Alfons Schuhbeck hails from Bavaria, and is regarded as an authority on German cuisine. In addition to his work as a chef and broadcaster, Schuhbeck is a restaurateur and businessman, with an online food business, wine bistro, spice shop, ice-cream parlour, two restaurants, and a cooking school.
German food deserves much more attention than it gets. Top marks to Phaidon, then, for attempting to put that right with its latest publication, The German Cookbook. Published this month, it's a collection of 500 recipes that highlight the country's distinct gastronomic regions, with dishes ranging from fish burgers and beer-braised beef to drunken maidens (sweet, fried dumplings) and poppy seed dumplings with plum compote. --Olive Germany called. Said it's got a whole heap of delicious food we've all been ignoring because we're too busy eating pizza and camembert and chorizo. 500 classic and contemporary recipes prove that there's more to German food than sausages and sauerkraut. --Domestic Sluttery [If] you're interested in digging deep-way deep-into German cuisine, then this is your encyclopedia... It's a hit parade of German cooking. --National Post This impressive overview of German cuisine-the type of encyclopedic cookbook that Phaidon does so well - is packed with the kind of comforting German recipes you might expect... But there are plenty of dishes that will challenge your assumptions about stereotypical German food, too. --Food52 Gorgeously illustrated. --OUT Magazine The German Cookbook provides 450 pages of recipes, ranging from classic dishes to contemporary culinary offerings, all beautifully packaged in a hardcover featuring 19th-century landscape paintings by Caspar David Friedrich... It's hard not to feel hungry after browsing through the hundred-plus food photographs. --Vogue Online [One] of fall's top cookbooks. --The Wall Street Journal