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Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation.   Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility.   Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.

Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation.   Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility.   Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.

You don’t have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!—the exciting new reference for all things sausage—creating any dish from corndogs to cheesedogs, flying tandoori to cider chicken sausages, is easy for any chef with a mixer and an appetite.Just remember the two basic rules: keep your ingredients clean, and keep them cold. That’s it—you’ve already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and you’re ready to roll. Fry. Cook. Braise. Smoke. Eat! Internationally inspired recipes include:German WurstfestOh Deer!Moose on the LooseAmerican BreakfastBacon over the TopChili All InAnd that’s just a little taste!Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage! is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!

Today, German Americans represent 17% of the total U.S. population. Whether you want to discover your German roots or simply love hearty meals and delicious deserts, this book will be the best choice of your life!Born and raised in Germany myself, I grew up with Schnitzel, Bratwurst, Sauermagen, large pieces of meat, lots of potatoes and Apple Strudels. In this book I will pass the proven recipes of German grandmothers on to you – from Oktoberfest classics to comforting carb bombs.Key words: german food, classic german baking, classic german cooking, the german cookbook, german food cookbook, cookbook german, german cookbook, german recipes cookbook, german recipe cookbook, german recipe book, german cooking book, kochbuch deutsche küche auf englisch vegetarisch, kochbuch deutsche rezepte englisch, kochbuch deutsche gerichte englisch, kochbuch deutsch englisch, kochbuch deutschland englisch, deutsche rezepte auf englisch, rezeptbuch deutsche küche auf englisch

Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.02

Book is in NEW condition. 1.02

The 11 lb. Vertical Sausage Stuffer is the perfect solution to quickly and easily create delicious sausage in your kitchen. Make Italian sausage, bratwurst, breakfast links, snack sticks, bologna and summer sausage using your fresh meat and ingredients seasoned just the way you like. The canister tilts out for easy loading, and the dual-speed gears helps you to quickly raise the plunger, but maintain control while stuffing. The 11 lb. capacity stainless steel canister and steel housing was designed and built for long-lasting durability. The canister tilts out for easy loading, and the dual-speed gears help you to quickly raise the plunger, but maintain control while stuffing. The base has rubber feet for added stability. Includes four stainless steel stuffing funnels.

Whether you're making kielbasa, chorizo, or bratwurst, this stuffer has what it takes to give you consistent links or ropes of sausage. Its vertical design delivers reliable performance while taking up minimal counter space. Plus, it's easy-to- use and easy-to-maintain construction will keep your sausage-making operation running at maximum effciency. Type 201 stainless steel sides and a removable type 304 stainless steel tilt out canister ensure long-lasting durability as well as quick and simple cleaning. It also features a heavy base and large rubber feet to ensure stability while in use.The stuffer has enclosed steel gears that turn with two speed options so you can easily attach the handle to a fast-or-slow-turning shaft, combining with a pressure relief valve to offer precise control over your product's consistency. The handle and gear design give you greater leverage and make turning and stuffing sausage easier than ever.Hakka sausage stuffers allow you to easily create consistent links or ropes of sausage! With a durable, user-friendly design, these sausage stuffers are ideal for preparing snack sticks, specialty sausages, or breakfast sausages.

Make kielbasa, chorizo, bratwurst, and other mouthwatering meats with this Hakka 25 lb. hybrid electric sausage stuffer! 12 Liter/25 LB Large Capacity Commercial Electric Stainless Steel Sausage Stuffer.Variable speed control with variable speed that you control from slow to fast. With variable speed control, you can adjust the settings based on the texture and thickness of your sausage mixture. The motor controls the direction of the sausage and automatically reverses when it hits the bottom of the sausage stuffer.Type 201 stainless steel sides and a removable type stainless steel tilt out canister ensure long-lasting durability as well as quick and simple cleaning.Multiple Tube Attachments-Included with this stuffer are 1/2", 3/4", 1 1/4", and 1 1/2" stainless steel funnels .

continue to promote the responsible to every customers.Make kielbasa, chorizo, bratwurst, and other mouthwatering meats with this Hakka 30 lb. hybrid electric sausage stuffer! 15 Liter/30 LB Large Capacity Commercial Electric Stainless Steel Sausage Stuffer.Variable speed control with variable speed that you control from slow to fast. With variable speed control, you can adjust the settings based on the texture and thickness of your sausage mixture. The motor controls the direction of the sausage and automatically reverses when it hits the bottom of the sausage stuffer.Type 201 stainless steel sides and a removable type stainless steel tilt out canister ensure long-lasting durability as well as quick and simple cleaning. Multiple Tube Attachments-Included with this stuffer are ½ in., ¾ in., 1 ¼ in., and 1 ½ in. stainless steel funnels.

