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Black Forest Cuisine | 
 enlarge | Authors: Walter Staib, Jennifer Linder
Publisher: Running Press
Category: Book
List Price: $35.00
Buy Used: $8.75
You Save: $26.25 (75%)
New (19) Used (11) from $8.75
Rating:  12 reviews
Sales Rank: 75896
Format: Illustrated
Media: Hardcover
Edition: illustrated edition
Pages: 328
Number Of Items: 1
Shipping Weight (lbs): 3
Dimensions (in): 9.6 x 8.6 x 1.2
ISBN: 0762421355
Dewey Decimal Number: 641.5943
EAN: 9780762421350
ASIN: 0762421355
Publication Date: October 23, 2006
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Standard used condition ie... could have dj tear, bump, or corner crease.This is a new book that received the above wear during its delivery. Has remainder mark.
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Product Description
If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you! Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs from the comfort food of a Home Kitchen to the more portable meals of the Cafe, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: Hungarian Goulasch
Spaetzle & Potato Stew
Bienenstich
Sauerbraten
More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.
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| Customer Reviews: Read 7 more reviews...
 Best German Cookbook EVER ! November 18, 2006
Isa Post (AZ)
14 out of 14 found this review helpful
This is the German-Cookbook I am looking for - for Years. Not even find this kind of Book in Germany. It has all the Recipes my Mother and Grandmother used to cook. The only (great) Difference: It is more "modern", with all the Spices you can buy today. In the Fifties and Sixties my Mother had only Pepper, Salt, Bayleaves and Maggi in her Kitchen. Never heard of Garlic, Basil, Rosmaryn etc. . I will cook ALL the Recipes in this Book. The Desserts and Cakes are wonderful, too. The Recipes are EASY to follow and the Photos are gorgeous. Because I lived only 50 miles away from the Black Forest, the Book is double special. I only wished THIS Book came out earlier !!!!! THANK YOU Walter Staib.
Finally, MY regional cookbook. Excellent German Gasthaus fare June 19, 2007
B. Marold (Bethlehem, PA United States)
5 out of 7 found this review helpful
`Black Forest Cuisine' by Philadelphia's City Tavern owner / chef, Walter Staib is a memoir / cookbook of that region in southwestern Germany of the same name, `Schwartzwald' in German. And, after reviewing cookbooks for regional cuisines from Transylvania to Timbuktu and everywhere in between, it is a great pleasure to finally get a book about the cuisine from one of my own ancestors' home regions, the other being not far away in eastern Austria / Western Hungary.
One of the things which make the Black Forest cuisine so interesting is that as suggested by the subtitle, `The Classic Blending of European Flavors', this region sits at the intersection of four different culinary influences. To the west is Alsace-Lorraine and Provence, France. To the south is Switzerland and hints of Italian influences. To the east is Austria or, historically more important, the lands of the former Austro-Hungarian empire centered in Vienna. To the north is the rest of modern Germany.
Even if you don't have emotional connections to this region, this book is especially valuable in that to my knowledge, there are simply very few books dedicated to German cooking anyway. The only two I know which are worth consulting are by American culinary journalists, `The German Cookbook' by Mimi Sheraton and `The New German Cookbook' by Jean Anderson and Heidi Wurz, with a nod to the former. So, getting this stuff right from the German chef's mouth is a great benefit for all interested in various types of regional cuisines.
The thing which most distinguishes Black Forest cookery from all others is its use of cherries other fruits and schnapps, also known as `eau de vie', made from these same fruits. These are the essential ingredients to the famous Black Forest cake. Another hallmark ingredient is cabbage, most famously used in the making of sauerkraut. In fact, sauerkraut is such an important ingredient that I'm surprised chef Staib didn't include a recipe for making the stuff, especially since it was so commonly made at home.
This points out the fact that while there are a lot of home cooking recipes here, the emphasis is rather on restaurant or `Gasthaus' fare (Gasthaus being roughly similar to Italian Trattorias and French brassieres). But, this doesn't mean the recipes are overly complicated. Many are suprisingly simple. I was taken aback when I saw the ratatouille recipe, which was even easier than Patricia Wells' `quick and easy Provencal' recipe, and far easier than the classic technique, where each vegetable is cooked separately before joining them all together in the final dish. Many recipes are also rather fancy, with suggested (but not necessary) expensive ingredients such as caviar (on Russian eggs, of course).
I get literally misty-eyed when I look through all the German-named recipes I have known so well and for so long, learned on my grandmother's knee. Even the famous recipes I've never tasted such as Hasenpfeffer (braised rabbit legs) have a comfortable ring to them.
