The cuisines of Germany
Subtitle: regional specialities and traditional home cooking
By: Horst Scharfenberg.
Publisher: Poseidon Press
Published: 1989
Place of publication: New York
Language: eng; ger
Number of pages: 511
Subjects: Cookery, German.
Description: A historical overview of Germany's 16 distinct culinary regions and their dishes.
Notes: Translation of: Die deutsche Küche.
Includes index.