Eat Smart in Germany
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Eat Smart in Germany
by Mary Bergin
Savor the many flavors of Germany to better understand the culture, traditions, heritage
Publication Date: April 1, 2013
Paper, ISBN: 978-0977680146, $14.95
160 pages, 8-page color insert,
13 b/w illustrations
First Place (tie) in the 2014 Next Generation Indie Book Awards-Travel Book Category.
Finalist in the 2014 Eric Hoffer Awards for Excellence in Independent Publishing.
Honorable Mention-Travel Guides in the 2013 Foreword Reviews IndieFab Book of the Year Awards.
Award-Winning Finalist in the “Travel: Guides & Essays” category of the 2014 USA Best Book Awards.”
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann of the Black Forest.
Authentic German dining begins with sausage, rouladen, potato salad, gingerbread and strudel – but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Eat Smart in Germany connects menus and markets to geography, history and regional pride. In the book are these practical and fun features:
• Dozens of delicious recipes from chefs and other food experts allow travelers and cookbook lovers to taste the cuisine before or without leaving home.
• A Menu Guide demystifies food selection, allowing visitors to order with confidence.
• A Food & Flavors Guide provides a comprehensive list of foods, spices, cooking styles and more to assist shoppers at colorful outdoor markets.
• An explanation of culinary history covers the origins and varieties of ingredients, regional recipes and well-known German favorites.
• A translation of useful phrases eases the challenge of shopping for food or placing an order in restaurants.
• Glossaries introduce food and cooking terms in German and English.
Mary Bergin of Madison, Wisconsin, is a lifelong professional journalist whose writing forte is food and travel. Her award-winning books about Wisconsin and the Midwest demonstrate an intense interest in regional quirks and specialties. At the core of her work is a weekly travel column that began in 2002 and is syndicated to Wisconsin newspapers, but she also is a curious world traveler whose articles and photos appear in various regional and national publications.
What the reviewers have to say….
"Hearty people and hearty fare" is one phrase Madison journalist Mary Bergin uses to describe German culture in this very readable, very usable food guide for travelers. Yet "hearty" herein refers not just to gastronomic gusto but to a generosity of spirit. German food is much more than sausage, kraut and beer, says Bergin—it’s near-endless variations of them, plus its pastries, dumplings, pickles, fowl, venison, wines, condiments, and on and on. Whether you're headed overseas or just interested in learning more about a major influence on the food traditions of our own state, this is a one-stop shop for getting a genuine taste of Deutschland.—Terese Allen
by Mary Bergin
Savor the many flavors of Germany to better understand the culture, traditions, heritage
Publication Date: April 1, 2013
Paper, ISBN: 978-0977680146, $14.95
160 pages, 8-page color insert,
13 b/w illustrations
First Place (tie) in the 2014 Next Generation Indie Book Awards-Travel Book Category.
Finalist in the 2014 Eric Hoffer Awards for Excellence in Independent Publishing.
Honorable Mention-Travel Guides in the 2013 Foreword Reviews IndieFab Book of the Year Awards.
Award-Winning Finalist in the “Travel: Guides & Essays” category of the 2014 USA Best Book Awards.”
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann of the Black Forest.
Authentic German dining begins with sausage, rouladen, potato salad, gingerbread and strudel – but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Eat Smart in Germany connects menus and markets to geography, history and regional pride. In the book are these practical and fun features:
• Dozens of delicious recipes from chefs and other food experts allow travelers and cookbook lovers to taste the cuisine before or without leaving home.
• A Menu Guide demystifies food selection, allowing visitors to order with confidence.
• A Food & Flavors Guide provides a comprehensive list of foods, spices, cooking styles and more to assist shoppers at colorful outdoor markets.
• An explanation of culinary history covers the origins and varieties of ingredients, regional recipes and well-known German favorites.
• A translation of useful phrases eases the challenge of shopping for food or placing an order in restaurants.
• Glossaries introduce food and cooking terms in German and English.
Mary Bergin of Madison, Wisconsin, is a lifelong professional journalist whose writing forte is food and travel. Her award-winning books about Wisconsin and the Midwest demonstrate an intense interest in regional quirks and specialties. At the core of her work is a weekly travel column that began in 2002 and is syndicated to Wisconsin newspapers, but she also is a curious world traveler whose articles and photos appear in various regional and national publications.
What the reviewers have to say….
"Hearty people and hearty fare" is one phrase Madison journalist Mary Bergin uses to describe German culture in this very readable, very usable food guide for travelers. Yet "hearty" herein refers not just to gastronomic gusto but to a generosity of spirit. German food is much more than sausage, kraut and beer, says Bergin—it’s near-endless variations of them, plus its pastries, dumplings, pickles, fowl, venison, wines, condiments, and on and on. Whether you're headed overseas or just interested in learning more about a major influence on the food traditions of our own state, this is a one-stop shop for getting a genuine taste of Deutschland.—Terese Allen