Black Forest Cuisine - The Classic Blending of European Flavors - By Walter Staib with Jennifer Lindner McGlinn - Forewords by Tim Ryan and Franz Mitterer
About Black Forest Cuisine
Walter Staib
Walter Staib

More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with full-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.







Take a Look Inside
Pforzheim, Hotel Post, Buckenberg, Nagold, Sommerberg, Baden Baden, Bad Wildbad, Home, Gasthaus, Café, Hotel, Spargelzeit, Spargelfest, Carnival, Fastnacht, Christmas, Weihnachten, Saint Sylvester, Heilege Sylvesternacht, Schnaps, Sahnapps, Tim Ryan, Franz Mitterer, Art Culinaire, Culinary Institute of America, Spa, Cuckoo Clock, Black Forest Ham, almond cookies, apple pancakes, apple preserves, apple raisin turnovers, apple strudel, apple walnut cakes, herring a la bonne femme, veal liver with calvados, apples and caramelized onions, waldorf salad, apricot tea cookies, asparagus festival, baked bucatini with cheese, baked cod with spinach, creamed green beans, green bean and mushroom salad, red beans and burgundy, béchamel sauce, bee sting cake, beef and spatzle stew, beef boullion, beef burgundy, beef salad, beef stock, beef stroganov, black forest beef roulades, braised beef, goulash soup, Hungarian goulash, marinade for beef, marinated beef roast, meatballs in caper sauce, meatloaf, new york strip steak a la café de paris, new york strip steak with caramelized onions, oxtail soup, pan-seared beef & pork patties, steak tartare, tripe a la mode, tripe soup, beet salad, beignets, eggnog, wassail, bibb lettuce with raspberry vinaigrette, black forest beef roulades, black forest cake, black forest cracker bread, black forest home fries, black forest ravioli, bologna and cheese salad with mustard vinaigrette, braised beef, braised rabbit legs, braised red cabbage, brandy, breaded veal cutlets, black forest cracker bread, gingerbread, herb croutons, kugelhopf, mushroom toast, schwarzwalder stolen, brook trout amandine, Brussels sprouts braised with bacon & fennel, cabbage soup, financiers, grand marnier chocolate mousse, lebkuchen, camembert café frei, candied citrus peel, candied ginger, carrot soup with tapioca, casa berno, cauliflower and potato casserole, celery root and carrot salad, chantilly cream, chicken noodle soup, chicken stock, chicken with Riesling sauce, chicken wrapped shrimp, creamy saffron herb sauce, marinade for chicken, chocolate almond cake, chocolate soufflé, Christmas goose with herbed stuffing, clafouti tart, coconut cookies, coconut macaroons, apricot tea cookies, pine nut cookies, pistachio crescents, spice cookies, spritz cookies, cream of cucumber soup, cream puffs, creamed green beans, creamed spinach with anisette, creamy cucumber salad, creamy tomato basil soup, crème brulee, crème caramel, dandelion salad with bacon vinaigrette, apple preserves, pear preserves, plum tart, poached pears, raspberry tart, rice pudding with meringue, summer berry preserves, vacherin glace, dumplings, egg noodles, herb crepes, open faced sandwich with black forest ham and eggs, quiche with black forest ham, Russian eggs, filet of veal with foie gras, gratin of scallops, marinated herring with caraway potatoes, paupiettes of brook trout, poached salmon with dill cream sauce and tomatoes, sautéed trout meuniere, smoked salmon frittata, smoked trout and asparagus salad, steamed mussels with creamy mustard broth, French lentil salad, French onion soup, fried horseradish, fried leeks, frog’s legs provencal, rhubarb-strawberry pie, braised rabbit legs, marinade for game, pheasant a la souvarov, stuffed quail, venison medallions with cognac cream sauce, venison ragout with bacon and mushrooms, herb crepes, lentils and kielbasa, macaire potatoes, mushroom risotto, pork medallions with lager and chanterelles, venison ragout with bacon and mushrooms, vols-au-vent with veal ragout in the queen’s style, obstler, pan seared beef and pork patties, beef and spatzle stew, spatzle and potato stew, pate brisee, pate sucree, vols-au-vent with sweetbreads salsify and saffron cream sauce, knockwurst with potato salad, pork goulash and sauerkraut casserole, pork roast a la dijonnaise, puszta stew, sausage and smoked meat platter, skewered pork with spicy cream sauce, black forest home fries, potato dumplings, potato leek soup, potato salad, smashed potatoes, spatzle and potato stew, ratatouille, rice pilaf, risotto with escargots, Riesling sauerkraut, roasted veal shank, beef salad, French lentil salad, green bean and mushroom salad, smoked trout and asparagus salad, spicy cabbage slaw, cherry cream, chocolate sauce, cognac cream sauce, demiglace, mayonnaise, provencal sauce, red wine sauce, saffron cream sauce, saffron herb sauce, sautéed fennel, sautéed trout meuniere, schwarzwalder stolen, braised red cabbage, twice cooked polenta, stuffed potatoes, stuffed veal breast grandmother style, toasted nuts, tripe soup, vacherin glace, veal liver with calvados, creamed spinach with anisette, wassail Events About the Authors Press / Reviews Contact Us