Hardcover: 523 pages
Publisher: Random House (October 12, 1965)
Product Dimensions: 6.6 x 2 x 9.6 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (134 customer reviews)
Best Sellers Rank: #30,699 in Books (See Top 100 in Books) #4 in Books > Cookbooks, Food & Wine > Regional & International > European > German #22 in Books > Cookbooks, Food & Wine > Regional & International > International #70 in Books > Reference > Encyclopedias & Subject Guides > Cooking
`The German Cookbook' by Mimi Sheraton and `The New German Cookbook' by Jean Anderson and Hedy Wurz are both written by leading American culinary writers. Although their publication dates are separated by thirty years, Ms. Sheraton's earlier book has been brought up to date at almost exactly the same time the newer book was published by Ms. Anderson and her co-author.The raw numbers put Ms. Anderson at about 390 pages of recipes for a list price of $30 and Ms. Sheraton at about 500 pages of recipes for a list price of $35. Ms. Anderson includes an excellent bibliography of both English and German sources, including a reference to Ms. Sheraton's book. Ms. Sheraton has no bibliography, but includes the excellent feature of an English and a German index. Ms. Anderson includes a very nice glossary of German culinary terms. Ms. Sheraton's list of terms is much shorter, at the end of a short chapter on cooking utensils, which looks almost identical to such a section you would find in a good book on French recipes. In fact, it has a lot of similarities to a much more complete section in Julia Child's landmark `Mastering the Art of French Cooking' which appeared just a few years before Ms. Sheraton's book. While my primary objective is to compare the two German books, I will say at this point that neither comes close to matching the quality of Ms. Child's classic.Ms. Sheraton, with the longer book, is claiming to be a complete guide to mastering authentic German cooking while Ms. Anderson specifically aims her book at `new' German cooking and avoids any claim to being a survey of all German cuisine (Ms.
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