Elizabeth Schuler

This is a slightly later, paperback copy of the German cookbook my mother bought when we lived in Germany in the mid-50's. Should you feel the need, it will even tell you how to prepare a calf's head! One quibble is that the author assumes a fair amount of knowledge. For instance, the recipe for spaetzle just says "form dumplings" with no hint that these dumplings are much smaller than most you may be familiar with (pressing the dough through a colander would be one way to make them). More recent German cookbooks that I've seen have seemed too "modern" to me and to have made changes to the classic German food in deference to lighter eaters.… (meer)