The German Cookbook

The definitive English-language reference on German cuisine, first published in 1965 and never out of print since. Mimi Sheraton, one of America’s most respected food critics, spent years traveling across Germany to compile this encyclopedic collection of recipes covering everything from soups and sausages to breads, cakes, and regional specialties.

Why Start Here

You would not start here if you are a complete beginner. This is the book you graduate to. At 576 pages, Sheraton covers the full sweep of German cooking with the thoroughness of a food critic who refused to cut corners. The recipes span every category: appetizers, soups, fish, meat, game, vegetables, dumplings, noodles, salads, desserts, and an extraordinary baking section that includes dozens of traditional cakes, cookies, and breads.

What makes this book endure is its authority. Sheraton researched each recipe on location, consulting home cooks and professional chefs across Germany’s regions. The result is a book that functions both as a cooking guide and as a cultural document. If you want to understand why German cuisine developed the way it did, and how regional traditions differ from north to south, this is where you find those answers.

What to Expect

A substantial hardcover at 576 pages with no photographs, in the style of classic mid-century cookbooks. The recipes are written in a precise, professional tone and assume a fair amount of kitchen experience. Some dishes require techniques and ingredients that take practice to master. This is a reference book you will return to for years, not a quick-start guide. Best suited for serious home cooks who have already built confidence with simpler German recipes and want to explore the cuisine in full depth.