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Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes
Spoonfuls of Germany offers an in-depth look at the surprisingly diverse German regional cuisine. Stretching from the shores of the North and Baltic Seas to the Alps, Germany has a large number of distinctive regional dishes that encompass a wide variety of vegetables and fruits, meat, poultry, seafood, dairy products, and much more. The country's position in the heart of Europe, bordering on nine nations, has also greatly influenced German food and cooking. The regional specialties in this book present the full spectrum of German food. Spoonfuls of Germany goes beyond the saurkraut and knackwurst stereotype to unveil the often-overlooked diversity of German cuisine. The 170 regional recipes range from classic dishes such as spaetzle and sauerbraten, to forgotten delicacies like Westphalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book. Complete with b/w photos and maps.
270 pages, Hardcover
First published September 1, 2004
About the author
Nadia Hassani
3 booksNadia Hassani is a US-based writer, editor and translator with a passion for cooking and gardening. She blogs about German food and the stories behind it at Spoonfuls of Germany, which is also the title of her cookbook about the regional cuisines of her native Germany.
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Displaying 1 - 5 of 5 reviews
October 30, 2018
Nadia Hassani's Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes reads as both gastronomically and culturally engaging, with especially the occasional snippets of gentle authorial humour very much appreciated, although truth be told, I will probably never be able to consume the dish known as Strammer Max (Strapping Max) again without blushing and giggling, as according to the author, the name of the fried egg on ham and bread dish is a Saxon dialect expression for a woody, for an erection.
Featuring 170 authentic regional German recipes (from north to south, from west to east), not only have many of my favourite recipes from my childhood been included, there is indeed also a very diverse collection of both non vegetarian and vegetarian offerings presented, an eclectic and pleasurable smorgasbord of edibles (and actually also many drinkables), which in my humble opinion does more than amply demonstrate how German cuisine, how German cookery is oh so much more than just beer, bratwurst and sauerkraut. And in fact, according to Nadia Hassani, sauerkraut itself is actually consumed in considerably greater quantities in the USA than in Germany (and it is also NOT really the signature food of Germany as a nation by any stretch of the imagination, as indeed Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes really does shows both stridently and obviously that even today, that even in the 20th and 21st centuries, the cuisine of Germany is truly much more regional than national, and which is also a piece of truth that any Bavarian, Swabian, Berliner, Saxonian etc. would likely more than willingly tell anyone who chooses to listen).
Now I have of course not tried to prepare ALL (or even the vast majority) of the featured and presented recipes, and some of them actually do not even all that much appeal to me taste-wise. But heck, I kind of expected that, and I originally did in fact purchase my copy of Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes more for the cultural and history-based information that Nadia Hassani was promising (on the regions of Germany and how their food traditions have evolved and/or changed, and I certainly have not been in any manner disappointed). But yes and for a certainty, from the recipes I have tried so far (most of them soups, and many of them sweet varieties and vegetarian based), I have LOVED all of them, and I do therefore feel more than justified warmly recommending Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (and really, the only reason Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes is a four star and not yet a five star read for me, is simply that I personally would definitely appreciate more accompanying pictures of the end products, of the prepared, the finished dishes, as while there are some included, I for one do think that there should be considerably more, and really, actually, that ALL of the recipes should in fact feature an accompanying picture or photograph, especially considering that many of these meals, that the majority of these dishes would likely be deemed a bit unknown and perhaps even exotic to and for many North Americans).
Featuring 170 authentic regional German recipes (from north to south, from west to east), not only have many of my favourite recipes from my childhood been included, there is indeed also a very diverse collection of both non vegetarian and vegetarian offerings presented, an eclectic and pleasurable smorgasbord of edibles (and actually also many drinkables), which in my humble opinion does more than amply demonstrate how German cuisine, how German cookery is oh so much more than just beer, bratwurst and sauerkraut. And in fact, according to Nadia Hassani, sauerkraut itself is actually consumed in considerably greater quantities in the USA than in Germany (and it is also NOT really the signature food of Germany as a nation by any stretch of the imagination, as indeed Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes really does shows both stridently and obviously that even today, that even in the 20th and 21st centuries, the cuisine of Germany is truly much more regional than national, and which is also a piece of truth that any Bavarian, Swabian, Berliner, Saxonian etc. would likely more than willingly tell anyone who chooses to listen).
Now I have of course not tried to prepare ALL (or even the vast majority) of the featured and presented recipes, and some of them actually do not even all that much appeal to me taste-wise. But heck, I kind of expected that, and I originally did in fact purchase my copy of Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes more for the cultural and history-based information that Nadia Hassani was promising (on the regions of Germany and how their food traditions have evolved and/or changed, and I certainly have not been in any manner disappointed). But yes and for a certainty, from the recipes I have tried so far (most of them soups, and many of them sweet varieties and vegetarian based), I have LOVED all of them, and I do therefore feel more than justified warmly recommending Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (and really, the only reason Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes is a four star and not yet a five star read for me, is simply that I personally would definitely appreciate more accompanying pictures of the end products, of the prepared, the finished dishes, as while there are some included, I for one do think that there should be considerably more, and really, actually, that ALL of the recipes should in fact feature an accompanying picture or photograph, especially considering that many of these meals, that the majority of these dishes would likely be deemed a bit unknown and perhaps even exotic to and for many North Americans).
June 10, 2011
This cookbook covers all the regions of Germany evenly, using typical cookbook categories (appetizers, mains, seafood, desserts, etc.) for each region. She also profiles people who work in food industry specialities who have a German connection (baker, brewer, vintner, etc.), which isn't always birthright.
She does her best to cover classic dishes and contemporary ones all while trying to dispel myths about the heaviness and blandness of German cuisine. Typical favorites (spaetzle, Black Forest cake, etc.) are present as well as different dishes that include ingredients like sorrel and pike.
She introduces all recipes with a headnote on their origin or how they came to be included in this collection. Her writing style is approachable, and she is mindful to make substitution suggestions if you don't want to use her list of German food/ingredient merchants located in the back of the book.
She does her best to cover classic dishes and contemporary ones all while trying to dispel myths about the heaviness and blandness of German cuisine. Typical favorites (spaetzle, Black Forest cake, etc.) are present as well as different dishes that include ingredients like sorrel and pike.
She introduces all recipes with a headnote on their origin or how they came to be included in this collection. Her writing style is approachable, and she is mindful to make substitution suggestions if you don't want to use her list of German food/ingredient merchants located in the back of the book.
December 28, 2014
At first I wasn't sure about this book--I've not eaten much German food, and I prefer dishes with more veggies. However, the two dishes I made were AMAZING, so I think I need to keep more of an open mind. I made the stuffed cabbage recipe and a potato leek hash. I love that this book covers different regions, showcasing how much variation there is in the country.
August 10, 2012
Nice cookbook.
December 2, 2022
This brought back many happy memories of living in Germany, and even broadened my horizon by including cuisines from all regions of the country, even ones I wasn't familiar with.
It helpfully dispels all notions of the "haha sausage, kraut and beer" stereotype and includes a wide range of meals from all walks of life and all courses.
A lovely read only held back by a lack of pictures and more context to how traditional a recipe is, or why it is popular in the region it is listed in.
It helpfully dispels all notions of the "haha sausage, kraut and beer" stereotype and includes a wide range of meals from all walks of life and all courses.
A lovely read only held back by a lack of pictures and more context to how traditional a recipe is, or why it is popular in the region it is listed in.
Displaying 1 - 5 of 5 reviews