Whether you're making kielbasa, chorizo, or bratwurst, this stuffer has what it takes to give you consistent links or ropes of sausage. Its vertical design delivers reliable performance while taking up minimal counter space. Plus, it's easy-to- use and easy-to-maintain construction will keep your sausage-making operation running at maximum efficiency. Type 201 stainless steel sides and a removable type 304 stainless steel tilt out canister ensure long-lasting durability as well as quick and simple cleaning. It also features a heavy base and large rubber feet to ensure stability while in use. The stuffer has enclosed steel gears that turn with 2 speed options so you can easily attach the handle to a fast-or-slow-turning shaft, combining with a pressure relief valve to offer precise control over your product's consistency. The handle and gear design give you greater leverage and make turning and stuffing sausage easier than ever. Hakka sausage stuffers allow you to easily create consistent links or ropes of sausage. With a durable, user-friendly design, these sausage stuffers are ideal for preparing snack sticks, specialty sausages, or breakfast sausages.

Ordering cafe au lait in Paris, calamari in Venice, or bratwurst in Munich, it helps to speak some of the native tongue. Rick Steves, bestselling author of travel guides to Europe, offers well-tested phrases and key words to cover every situation a traveler is likely to encounter. This handy guide provides key phrases for use in everyday circumstances, complete with phonetic spelling; an English-French/Italian/German dictionary; the latest information on European currency and rail transportation, and even a tear-out cheat sheet for continued language practice. Informative, concise, and practical, Rick Steves' French, Italian and German Phrase Book is an essential item for any traveler's backpack.

The Ultimate Guide to Learning German, im Schnellgang!Sure, you may know your bratwurst from your wiener schnitzel--but that will only get you so far if you're planning a trip to a German-speaking country, or want to get ahead in your German 101 class. With this ideal pocket-sized primer you can leave the brat behind and learn how to master the basics of German in no time!Learn German in a Hurry teaches you all you need, and offers you Commonly used German phrases (days of the week, numbers, letters), Pronunciations and conjugations, Grammar and sentence construction, Useful words and terms, and Helpful German-English and English-German dictionaries.Complete with easy-to-read tables and pronunciation guides, Learn German in a Hurry is your key to learning "die deutsche" before you know it!

Meat is back —in many forms. Whetheras salami, air-dried ham, bratwurst, bloodsausage, pâté, or pulled pork, meat istruly experiencing a renaissance. Today,the enjoyment of meat is bucking recentascetic food trends. Quality artisanal meatsthat combine tradition and innovation arereplacing questionable mass-market industrialproducts. Whether one is sampling,enjoying, or making, attention is being paidto how the animals are bred, fed, and raised,as well historical influences, regional specialties,and production methods.With the right mix of creative yetgrounded craftsmanship, young butchersare making delectable products from premiumingredients. In addition to beingpurveyors of quality meats, they offertheir customers insider knowledge, newimpulses, and outstanding service. Today’syoung connoisseurs are also propagatingthe Nose to Tail movement, which is basedon age-old traditions of preparing and eatingan entire animal in a respectful andsustainable way.Crafted Meat is a compelling visual referenceon today’s new meat culture. It documentscurrent developments, products,and background stories for both epicuresand makers. It explores how to find thebest butcher, the tools of the trade, and thedifferences between cattle breeds and cutsof meat. It answers questions such as howbologna is made and what should be servedwith blood sausage. The book also includesclassic recipes to cook, roast, and grillas well as more experimental ones withunusual ingredients or surprising tastecombinations.Mouth-wateringly inspirational, CraftedMeat is an informative contemporary surveyof a culinary art that plays a significant

This comprehensively upgraded meat processing kit comes equipped with a high-quality stainless steel barrel and a series of practical accessories, making it easy to tackle tasks like making beef jerky, turkey sausage, or various kinds of bratwurst, adding infinite flavors to your dining table. The kit includes 5 stainless steel nozzles, a 1.5 lbs. stainless steel barrel, and 3 professional cleaning brushes, along with a mesh storage bag for convenient storage or transportation. A specially designed pair of chopsticks helps you easily extrude leftover meat from the nozzles, achieving zero waste. We have chosen food-grade 304 stainless steel to craft the barrel, which is safer, sturdier, and more durable compared to plastic or aluminum materials, ensuring the health of you and your family. Cleaning and maintenance are equally simple. The gun-style handle adopts 1-piece molding technology, effectively enclosing the driving parts and reducing dirt accumulation. All components are detachable, and with the help of 3 different types of cleaning brushes, even the finest corners can be easily cleaned and kept hygienic. Operation is straightforward, with just a few steps needed to make delicious jerky and sausage, making your cooking journey more enjoyable and relaxing.

