Cookbooks

By Auschwitz-Birkenau MemorialEdited by Maria ZalewskaForeword by Ronald S. LauderMore than a cookbook, this collection of heirloom recipes conveys Auschwitz-Birkenau survivors’ stories through the mnemonic lens of cooking and food. Collected and edited during the pandemic, this book—in the words of Ronald S. Lauder, Chairman of the Auschwitz-Birkenau Memorial Foundation—“is a story of hope and triumph of the human spirit.” Over 110 recipes accompanied by survivors’ pre-war recollections and post-liberation memories weave a unique tapestry of sensory experiences of flavors and aromas from the old world, accounts of loss and trauma, as well as heartwarming and poignant tales of new beginnings and healing. All of the recipes have been tested and retested to make sure they can be replicated in your kitchen while keeping the original character and voice of the survivors who contributed to the volume. Delicious recipes include Blintzes, Kugel, Matzo Ball Soup, Cholent, Goulash, Kasha Varnishkes, Rugelach, and more. Plus, there is a special chapter devoted to classic dishes for the Jewish holidays (Latkes, Charoset, Gefilte Fish, Knishes, Tzimmes, Challah, and others) that you can use to prepare, host, or bring food to a gathering. All proceeds from the sale of this book go to the Auschwitz-Birkenau Memorial Foundation.Hardcover256 pagesMelcher Media Inc, 20228 x 10 inchesISBN 9781595911230Cookbook

Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors

By Aldo Sohm and Christine MuhlkeNamed one of the Best Cookbooks of the year by Food52“If you’ve ever felt like you ought to be smart about wine, this is the book. Aldo makes wine approachable and never dumbed down.”—Madeline Puckette, co-founder of Wine Folly“A meal at Le Bernardin is always an incredible experience, especially with Aldo’s expert knowledge and effortless charm! It can be intimidating to choose wine, but with Wine Simple we can all feel like world-class sommeliers.”—Chrissy Teigen“This is undoubtedly the best introduction to wine that I’ve ever encountered. I wish I’d had access to a book like this when I was beginning my journey as a wine lover. Aldo Sohm makes oenophilia fun without making it dumb, proving yet again that he is one of the world’s greatest sommeliers—which is to say, a great teacher.”—Jay McInerneyFrom the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generationAldo Sohm is one of the most respected and widely lauded sommeliers in the world. He’s worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo’s debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo’s insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals.This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a “flavor library,” a cheat sheet to good (and great) vintages (and why you shouldn’t put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.Hardcover 272 pagesClarkson Potter, 20197 x 10 inches ISBN 9781984824257Wine

Wine Simple: A Totally Approachable Guide from a World-Class Sommelier

By Luisa Weiss “If you’re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you’ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.” —Dorie Greenspan, author of Dorie’s Cookies and the New York Times best-selling Baking Chez Moi “Even if you don’t have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies.”—The New York Times From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life. Hardcover288 pagesTen Speed Press, 20168.24 x 1.12 x 10.1 inchesISBN 9781607748250 German Cookbook

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

By Mimi Sheraton Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare. Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!Hardcover576 pages6 x 9.2 inchesRandom House, 1965 ISBN 9780394401386German Cooking

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

By Jürgen KraussFrom Jürgen Krauss, called “possibly the best-loved contestant in Great British Baking Show history," comes a celebration of German home baking. Make classic German pastries, from apple strudel and stolen to show stopping celebration desserts like Black Forest cake. It’s sehr gut!The German Baking Book is a celebration of German home baking from Jurgen Krauss, who won the hearts of viewers and three Star Baker honors from the judges of The Great British Baking Show. A self-taught baker, Jürgen has drawn on the flavors, techniques, and memories from his childhood, his European travels, and his wife’s Jewish heritage, to create a collection of authentic German baking recipes from his home to yours.Jürgen’s gentle charm can be felt with each delightful recipe. From German classics such as Black Forest gateau, and coffee cake, to festive bakes including lebkuchen and gingerbread, each of Jürgen’s delicious recipes are crafted with care and simplicity.The German Baking Book is a must-have for fans of The Great British Baking Show and home bakers with a love for classic and festive German baking.Hardcover208 pagesWeldon Owen, 20237.5 x 9.7 inchesISBN 9798886740615Culinaria, German Baking

The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond

By Laurel KratochvilaWith Photographs by Małgosia MintaFrom sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history. Hardcover272 pages | 290 color illustrationsPrestel, 20227.7 x 1 x 10.5 inchesISBN 9783791388397Cookbook, Baking

