Classic German Cooking: The Very Best Recipes for Traditional Favorites, from Semmelknödel to Sauerbraten

Italian and American food writer Weiss, who is based in Berlin, offers a solid follow-up to her popular cookbook Classic German Baking. Endeavoring to make a book of traditional dishes that feels nostalgic and comforting, she scoured the regions of her adopted country and conducted extensive research on the history of German cuisine. Readers are introduced to ingredients and preparations they may find unusual and intriguing, such as quark, a lean and sour soft cheese used widely throughout the recipes. Traditional German fare, such as sauerbraten, sauerkraut, and German potato salads, are given starring roles, with extensive ingredient lists and preparation steps, occasionally featuring ingredients that may be unfamiliar to Americans. Each recipe is presented in German alongside an English translation, plus helpful introductions that explain the history of the dish, the region it represents, and cultural distinctions describing German eating habits. (Traditionally, German families have their largest meals at midday and a lighter supper, for example.)