If you were served a menu starting with a bright green pea soup with semolina dumplings that melt in your mouth, followed by haddock fillets in creamy mustard sauce, and honey parfait with kirsch for dessert, would you think you are eating German? Most likely not. Because sauerkraut, sausage and Black Forest Cake are usually the first things people think of when they hear German cooking. But there is so much more to it! Every German region has its own distinct dishes using a wide variety of vegetables and fruits, meat, poultry, seafood, dairy products, and much more.
My book Spoonfuls of Germany (available at Amazon) is about the diverse German regional cuisine. In the 170 recipes, I included classics such as spaetzle and sauerbraten, but also forgotten delicacies like Westphalian pumpernickel pudding.
Spoonfuls of Germany by Nadia Hassani
Hippocrene Books, New York, 2004
The revised and expanded edition with a new cover will be published as a paperback in Spring 2013. Also visit my blog Spoonfuls of Germany.