Every day a book! Review of the cookbook "Germany vegetarian" by Stevan Paul (Brandstätter)
Granted: I'm a little biased. I have known Stevan Paul for just over a year and appreciate him very much. He does a great job with what he does (like the Greenbox of Tim Mälzer *, he writes a very wonderful blog called NutriCulinary and is also an incredibly likeable contemporary with whom I like to spend time, for example while feasting at Schloss Bensberg, at his book presentation for this title at the beginning of October, for which he himself stood at the stove or once again at the Frankfurt Book Fair.
And then he is still an author! already wonderful kitchen treasures called Monsieur, the Hummer and me: tales of cooking * (also in paperback * available) and the land of milk and honey: A book about the comforting effects of warm rice pudding, the art of cooking a lentil dish and the imponderables of love. * released. He writes regularly for the magazine Effilee and has already published a cookbook for it.
It can be said that Mr. Paulsen is an experienced author. And you can tell that from the book too.
Katharina Seiser, for her part, I do not (yet) know personally. She also runs a well-known blog called esskultur and has the sibling title of Germany vegetarian , namely Austria vegetarian * released in September 2012. And the title went so well that it was urgently needed for Germany. So Katharina Seiser Stevan Paul grabbed and what the two set up in no time, I now hold in my hands. And I'm excited about it.
Germany vegetarian *
by Stevan Paul and Katharina Seiser (ed.)
from the Christian Brandstätter Verlag
Germany vegetarian - that seems to sound strange in the land of Sunday roast, Schnitzel and meatballs. What else is there , some may think.
And I say: Once open the book and leaf through and you float in the absolute vegetarian heaven!
This is not about it to use tofu to replace the piece of meat on the plate. This is about good, hearty and hearty German cuisine, in which the vegetables are not only the side dish.
Vegetarian does not necessarily mean "easy" - quite the contrary. For vegans, the book is only partially suitable, because many dairy products and eggs are often used in the recipes.
Someone said, I quote freely: " Germany vegetarian is like an ass bomb in the cream pool" , And that's a good thing.
Both authors are not vegetarians by the way. More like Flexitarier, like me.This is not about imposing a nutritional style on someone or nurturing an asceticism of fallen fruit - it's about rediscovering all the lost childhood memories and kitchen treasures. Before the economic miracle boom began in Germany, meat was a typical Sunday lunch. So they already existed, all the good old vegetarian dishes. In the present time, however, meat has become a commodity and at absolute ridiculous prices in every discounter available. Almost every day you read about pot-scandals, animal misery, pollution and wasting water for meat production. All of this is reason enough for me to largely refrain from meat and restrict consumption to high quality meat sourced from the butcher or meat merchant of my confidence. I do not need a daily liver sausage casserole or bacon cube in the casserole - there are enough alternatives that taste at least as good, if not better. That's why I'm always on the lookout for good, tasty and vegetarian dishes for my daily kitchen that do not require any meat substitutes.
That's just my attitude and my entry into this cookbook.
The book is smaller than expected when you hold it in your hand. At least that's how it was for me. With 19 x 24 cm, it is even extremely handy instead. Small and compact. The issue is bound, no dust jacket or padding (both superfluous in my eyes), instead with linen back and embossing the title in the cover. Overall, the book is thus very valuable, down to earth and simple. Suitable for the content. Typeface and layout are also kept simple and unfussy. Classic, simple, very legible. The only thing that is a bit more playful are the front-page links to the individual chapters and the names of the recipes on some photos.
Also worth mentioning is that the book contains three bookmarks. THREE! What a pity I often find that a high-quality book does not contain a single volume, this one offers three of them. Wunderbar!
What I particularly like and what I have not noticed so particularly in other books in this form is hidden on the last page in the imprint: Instead of producing like most publishers in Asia, has Brandstätter, an Austrian Publisher, this book also printed in Austria. The book was also produced on FSC-certified paper and low in emissions. I think that's great. The publisher is committed to sustainability. The paper originates from appropriately sustainably managed forests and for printing only pure vegetable oil paints were used. I'm happy to spend a few euros more. And it goes perfectly with the basic vegetarian idea.
After a short greeting from Paul and Seiser, the extremely extensive table of contents follows. The book itself is divided into 5 seasons. And no, dear Rhinelander - it's not about the carnival. Instead, Germany is vegetarian divided into spring , summer , fall , winter and Any time . Each chapter is then divided into the four categories appetizers , main courses , sweet main courses and desserts . All contained recipes are already clearly presented on two pages of content. I find that very practical!They are always structured the same way: After the title follows a short introductory text about the origin or origin of the respective court. Below is the list of ingredients, in chronological order of use in the recipe text. Next to that you can see the preparation - neatly structured into the individual work steps. Often there are then variations or side dishes, a special tip and finally a reference to the appropriate drinks. This is not all about alcoholic accompaniment, also apple juice or malt beer find their place.
Food photography absolutely meets my taste. She comes from Kramp + Gölling from Hamburg and deserves a special mention! The photos are incredibly beautiful. Without much frills, the dishes were lovingly staged. Few props, simple crockery and subtle arrangements breathe life into the text and make the book what it radiates: homeliness and cosiness. Family evenings at the rustic wooden table. Joint sitting and enjoying. Taking time for something good. Earthiness. Or in German: Soulfood .
The only drawback: Not for every recipe, there is also a matching photo. This is a pity, but bearable.
The recipes come from all German regions or are well-known classics - from the Frankfurter Grüner Sauce with boiled potatoes and egg, cherries or a vegetarian Labskaus, pancakes with apple pears Compote, Roasted Schupfnudeln with cabbage or cauliflower cream soup with linseed oil to North and South German potato salad or cold dog.
dishes, from which one has not heard much for years, get a new shine and paint, without their "soul" to lose. With a lot of passion and research, wonderful, versatile and somehow well-known recipes were collected here.
I have already copied the recipe for the "Baked Cabbage Salad", slightly modified and published here: BREWED CAULIN SALAD WITH APPLES AND NUTS TO "GERMANY VEGETARIAN" BY STEVAN PAUL AND KATHARINA SEISER
Incidentally, there is no photo in the book for this recipe. I think I did quite well. Even with linen cloth and onion pattern plate ...
The title skilfully balances simplicity and elegance. The recipes are simple and down to earth. You do not need any extraordinary or hard-to-find ingredients. The preparation is usually simple and fast. The instructions for consistent and easy to understand. And yet the dishes are neither boring nor staid. For me, the book suggests so childhood memories and home cooking 2.0 .
From me Germany vegetarian an absolutely unrestricted purchase recommendation. An absolute favorite book! A variety of great recipes. The yellow sticky notes that I use to identify the recipes that I would like to cook outweigh. It would be easier to mark what I'm not really interested in And these are usually only beetroot and mushrooms ...
I am simply thrilled and can recommend this title to anyone - whether vegetarian or not. Every amateur cook, every family, every novice cook should get their money's worth with this book. A wonderful gift idea - not just for Christmas.
The price of € 34.90 is actually a bit more expensive than for other books of the same size - but you get a concentrated load of childhood memories, a basic cookbook and a true standard work.A book that will last for years.
Stevan Paul, Katharina Seiser (ed.)
Germany vegetarian *
Christian Brandstätter Verlag, Vienna, 2013
ISBN: 978- 3-85033-739-7
34,90 € - 272 pages, 19 x 24 cm, Tied with half leashes
I got the book for my review kindly provided by the
Brandstätter Verlag free of charge.
All links marked with an * are Amazon affiliate links. It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.