I almost forgot to mention that the book contains many excellent photographic tutorials on making some of the Black Forest dishes, such as the stuffed veal loin and the beef roulade. As someone who has struggled through roulades before, this is a great help. They are at least as good as what you will find in Jacques Pepin's better books.
If one were a serious culinary anthropologist, one could easily trace these recipes to their Pennsylvania Dutch descendants, as the Pennsylvania Dutch, or at least a sizable number of them (including my great....great grandparents were French Huguenots who emigrated to this region (and Switzerland) from Burgundy many, many years ago. With them, like my great...great grandparents, came the clockmaking skills so familiar in Switzerland today.
This rather richly appointed book is surprisingly no more costly than the usual celebrity chef fare. So, if you long for culinary traditions from the upper Rhine, with lots of cabbage and cherries and Riesling and pork and apples, this is definitely a book for you.
European Cuisine Blending German Style December 13, 2006
rodboomboom (Dearborn, Michigan United States)
4 out of 4 found this review helpful
Neat that this renown chef famous due to 18th Century American cuisine completes dream to produce Black Forest cookbook.
This is fine effort of such, with wonderful prose by McGlinn and exceptional color photography by Deering.
Where Staib grew up in Black Forest into cusine family there was a blending of French, Italian and German cusine. He experienced it from different levels of the home table, cafe, gasthaus, and finer restaurants as diner and chef. The recipie collection is thus organized uniquely around these levels, flowing from appetizers, salads, soups, entrees, side dishes and desserts.
Fine collection with wide range of dishes, from home table comfort food to elaborate technique/ingredient recipes which will test the home gourmet. Of course there are those that would quickly come to mind, the Black Forest Cake (here very welcome step-by-step photos and descriptions of technique, which also accompany other recipes as well) and Spaetzle, and Cabbage Rolls. Also enjoy all the game dishes, particularly the Pheasant a la Souvarov; Vension Medallions with Cognac Cream Sauce.
Other recipes which caught my eye and graced the table: Stuffed Veal Breast Grandmother Style; Bee Sting Cake; Vols-au-Vent with Veal Ragout in the Queen's Style; Black Forest Home Fries; Poached Salmon with Tomatoes and Dill Cream Sauce; Smoked Trout and Asparagus Salad; Smoked Salmon Frittata.
Added nice feature is menu for special Black Forest celebrations such as Carnival, Asparagus Festival, Christmas and Saint Sylvester Night (NYears). Recipes from the collection are utilized here, as well as some new specific celebrative ones, e.g. Christmas Goose with Herbed Stuffing and Wassail and Stolen.
Exceptionally well done and fun to explore at various levels of this unique, and blended cuisine. Might also want to check out "Rockenwagner" and "New German Cookbook" for other excellent cookbooks in this cuisine vector.
A comprehensive cookbook of Blackforest cuisine finally! January 15, 2007
colorful (Seattle,WA)
4 out of 5 found this review helpful
Being from the Black Forest myself, but rasied in America I often dreamed of my family's cooking back home, where food is more rustic, but ever so flavorful. I gave this book to my husband and he enjoyed finding our own family recipes in the book and the many towns we've travel to and have family in. I can't even describe my German mother's response, she was so excited, it brought her home. I've never read a book before that has brought me back home more than this one.
I completely agree with rodboomboom's review. The layout, photography, recipes, directions and the personnal touch given by MR.Staib makes this one of the best cookbooks I've ever read especially regarding German cooking. Reading cookbooks is a hobby of mine and I especially like collecting cookbooks that are based on regional cooking that incorparate culture, as opposed to just food types. Mr. Staib has set a new high stand for regional cookbooks.
One thing puzzles me, why did he leave out the Ziebelkuchen(Onion tart) recipe?
Rich, Heavy, Wonderful German Dishes March 5, 2007
John Matlock (Winnemucca, NV)
3 out of 3 found this review helpful
Mention the Black Forest (in terma of food) and immediately Black Forest Ham and Black Forest Cake comes to mind. The ham you'll have to get from the Black Forest, but the cake recipie is given here. So are the recipies for Black Forest Beef Roulades (a thin steam rolled around a filling), Black Forest Cracker Bread (thin and crispy), Black Forest Home Fries (with meat, bacon, garlic, egg and whatever else you might like), and Black Forest Ravioli (meat stuffed).
Of course these dishes are just the start of the recipies contained in the book.
This is definitely a high end cookbook, with foods that would be quite at home in quite upscale restaurants. Indeed the author is chief chef and the proprietor of Philadelphia's historic City Tavern restaurant. Preparing such 'fancy' foods often requires a good bit of preparation, but try some of these recipies, you'll find it worthwhile.
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