present both the English language translations and their original German names (and yes, that most of the recipes also are featured with accompanying photographs), the actual recipe choices and selections (and even though I do well realise that they seem to represent the Kohls' favourites) both leave rather a bit to be desired (by me personally) and also in my humble opinion rather openly demonstrate why Helmut Kohl always had quite a lot trouble and issues with his weight, with questions of body fat.
For sadly, and even though the general cuisine of Germany is actually and in fact considerably more than simply heavily dense meat based dishes, that especially on a regional level, there are in fact also lots and lots of strictly vegetable based recipes to consider, as well as meals that in the Catholic areas of Germany are meant to be traditional Lenten fare (and thus usually vegetarian and often based primarily on dairy and bread) in A Culinary Voyage Through Germany Helmut and Hannelore Kohl mostly or at least much too often rather seem to willfully ignore the former and by doing so actually in my opinion also perpetuate the rather annoying stereotype and myth that German cookery is mostly really heavy with meat and heavy with fat (something that if one truly looks at German regional cuisine is simply not true, that German cookery is obviously much more diverse than mostly pork and beef).
And therefore, for me, while A Culinary Voyage Through Germany does I guess present a basic and adequate enough general introduction to German regional cuisine, I have actually found this cookbook both pretty well disappointing and also rather misleading with regard to the food dishes, with regard to the recipes being featured, and with in fact Helmut Kohl's introductions to the various regions being the most interesting and enlightening parts of A Culinary Voyage Through Germany (and that is just not enough for more than two stars).
For sadly, and even though the general cuisine of Germany is actually and in fact considerably more than simply heavily dense meat based dishes, that especially on a regional level, there are in fact also lots and lots of strictly vegetable based recipes to consider, as well as meals that in the Catholic areas of Germany are meant to be traditional Lenten fare (and thus usually vegetarian and often based primarily on dairy and bread) in A Culinary Voyage Through Germany Helmut and Hannelore Kohl mostly or at least much too often rather seem to willfully ignore the former and by doing so actually in my opinion also perpetuate the rather annoying stereotype and myth that German cookery is mostly really heavy with meat and heavy with fat (something that if one truly looks at German regional cuisine is simply not true, that German cookery is obviously much more diverse than mostly pork and beef).
And therefore, for me, while A Culinary Voyage Through Germany does I guess present a basic and adequate enough general introduction to German regional cuisine, I have actually found this cookbook both pretty well disappointing and also rather misleading with regard to the food dishes, with regard to the recipes being featured, and with in fact Helmut Kohl's introductions to the various regions being the most interesting and enlightening parts of A Culinary Voyage Through Germany (and that is just not enough for more than two stars).
March 31, 2011
A very basic journey through Germany and each region's specialty. The thing that bothered me about it, was it didn't feature any kind of schnitzel, which I consider very German, nor hardly any mention of sausages. Think I will try more modern German cuisine next time.
Displaying 1 - 2 of 2 reviews