Bavarian Cooking. Assembled by O. L.

Great traditional recipes! Feels somewhat nostalgic just by the cover alone. Recipes are authentic although not a palate for everyone. Especially items like Calves's lungs or jellied pork knuckles, but there are very few recipes like these. Love the carb section with all the great types of dumplings and desserts! Quite complete with the protein dishes including wild game, fish, beef, pork and poultry. Just like grandma used to make! Bavarian cooking is probably the best known cuisine out of Germany, and this book defines what Bavarian cooking is all about! Great find!

I stumbled across this book at a Salvation Army store in Portland and knew right away that I'd come upon a rare find. I sat right down on the cold and dusty floor and started right in reading "A Few Words About Bavaria," the two page intro to Bavaria, then I opened the full color fold out and got an immediate sense of place, then read, "A Few Words about the Bavarians," moved onto how they use spices and herbs, then went to the recipes. I knew I was going to be cooking something up from this book this night. Our meal started with the Asparagus Salad, prepared exactly ad the book says on page 90. Then onto the Creamed Asparagus Soup (we really like asparagus in our house) on page 36, which was to die for. The main course was the Old Bavarian recipe for Roast Pork on page 53. The dark beer really set that off. Who would have thought of brushing the pork with that. Emmmm, Emmmm good. Of course, there are some recipes here I'll never try, like the Fried Calf's Brains, for example, but for the most part, most of the recipes here look like they're finger lickin' good. If you see this book somewhere, snatch it up. You won't be sorry. Reviewed by Captain Katie Osborne

I am very fond of this book, it is simple to use and has real recipies and interesting information about the recipes and how they originated.

This book not only has great recipes but also is full of the history of Bavarian cooking and culture. I would reccommend this book to anyone interested in preparing dishes rich in ingredients and Bavarian style.