Hello Leute,
Ich bin ein Buchenthusiast, der gerne Kochbücher sammelt, die Länder und Regionen der Orte, die ich besuche, vollständig über die Geschichte davon repräsentiert (oder die völlig komisch sind, wie eine auf dem Foto).
Frankreich hat escoffier, Italien hat Artusi, aber wer gilt als Vater/Mutter der deutschen Küche? Wenn nicht eins, welche Bücher repräsentieren die verschiedenen Bundesstaaten besser? Wie ich ein bisschen Deutsch verstehen kann, wäre es natürlich schön, es in der Originalsprache zu haben.
https://i.redd.it/s1n2qhydoexe1.jpeg
Von Ralf-jd
7 Kommentare
There is no such thing as „German Cuisine“, really. Lots of regional dishes and regional cookbooks. Bavarian, Swabian, Baden, Franconian, Palatinate,… in the South alone, not to mention the North, East, and West (because I know little about thhe specialties there). All overlap but have very different special dishes. Bavarian cuisine is the cliché in the US, but there is so much more.
An absolute classic is the
„Dr. Oetker Schulkochbuch“
https://www.booklooker.de/B%C3%BCcher/Dr-Oetker+Dr-Oetker-Schul-Kochbuch-Ausgabe-D-1939-2-Auflage/id/A02Db3as01ZZk
I think there was no post-war household that didn‘t have one. The book also explained how to operate an electric stove.
At least in southern Germany „Bayrisches Kochbuch“ is very popular. I does not only contain tons of recipes but also has lots of instructions on the tecniques of cooking and baking.
This is the one for Bavaria: [https://www.dinner4friends.de/bayerisches-kochbuch/](https://www.dinner4friends.de/bayerisches-kochbuch/) I still use it constantly.
The biggest German might be the Dr. Oetker Schulkochbuch.
(Bit surprised that Italy is represented by Artusi and not the Cucchiaio d’Argento.)
> but who is considered to be the father/mother of German cooking?
At least in my family, that was [„Das neue grosse Kochbuch“](https://www.amazon.de/Das-neue-grosse-Kochbuch-Farbfotos/dp/B012464V02). 1963 sounds about right.
Recipes for Christmas cookies are still used every year.
For Swabia there’s a „school cookbook“ by Luise Harer with the Title „Kochen nach Grundrezepten“. My now 90 yo mom used this all her life for cooking and baking. It’s not very flashy.
Bayerisches Kochbuch, by Maria Hofmann, Helmut Lydtin
The goldstandard for everything Bavaria-related. It is in its 56th edition and was even mandatory for home-economics some decades ago. The recipes are often written with some leeway, so it´s more about having an understanding for cooking than just following strict measurements.