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REVIEWS:
| “I would have imagined, what
with the political upheaval of recent years, that there
was too little time for anybody to be working on a modernized
approach to German food, but I would have been wrong,
given the evidence of The New German Cookbook . . .the
authors, who both live in New York, invigorate a traditionally
heavy, fat-laden cuisine with an air of excitement .
. .” |
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The
New York Times |
“. . .this book is soundly enough rooted in traditional
cooking to please those loyal to past memories, shrewdly
enough geared to the cosmopolitan present to make prejudiced
American cooks take a second look at “that soggy
German cooking,” but not heavy-handed in pursuit
of either goal . . . Anderson and Würz excel in
discreet, uncontrived originality.” |
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The
Los Angeles Times |
| ”If you
enjoy German food, there’s a terrific cookbook just
out, The New German Cookbook by Jean Anderson and Hedy
Würz.” |
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Providence (RI), Journal |
| “Many
of the foods reflect the lighter side of German cooking,
others reveal the international influences that have crept
into the cuisine, but plenty of the tried-and-true classics
are here as well . . . everyone will discover a favorite
dish, be it nouveau or traditional in this caring, well-researched
tribute to the cuisines of Germany.” |
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German
Life Magazine |
| “There’s
finally a cookbook for German-Americans . . . A whiz of
a cook and cookbook writer, Jean Anderson has teamed up
with another whiz named Hedy Würz to fill the culinary
gap. Their New German Cookbook proves we can cook with
a Germanic spirit and with a lighter hand.” |
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Elmira,
NY Star-Gazette |
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