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German Cooking:     more books (100)

Cooking Light Annual Recipes 2008: EVERY RECIPE...A Year's Worth of Cooking Light Magazine by Editors of Cooking Light Magazine, 2007-11-19 German-American Life: Recipes and Traditions by John D. Zug, 1991-06 Cooking in San German, Puerto Rico: Puerto Rican Regional Cuisine by Marina Martinez De Irizarry, Yuyu Alcaraz Vda De Vivoni, et all 1991-07-01 Home Book of German Cookery by Hanne Lambley, 1979-11 German Recipes: Old World Specialties from the Amana Colonies by Sue Roemig Goree, Joanne Asala, 1994-12 The Gourmet's Companion German Menu Guide and Translator by Bernard Rivkin, 1991-04 The Art of German Cooking and Baking by Lina Wachtelborn Meier, 2010-01-01 Betty Groff Cookbook: Pennsylvania German Recipes by Betty Groff, Diane Williamson Stoneback, 2001-10 German Traditional Cooking by Tony Schmaeling, 1985-05 German-American Cooking by Brigitte Simms, 1989-12-15 Cooking the German Way by Nella Whitfield, 1960 GERMAN COOKING by NELLA WHITFIELD, 1999 McCall's introduction to German cooking by Linda (ed) Wolfe, 1972 German Cooking: Savoury German Dishes Prepared in the Traditional Way (Round the world cooking library) by A. Kruger, 1973-10-25

lists with details

41. German Cooking In America - German-American Food History
    An overview of the story of Germans who came to America during the 1600's, 1700's, and 1800's, focusing on descriptions of the German settlers' food preferences and continuing  
    http://www.foodhistory.com/inklings/books/german.htm
    
    Extractions: by Patricia B. Mitchell An overview of the story of Germans who came to America during the 1600's, 1700's, and 1800's, focusing on descriptions of the German settlers' food preferences and continuing influences on American foodways. Published 2003. 23 recipes, 128 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN 1-929384-00-9. An impressive number of endnotes, detailing sources of information, make German Cooking in America by Patricia B. Mitchell a must-have for those interested in American manifestations of German culture and foodways. Fascinating, and often funny, quotations from the early days of our nation make the book entertaining to read. (Old German proverbs are instructive, if not always in harmony with today's mindset.) German Cooking in America shows the connection between New World German cookery and the foods of the homeland. Information about big barns, big horses, and big crops also inform the reader.

42. GermanEating
    German Cooking ⇒ German Cuisine. German cooking The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen by Marianna Olszewska Heberle  
    http://www.elmhurstpubliclibrary.org/Adults/ERGermanCooking.php
    
    Extractions: Home Adults Quick Links About this Site Board Minutes Catalog Check My Account Contact Us FAQs Freedom of Information Act Get a Library Card Jobs at EPL Living Green in Elmhurst Museum Pass Newsletter Pay Fines Press Releases Renew a Book Reserve a Room Ask a Librarian Computers Download Books EPL: Your Home Office ... Staff German cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen by Marianna Olszewska Heberle

43. Used Books - German Cooking - Ruth Malinowski - Swap.com
    German Cooking Ruth Malinowski - Book the more items you add to your have list, the more swap options!  
    http://www.swap.com/book/german-cooking-ruth-malinowski/4399331/

44. Historic German Cooking Tools | EHow.com
    Historic German Cooking Tools. German cuisine has developed over hundreds of years, butwith a few exceptions-historic German cooking tools are nearly the same as those used  
    http://www.ehow.com/list_6392402_historic-german-cooking-tools.html
    
    Extractions: Home Local Laws Historic German Cooking Tools By Jericho McCune eHow Contributor updated: April 27, 2010 I want to do this! What's This? spitting image image by sumos from Fotolia.com At one time, spits for meat were one of the most common elements in German kitchens. German cuisine has developed over hundreds of years, but-with a few exceptions-historic German cooking tools are nearly the same as those used today. One major exception is the oven. Throughout medieval German society , most homes didn't have ovens. Bread dough was prepared at home and then taken to the local baker for baking . Most regions restricted personal ovens by law to prevent fires and conserve fuel supplies. Manor houses had kitchens most like the modern world, including the presence of both ovens and stove tops. The kitchen of today is dominated by the oven and stove top, but the average kitchen of the medieval German family revolved around a small fire pit, and cooking was done using a three-legged pot or kettle, a small frying pan and an iron spit. When baking needed to be done and the local baker had a full oven, bread, pastries and other foods were wrapped in clay and buried in the fire or baked in a small lidded pot on top of the fires coals. Cooking pots were small, and the cauldron-sized cooking pots we've come to associate with medieval kitchens were reserved for the large kitchens of the manor house. Stove tops were also reserved for manor houses, and were separate from the stand-alone ovens. Spits were typically only large enough to cook small game and roasts, and could be assembled and disassembled quickly.

45. 14 German Cooking Worksheets Reviewed By Teachers
    Search german cooking worksheets to find teacher approved worksheets. From german cooking to german cooking techniques, quickly find worksheets that inspire student learning.  
    http://www.lessonplanet.com/search?keywords=german cooking&media=worksheets

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