Oktoberfest Cookbook

Oktoberfest Cookbook

Language: English

Pages: 144

ISBN: 1465439390

Format: PDF / Kindle (mobi) / ePub

Oktoberfest Cookbook will help you create your own Oktoberfest-inspired feasts with 50 recipes straight from Germany's most famous beer halls.

Oktoberfest Cookbook features all the favorite recipes from Munich's beer tents: sauerkraut, sausages, sauerbraten and beyond, with 50 recipes for both traditional Bavarian dishes and modern takes on food stall favorites. Recipes include snacks and soups, meaty and vegetarian mains, and sweet desserts and treats. Throughout, full-color photography, tips, and feature spreads on "Wiesn" knowledge capture the Oktoberfest atmosphere at its best.

Whether you dream of an Oktoberfest adventure, are hosting a party of your own, or simply love authentic German cuisine, Oktoberfest Cookbook will have you raising your glass to shout "Prost!"

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Next comes the mayor’s carriage, followed by the tent landlords (managers) and their staff. To the sound of jingling harness bells and brass bands, waving to the crowd and often already swinging beer mugs, they accompany flower-bedecked wooden beer kegs to the fairgrounds. “O’zapft is!” After the parade ends, a wooden keg takes its place at center stage. At exactly noon, in the Schottenhamel tent, surrounded by celebrities and members of the press, Munich’s mayor taps the first keg of

Perhaps this Swabian-Bavarian classic with its layers of melted cheese reminds them of classic American macaroni and cheese. Serves 4 · Prep time: 40 minutes 1lb (450g) chopped frozen spinach salt 2 cups all-purpose flour ¾ cup semolina 3 eggs pepper 1 pinch of grated nutmeg 5½oz (150g) freshly grated Swiss cheese 2 onions, peeled and sliced into rings 1 tbsp unsalted butter, plus more for the casserole dish You will also need a spaetzle maker 1 2  Defrost the spinach according to the

recipe sauerkraut (see p. 44) 1 To make the dough, sift together the flour and salt. Add the egg, oil, and about 2⁄3 cup of lukewarm water. Using your hands, knead the mixture to make a moderately firm dough. Rinse a bowl with warm water, invert it over the dough, and leave to rest at room temperature for about 30 minutes. 2  3  For the filling, prepare the sauerkraut (see p. 44) and set aside to cool, then put it in a sieve to drain. Preheat the oven to 350°F (180°C). Line a baking tray

cabbage along with the carrots. Vegetarian & side dishes 103 Parslied potatoes Serves 4 · Prep time: 30 minutes 1¾lb (800g) yellow potatoes, such as Yukon Gold salt 2 tbsp unsalted butter 2 tbsp chopped parsley 1 Peel and wash the potatoes. Depending on their size, cut them into halves or quarters. Boil the potatoes in salted water for about 20 minutes, or until cooked, then drain. 2  Melt the butter in a large pan and heat until it foams. Add the potatoes and chopped parsley, and shake

such as cakes and cookies. For many fairgoers, they are a taste of happiness! They are best eaten straight out of the palm of your hand. Makes 8 pieces · Prep time: 1 hour · Cooling time: 4 hours 30 minutes For the dough 3 tbsp cold, unsalted, butter ¾ cup all-purpose flour, plus more for the work surface 2 tbsp sugar 1 large egg yolk To make the filling and glaze ¼ cup cornstarch 1 tbsp cocoa powder 2 tbsp sugar 1 packet vanilla sugar or 1 tsp pure vanilla extract 1 cup milk 3 tbsp slivered

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