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Over 304 colour photographs
Over 16 illustrations
Over 70 recipes

• Over 70 traditional recipes from these rich historic cuisines, all shown in easy to follow step-by-step pictures



• Contains more than 300 colour photographs, maps, and illustrations



• Every recipe has been tested and adapted to suit the modern kitchen, using ingredients you can find in your local supermarket



• Includes soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes



• A comprehensive and fascinating collection of classic and famous national dishes, including goulash, sour cherry soup, sauerbraten, sachertorte, and apple strudel



• Full of hearty, robust and nourishing recipes brimming with variety and flavour

The robust cuisines of Germany, Austria, Hungary, and the Czech Republic have all proved enduringly popular across the world, travelling with pioneers, migrants and refugees as part of their incredibly rich and robust cultural heritage. This book is a comprehensive history and fascinating collection of these traditional recipes and foodstuffs.

Soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes are all included, with each recipe tested and adapted to suit the modern kitchen.

Pork, tomatoes, and spices, particularly paprika, are the basis of many of the region's classic dishes, among them Pork Stew with Sauerkraut and Hungarian Goulash.

Beef Stroganov is, of course, renowned, but perhaps it is the cakes and pastries that are the most famous culinary feature - Dobos Torta and Apple Strudel are just two mouthwatering examples.

The introduction outlines the history, ingredients, and flavours of the area, and there are more than 300 colour photographs, maps and artworks in total to illustrate the culinary heritage as well as the recipes. The step-by-step instructions for each of the 70 dishes are easy to follow, with plenty of handy tips to help you make the perfect meal.

Full of hearty and nourishing recipes brimming with variety and flavour, this book will delight all those new to the traditional cooking of Germany and Central Europe and will introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.

About the Authors

Catherine Atkinson - Author

Catherine Atkinson has always had a passionate interest in food and cookery and as a student this culminated in a BSc (Hons) in Home Economics at Surrey University. After graduating she worked in various hotels and restaurants including the Roux Brother's famous patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks. Her published works include: The Complete Encyclopedia of Coffee (Lorenz Books); Quick and Easy Microwave Cooking for One (Foulsham); Chocolate and Sweets to Make (Usborne); Pastry - The Complete Art of Pastry Making (Lorenz Books); The Start Right Baby and Toddler Meal Plan (Foulsham); The Slow Cooker Cookbook (Lorenz Books);and 7 Day Fat Burning Diet Plan (Foulsham).

Lesley Chamberlain - Editor

Lesley Chamberlain is a writer linguist and traveller. Her acquaintance with Eastern Europe began with a year in Russia as a Reuter correspondent followed by independent travels. Since 1991, she has been a judge for the International Langhe Ceretto prize awarded to books on food and culture and is the author of a number of books, including The Food and Cooking of Eastern Europe and The Food and Cooking of Russia.

Trish Davies - Author

Trish Davies is a qualified home economist and food specialist with more than 20 years' experience in the food industry. She has worked as an editor on a number of food magazines as a writer, recipe creator, cookery demonstrator, and lecturer. She has also appeared on television and she has prepared food for major advertising campaigns and for promotional photography.