Classic German Cooking

A collection of more than 100 of the best recipes from German and Austrian home kitchens, written with the authority of someone who has lived this food her entire life. Weiss covers the full range of Central European comfort cooking, from Rinderrouladen and Sauerbraten to Semmelknodel and Kartoffelsalat, with personal stories and historical context woven throughout.

Why Start Here

This is Weiss’s definitive statement on German home cooking. While her first book, Classic German Baking, focused exclusively on the sweet side, this companion volume covers everything savory: soups, salads, meat dishes, dumplings, vegetables, and the rich one-pot meals that define everyday eating in Germany and Austria. The recipes are thoroughly tested and clearly written, with the kind of practical guidance that comes from years of cooking these dishes for family and friends.

Weiss brings something rare to this subject: she treats German food as a living, evolving cuisine rather than a relic. The book includes traditional recipes that have been passed down for generations alongside dishes that reflect how modern German and Austrian home cooks actually eat. Every recipe is photographed, and the headnotes provide the cultural and personal context that transforms a recipe collection into a real education.

What to Expect

A hardcover cookbook at 272 pages with full-color photography. The recipes range from simple weeknight dishes to more involved weekend projects. You will find both German and Austrian specialties treated as part of one interconnected cooking tradition. If you have already enjoyed Classic German Baking, this is the natural companion volume. If you are new to Weiss’s work, this is the better starting point for building a German cooking repertoire.