e-Book Swabia, A Culinary Tour download

e-Book Swabia, A Culinary Tour download

by Hans-Dieter Reichert

ISBN: 3893930930
ISBN13: 978-3893930937
Language: English
Publisher: Sigloch Edition Helmut Sigloch GmbH & Co. KG; 1st Ed. edition (1993)
Pages: 190
Subategory: Unsorted

ePub size: 1265 kb
Fb2 size: 1414 kb
DJVU size: 1784 kb
Rating: 4.8
Votes: 690
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Swabia, A Culinary Tour book. Swabia, A Culinary Tour.

A culinary tour : With 75 recipes from south-west Germany. By (author) Reichert Hans Dieter, By (author) W gerle Dieter, Photographs by D bbelin Hans Joachim.

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Listen to music from Hans-Dieter Reichert like Achdong stau, I ben a schwäbischer cowboy . Find the latest tracks, albums, and images from Hans-Dieter Reichert. Robyn creates a sweet euphoria on 'Honey' Tour.

Listen to music from Hans-Dieter Reichert like Achdong stau, I ben a schwäbischer cowboy & more. By okspud1 2 Aug 7:19pm. After 25 years, Warped Tour makes some noise for one last time.

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Posts Tagged 'Hans Dieter Reichert'. bookstore, CI, graphic, graphic, library, typography. Hardcover: 240 pages.

Hard to Find book
was given as a gift to some one from Swabia and there are some recipes that really remind her of home -

Good Recipes!

Love the recipes; each one easy to follow and delicious.

Small Black
I enjoy this cookbook very much and I recognize a lot of the dishes, since I am originally from Augsburg, which is the capital of Swabia. Some of the recipes might be a bit too "foreign" for american cooks.

I loved this book, it is in two parts. The first part is an introduction to the region of Swabia and the types of food which are formed by the regions available resources. The second part is an excellent collection of recipes with very clear instructions.

I found I was interested in the tour part simply because I thought it would be lovely to tour the region at some time in the future. It is fairly interesting as a foodie but I think a bit disembodied unless you actually want to go there.

The second part (and the best)are the recipes, They are really well presented. The ingredients and measurements are in a column on the left hand side of the page, the discussion of how to make them is presented in double spacing on the right two thirds of the page.

There are good tips at the bottom of each page which are helpful for cooking or keeping them. I loved the biscuits and deserts. It is always nice eating local sweets (I think)

Measurements are in gms and ounces, inches and cms and there is also celsius and farenheit

The one thing I think is let down in this book is the presentation of pictures, some of the photos are very good, but most are fairly bland looking. I suppose if you are into food-porn then this will be a sad disappointment, and I do like a bit of well-dressed food in my books. However it is only a slight draw back, the pictures are adequate without inspiring for the most part. The big deviation from this is the amazing pictures of the Aniseed biscuits which I made immediately.

However what I loved most about this book is it was INSPIRING. I have made several things from this because this is good simple food and delicious, and that is what I think the main functino of a good cook book is - to inspire the cook in all of us. These recipes (so far) all seem to turn out as expected - they are delicious and simple.

This is more than a cookbook. The first 50 pages provide a lot of background information about Swabian food, culinary traditions, how foods were cooked traditionally: from breads and pastries, to fish, meats, and side dishes. Great photographs show the Swabian countryside, cities, bakeries, etc. The following 130 pages give a total of 75 recipes, each accompanied by a photograph of the finished dish. The dishes range from soups to appetizers, fish and meats, pastries, breads, and desserts. Measurements are given in both the European and the American system (grams and ounces, liters and cups or fluid ounces). At the end of the book you will find the list of all recipes in German with their English translation.

The book is well organized, easy to work with, has great photographs, and, most important of all, very good and authentic recipes.

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