Guten Tag! From ordering bratwurst in Munich to making new friends in the Rhine Valley, it helps to speak some of the native tongue. Rick Steves, bestselling author of travel guides to Europe, offers well-tested phrases and key words to cover every situation a traveler is likely to encounter. This handy guide provides key phrases for use in everyday circumstances, complete with phonetic spelling; an English-German and German-English dictionary; the latest information on European currency and rail transportation, and even a tear-out cheat sheet for continued language practice as you wait in line at the Gemaldegalerie. Informative, concise, and practical, Rick Steves' German Phrase Book and Dictionary is an essential item for any traveler's Rucksack.

As all good Wisconsinites know, there is a lot more to the Badger State than, well, badgers. We have cows, cheese, the Packers, bratwurst, lakes, the Packers, polkas, cornfields, and the Packers. But Wisconsin is also filled to the brim with weirdness. And the best chroniclers of our state's odd folks, strange beasts, and local legends are Linda S. Godfrey and Richard D. Hendricks, both firm believers that Wisconsin is one of the most bizarre states in the whole nation. So grab a hunk of cheese and start browsing.

Bucyrus, famous for its bratwurst and its hand-hammered copper kettles, was settled in 1817. The name Bucyrus is derived from two words, beautiful" and "Cyrus," a king of Persia. In 1913, the Lincoln Highway (America's first transcontinental road) was built through Bucyrus. It was traversed by bootleggers during Prohibition, and some buildings and streets in town even had underground escape routes. Bucyrus is full of beautiful historic homes and buildings, many of which are listed on the National Register of Historic Places. It is a city of industry, home to Timken Roller Bearing Company, maker of bearings for over 100 years and also the maker of powerboats, rubber hoses, mining machinery, and plows."

Guten Tag! From ordering bratwurst in Munich to making new friends in the Rhine Valley, it helps to speak some of the native tongue. Rick Steves, bestselling author of travel guides to Europe, offers well-tested phrases and key words to cover every situation a traveler is likely to encounter. This handy guide provides key phrases for use in everyday circumstances, complete with phonetic spelling, an English-German and German-English dictionary, the latest information on European currency and rail transportation, and even a tear-out cheat sheet for continued language practice as you wait in line at the Gemaldegalerie. Informative, concise, and practical, Rick Steves' German Phrase Book and Dictionary is an essential item for any traveler's rucksack.

Meat is back —in many forms. Whetheras salami, air-dried ham, bratwurst, bloodsausage, pâté, or pulled pork, meat istruly experiencing a renaissance. Today,the enjoyment of meat is bucking recentascetic food trends. Quality artisanal meatsthat combine tradition and innovation arereplacing questionable mass-market industrialproducts. Whether one is sampling,enjoying, or making, attention is being paidto how the animals are bred, fed, and raised,as well historical influences, regional specialties,and production methods.With the right mix of creative yetgrounded craftsmanship, young butchersare making delectable products from premiumingredients. In addition to beingpurveyors of quality meats, they offertheir customers insider knowledge, newimpulses, and outstanding service. Today’syoung connoisseurs are also propagatingthe Nose to Tail movement, which is basedon age-old traditions of preparing and eatingan entire animal in a respectful andsustainable way.Crafted Meat is a compelling visual referenceon today’s new meat culture. It documentscurrent developments, products,and background stories for both epicuresand makers. It explores how to find thebest butcher, the tools of the trade, and thedifferences between cattle breeds and cutsof meat. It answers questions such as howbologna is made and what should be servedwith blood sausage. The book also includesclassic recipes to cook, roast, and grillas well as more experimental ones withunusual ingredients or surprising tastecombinations.Mouth-wateringly inspirational, CraftedMeat is an informative contemporary surveyof a culinary art that plays a significant