"Cook vegetables that fruit (like string beans) above ground in boiling water, cook vegetables that fruit below ground (potatoes, etc.) in cold water and bring to a boil."
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German Cooking by Eleanor A. Hinsch Trafford Publishing
book review by Jenifer Kimble
Five generations of family recipes converge to form this almost 500 page cookbook. From sauces and salad dressings to soups, breads, desserts, and main dishes, if you can't find something yummy in these pages to try, you probably aren't looking. While the author calls the book German cooking, some dishes actually have Dutch, Swedish, or even other origins. The recipes have been taste-tested in delis as well as a catering, cake and baking business.
While some of the recipes are undoubtedly modern versions of the originals, calling for shortcut ingredients like frozen vegetables, canned soups, and packaged biscuit flours, the end result is the same: a collection of hearty, down home dishes sure to get the taste buds working. With a wide array of recipes ranging from Cornish hens to linguine with shrimp, this recipe book has it all. The preface alone contains sixty pages of kitchen tips making this cookbook a staple. Readers are given easy substitutions, solutions to kitchen crises, and amazingly a guide to over 150 different types of cheeses which novice cooks might've never known existed. Throw on top of that helpful hints like how to prevent garden pests with beer and it pretty much run the gambit of usefulness. Perhaps, best of all, the recipes are short yet not intimidating.