Currywurst und Kaviar
Author: Rene Urbasik
Currywurst und Kaviar" ist die Lebensbeichte eines gestressten Gastronomie Sklaven. Die anfängliche Begeisterung für ein zügelloses Leben, mit den nächtlichen Eskapaden eines Rockstars, hält nicht lange an. Das Kellnerdasein zeigt sich von seinen Schattenseiten. Leistungsdruck, Stress mit Vorgesetzten und Gästen, schier endlose Arbeitszeiten und der Zusammenbruch des sozialen Gefüges. Mit ausreichend Alkohol und ein paar guten Freunden lässt sich aber jede Misere ertragen. So schlittert mein Protagonist weiter von einer Verlegenheit in die nächste.
Berlitz Pocket Guide Berlin is a concise, full-colour travel guide that combines lively text with vivid photography to highlight the very best that this bustling, sophisticated city has to offer. The Where To Go chapter details all the key sights in the city, as well as those in the nearby elegant town of Potsdam, from the Reichstag building to the Brandenburg Gate, via the Jewish Museum and the Pergamonmuseum with its wonders of the ancient world. Handy maps on the cover help you to get around with ease. To inspire you, the book offers a rundown of the Top 10 Attractions in Berlin, followed by an itinerary for a Perfect Day in the city. The What to Do chapter is a snapshot of ways to spend your spare time, from classical music, cabaret and clubs to shopping, sports and festivals. You'll also be armed with background information, including a brief history of the city and an Eating Out chapter covering its great variety of cuisine. There are carefully chosen listings of the best hotels and restaurants, and an A-Z to give you all the practical information you will need.
Eat Smart in Germany
Author: Mary Bergin
Publisher: Ginkgo PressInc
Discusses regional dishes, defines the ingredients, and offers a listing of food, flavors, and helpful phrases.
To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.
Cooking with Kids
Author: Linda Collister, Vanessa Davies
'Cooking with kids' will have children helping in the kitchen from an early age - from buttering toast and making sandwiches to baking pizzas and a birthday cake for a friend. Mothers and fathers, grandparents and friends - everyone can help teach kids to cook. Includes Snacks, Suppers, Baking, Proper Meals and Lunch Boxes. There are both traditional and modern recipes ranging from Brownies to Bread and Chicken Bang Bang to homemade Pizza and Risotto.
This updated language-learning guide, with a brand-new free audio app, helps you learn to speak German in 15-minute visual lessons themed around common situations. With clear photography and illustrations, 12 themed chapters are broken down into 15-minute daily lessons that combine vocabulary and grammar essentials about a range of themes, from socializing to doing business for the most user-friendly, accessible language guide on the market. The audio app, available for Apple (from the App Store) and Android (from Google Play), enables you to hear words and phrases spoken by native German speakers. Download the app and scan in the book's barcode. Once you've unlocked your book and downloaded the audio files, you can enter any page number to find the word or phrase you're looking for to help improve your pronunciation.
Author: Pedro Macedo Leao
Leiths Cookery Bible
Author: Prue Leith, Caroline Waldegrave
Publisher: Bloomsbury Pub Limited
This is a comprehensive and authoritative cookbook. With its easy to use recipes and stress on correct cooking, it has the definitive recipe for almost anything you may want to cook: from the perfect roast to the fool-proof curry.
Empires at War
Author: Francis Pike
Asia - with four billion people, almost two-thirds of the world’s population, a huge landmass and the fastest-growing economies - has in the past decade transformed the geopolitical global balance. Empires at War gives a dramatic narrative account of how this ‘Modern Asia’ came into being. Taking the bombing of Hiroshima on 6th August 1945 as its starting point, Francis Pike chronicles the modern fortunes of fourteen Asian countries. The iconic figures of post-World War II Asia - Mao, Gandhi, Nehru, Ho Chi Minh, Kim Il Sung, General MacArthur and Lord Mountbatten - figure prominently but so also do a great many lesser-known but pivotal figures. Francis Pike weaves the dramatic events and episodes of the region - the great battles between American and Soviet-backed forces in Korea and Vietnam but also episodes such as Indian ‘Partition’, Japan’s ‘Lost Decade’, Indonesia’s ‘Year of Living Dangerously’ and Cambodia’s ‘Killing Fields’ - into a coherent whole, which forms the essential guide to the history of modern Asia.
Author: Otto Wolff
Publisher: Rizzoli Publications
A book celebrating all the greats of German cuisine--a food culture as rich as any other in Europe. For too long it's been a cuisine undervalued against those other European stalwarts--French and Italian. It is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare--from slow-cooked roasts to hearty salads, tasty snacks, enriched breads, and moreish desserts--it has it all. Hot dogs, burgers, pretzels, rye bread, and beer are just some of the hugely popular foods that had their origins in Germany. Even if you think you have no knowledge of German food, you would be surprised how influential this cuisine has been throughout history.
When Simon Rimmer bought a small vegetarian restaurant, he had no idea how to cook. Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, famous for its unusual food and lovely atmosphere. A confirmed meat eater, Simon had to rethink his cooking and has created vegetarian recipes to please even the most dedicated carnivore. This book is a collection of some of his recipes that are quick to prepare but totally delicious. From good old favourites like macaroni cheese to Simon's more exotic fusion creations such as spicy beetroot and coconut soup, The Accidental Vegetarian will kill the lentil and sandal image of vegetarianism forever!
Slow Food is dedicated to: - stewardship of the land and ecologically sound food production- revival of the kitchen and the table as centers of pleasure, culture, and community- invigoration and proliferation of regional, seasonal culinary traditions- living a slower and more harmonious rhythm of life
German Vocabulary Drills
Author: David Stillman, Daniele Godor, Ronni Gordon
Publisher: McGraw Hill Professional
What you need to build your German lexicon as well as your confidence in communicating in the language German Vocabulary Drills provides a thematic approach by presenting clusters of essential terms. These terms are reinforced by a variety of written exercises, from fill-in the blank to translations to matching games. In addition, unlike other vocabulary titles on the market, a companion flashcard app also incorporates the key vocabulary for study and practice on-the-go. Features: Clear presentation of more than 2,250 essential vocabulary terms More than 100 written exercises Access to a FREE companion flashcard app
New German Cooking
Author: Jeremy and Jessica Nolen
Publisher: Chronicle Books
Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.
Lidia's Family Table
Author: Lidia Matticchio Bastianich
The best-loved and most-admired of all America’s television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations. Here are more than 200 fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce. • She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. • And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. From the Hardcover edition.