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• by:
• Chamberlain, Lesley; Atkinson, Catherine; Davies, Trish

Soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes are all included, with each recipe tested and adapted to suit the modern kitchen.

Pork, tomatoes, and spices, particularly paprika, are the basis of many of the region's classic dishes, among them Pork Stew with Sauerkraut and Hungarian Goulash.

Beef Stroganov is, of course, renowned, but perhaps it is the cakes and pastries that are the most famous culinary feature - Dobos Torta and Apple Strudel are just two mouthwatering examples.

The introduction outlines the history, ingredients, and flavours of the area, and there are more than 300 colour photographs, maps and artworks in total to illustrate the culinary heritage as well as the recipes. The step-by-step instructions for each of the 60 dishes are easy to follow, with plenty of handy tips to help you make the perfect meal.

Full of hearty and nourishing recipes brimming with variety and flavour, this book will delight all those new to the traditional cooking of Germany and Central Europe and will introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.