Germany Vegetarian (Stevan Paul)
German cuisine. Vegetarian
Although it contradicts a widespread cliché: meat in large quantities was the exception on Germany's dinner plates until the 1950s. It came from intact peasant farming and had its price. The Sunday or holiday roast was accordingly something special, and the everyday cuisine - that is, what was prepared daily from the edge of the Alps to the North Sea - was cooked predominantly meatless.
Stevan Paul, a trained chef, blogger and author, has taken a closer look at traditional German cuisine from this aspect, discovered quite a few treasures without fish and meat, and gathered them together in this book. It contains a variety of vegetarian recipes suitable for everyday use for all seasons, in which fresh garden vegetables, herbs and fruit play the main role. It is good home cooking in the best sense, only without meat: crisp salads stand there beside vegetable soups, dumplings beside potato mash, and all kinds of classics such as Frankfurt green sauce, Schupfnudeln or Reibekuchen complete the hearty part of the recipes. And because a good meal also includes a dessert, recipes for the blushing maiden, Bavarian cream, rice pudding, red fruit jelly or freshly baked pancakes with apple compote are equally represented.
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