Anthony Boundy - Delicious German Meals: The Only German Cookbook You Need

Its difficult to separate German Gemtlichkeit, that feeling of warmth and good cheer, fromGerman 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 greatdesserts. Germans also love their vegetables, and this cookbook has delicious ways to preparethem. Dont forget the dumplings. Instead of plain potatoes and noodles, youll 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 alpineregion, while Northern German takes its clue from its neighbors up north with its love of herring.

The recipes in this German Cookbook are hearty, yet simple to prepare. Put together a fresh few ingredients, and you can almost hear the oom pah pah band striking up. Like its music, German cuisine is fun and joyful. Enjoy every delicious bite.

This is a wonderful hearty breakfast thatll hold you through lunch.Servings: 4Cooking Time: 18 minutesIngredients:

3 sliced potatoes
3 Tbsp. olive oil
2 diced onions
1 cup bell peppers, cut into strips
Salt and pepper, to taste
6 slices cooked and chopped bacon
4 Tbsp. chopped chervil
5 beaten eggs
1/3 cup shredded cheddar cheese

Directions:1. Bring a small pan of water to boil.2. Add salt and boil the potatoes until they are done, around 10 minutes.3. Set the cooked potatoes aside.4. Heat the olive oil in a skillet and brown the onions and peppers strips for 3 minutes. Keep stirring.5. Place the potato slices and crumbled bacon in the skillet and stir.6. Cook the ingredients for 4 minutes, adjusting salt as necessary.7. Add the chervil and beaten eggs. Stir all ingredients well.8. Top the dish with the shredded cheese9. Remove the skillet from the stove just as the eggs are starting to firm up and the cheese hasmelted. Wonderful puffed-up pancakes that are baked in the oven. Serve with maple syrup.Servings: 4Cooking Time: 40Ingredients:

cup butter
1 cup white flour
1 cup buttermilk
6 beaten eggs
3 Tbsp. sugar
Dash of salt
1 tsp. cinnamon
1 tsp. vanilla

Directions:1. Preheat the oven to 400 degrees.2. Melt the butter in a skillet.3. Use a bowl to combine the rest of the ingredients.4. Top the remaining ingredients with the melted butter and combine.5. Place the skillet in the oven.6. Bake for 30 minutes. A wonderful breakfast treat. You can use any apples, but tart ones like Granny Smith add zest.Servings: 2Cooking Time: 10 15 minutes, plus an hour refrigeration timeIngredients for Batter:

2 eggs
1 cup white flour
1 cup milk
2 tsp. confectioners sugar
1 tsp. cinnamon
3 Tbsp. melted butter

Ingredients for Filling:

2 Tbsp. butter
2 peeled and sliced apples
1 tsp. vanilla
1/3 cup sugar

Directions:1. Mix the batter ingredients in a bowl and refrigerate for an hour or overnight.2. Heat the butter in a skillet and cook the apple slices, sugar, and vanilla for 30 minutes, untilthey are browned. Stir the ingredients to combine.3. Pour the batter mixture over the apples.4. Cook until the edges are browned, then use a large spatula to flip the pancake.5. Cook on the other side until done. An interesting and different way to enjoy your morning eggs. The kids will love it.Servings: 4Cooking Time: 7 minutesIngredients:

4 eggs
2 Tbsp. white or cider vinegar
2 Tbsp. butter
1 Tbsp. flour
2 Tbsp. mustard
2 Tbsp. heavy cream
Salt and pepper, to taste

Directions:1. Fill a saucepan with just an inch of water and add the vinegar.2. Bring the water to a boil and crack in the eggs.3. Poach for 5 minutes.4. Remove the eggs to a plate using a slotted spoon.5. To prepare the sauce, melt the butter in a skillet and stir in the mustard and flour.6. Add the heavy cream, salt, and pepper.7. Slowly add 1 cup of water while continuously stirring.8. Stir in the sour cream and blend well.9. Let cook for 2 minutes.10. Serve the eggs on toast and top with the mustard sauce. It doesnt get any more German than bratwurst and beer. Add the sauerkraut, and your lederhosen will start dancing on their own.Servings: 6Cooking Time: 36 minutesIngredients:

1 lbs. bratwurst
1/8 tsp. caraway seeds
2 Tbsp. spicy. mustard
3 Tbsp. diced onion
Salt and pepper, to taste
Dash of crushed basil
12 oz. good lager beer
1 lb. sauerkraut

Directions:1. Brown the bratwurst in a skillet for 5 minutes on all sides.2. Add the herbs, seasoning, mustard, and onions to the beer and stir.3. Pour the mixture into the skillet and cover the bratwurst.4. Let the beer boil, then lower the heat to a simmer.5. Cover the skillet and simmer for 10 minutes.6. Uncover the skillet and raise the temperature. Cook for another 20 minutes. The liquid should be syrup-like in texture.7. Use a tong to place the brats on a platter.8. Add the sauerkraut to the skillet and cook for 6 8 minutes.9. Place the sauerkraut on a platter and add the brats.10. Serve with a spicy German mustard. Enjoy!

Wiener Schnitzel is a German/Austrian classic. Markets dont always carry veal, so go to abutcher. Otherwise, you can slice up a pork loin. The meat should be very thin, so unless you bought it from a butcher, you should pound it with a mallet.

Serve the schnitzel with roasted or fried potatoes and red cabbage. Also, try topping the meatwith either a fried egg or a few anchovy strips. Yummy. Always serve with lemon wedges.Servings: 6 - 8Cooking Time: 15 minutes, plus 30 minutes refrigeration timeIngredients:

2 lbs. veal
cup lemon juice
1 cup white flour
4 beaten eggs
Salt and pepper, to taste
2 tsp. paprika
1 cup Panko breadcrumbs
5 Tbsp. vegetable oil

1. If the veal slices arent thin enough, pound them with a mallet.2. Place the slices in a plastic container and pour the lemon juice over the veal.3. Refrigerate the veal for 30 minutes to an hour.4. Line up 3 shallow dishes and fill each separately with the beaten eggs, flour, and breadcrumbs.5. Add some of the salt, pepper, and paprika to the flour and mix.6. Season the veal with salt, pepper, and paprika.7. Dredge the veal first through the seasoned flour, then the eggs, and finally the breadcrumbs.8. Place the coated veal slices on a platter and refrigerate for half an hour. This will help firmup the coating.9. Heat the oil to a high temperature.10. Fry the veal for 10 minutes until browned on both sides.