New European Baking: 99 Recipes for Breads, Brioches, and Pastries

By Xavier F. Salomon, with Aimee Ng and Giulio DalvitForeward by Simon SchamaIllustrated by Luis SerranoJoin the curators of the Frick as they present engaging histories of works of art paired with creatively inspired cocktails—a crash course in art history and a delightful introduction to the treasures of the esteemed New York collection.Based on the critically acclaimed video series of the same name, Cocktails with a Curator is a collection of lively and informative essays. Paintings, sculpture, furniture, and porcelain—from medieval times through the glorious Renaissance to the early twentieth century—are discussed for their exemplary status. The creators are some of the greatest artists and include Rembrandt, Vermeer, Whistler, Manet, Velázquez, and Veronese, and the stories (of both artists and subjects) are tantalizing. Cocktails, with recipes, are thematically paired with the works: a Jaded Countess (absinthe, vodka, lemon juice, and simple syrup) with Ingres’s portrait Comtesse d’Haussonville; a classic Pimm’s Cup with Gainsborough’s depiction of English beauty Grace Dalrymple Elliott; and a Bloody Mary (named after the last Catholic regnant queen of England) with Holbein’s painting of Sir Thomas More, who opposed the Reformation of Mary’s father, Henry VIII. The perfect addition to any art connoisseur’s library, this book is an innovative and intoxicating way to enjoy the treasures of a world-renowned art collection.Hardcover288 pagesRizzoli Electa, 20227.8 x 1.3 x 9.8 inchesISBN 9780847872466Culinaria

Cocktails with a Curator

By Thomas StieglerStories and anecdotes about Viennese cuisine with recipes for the most diverse classics of Austrian cuisine.Everyone associates a certain impression with Viennese cuisine: Sacher Torte, Wiener Schnitzel, Gugelhupf and Kaiserschmarrn. But Viennese cuisine is much more than just a collection of recipes. Rather, it is a symbol of the Viennese's ability to enjoy the little things in life: good food, good wine and Sunday excursions with his loved ones. That is exactly what this book is supposed to be about - the unique Viennese cuisine, which could only be created there, and its connection to this city and the people who lived there.Vienna was not only the capital of the Habsburg Empire, and for a long time the seat of the Emperor, but it was also a magnet for people from all over the world. Bohemia, Magyars, Germans, Ruthenians, Croats, Poles, Italians and Russians cavorted in the streets and made Vienna the first truly cosmopolitan city in Europe. All of this was reflected in their cooking. But behind every dish is a human with their own history, desires, hopes and dreams. They all made Viennese cuisine what it is today. Their stories are the subject of this book.Who invented the Sachertorte? What do we owe to the Esterhazys? Where does the name Gugelhupf came from? What does Emperor Maximilian I have to do with the Brandteigkrapferl? And again and again Emperor Franz Joseph I appears. With Tafelspitz, Kaiserschmarrn, Girardirostbraten and many other dishes. Read for yourself what stories shaped Viennese cuisine, how everything is connected, and why it is so colourful and unique among the cuisines of the world.Paperback136 pagesDer Leiermann, 20195.5 x 0.31 x 8.5 inchesISBN 9783950480016Cooking, Austrian Cuisine

Cultural History of Viennese Cuisine: Recipes and Anecdotes from the Time of the Habsburg Monarchy

By Rob DeSalle and Ian TattersallAn imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine.In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history. This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of illustrator Patricia Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. They also call on an international group of colleagues to contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaça. Covering beverages from across the globe and including descriptions of the experience of tasting each drink, this book offers an accessible and comprehensive exploration of the scientific dimensions of spirits.Hardcover328 pages | 71 black-and-white illustrationsYale University Press, 20226.75 x 1 x 9.25 inchesISBN 9780300255157Culinaria, Spirits

Shop at Neue
Cookbooks

Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors

Wine Simple: A Totally Approachable Guide from a World-Class Sommelier

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond

New European Baking: 99 Recipes for Breads, Brioches, and Pastries

Cocktails with a Curator

Cultural History of Viennese Cuisine: Recipes and Anecdotes from the Time of the Habsburg Monarchy

Distilled: A Natural History of Spirits

Shop at Neue Cookbooks

Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors

Wine Simple: A Totally Approachable Guide from a World-Class Sommelier

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond

New European Baking: 99 Recipes for Breads, Brioches, and Pastries

Cocktails with a Curator

Cultural History of Viennese Cuisine: Recipes and Anecdotes from the Time of the Habsburg Monarchy

Distilled: A Natural History of Spirits

Shop at Neue
Cookbooks