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By Barbara Sheen

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Extra resources for Foods of Germany (A Taste of Culture)

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All Rights Reserved. = 100º C (boiling point of water) = 110º C = 120º C = 135º C = 150º C = 160º C = 180º C = 190º C = 200º C Notes Chapter 1: Three Important Ingredients 1. Maria Swaringen, German Home Cooking. Bloomington, IN: 1st Books, 2003, p. 106. 2. Marianna Olszewska Heberle, German Cooking. New York: HP Books, 1996, p. 120. 3. Katy Shaw Nelson, The Eastern European Cookbook. New York: Dover, 1973, p. 79. 4. Swaringen, German Home Cooking, p. 140. 5. com/RECIPES/RECIPES/fruits_and_veggies.

Decorate the top with the cherries. Makes 8 to 12 servings. calls for a lot of sugar, which was very expensive at that time, only German royalty ate it. When the price of sugar decreased in the 1700s, it became popular with everyone. Black Forest cake is a chocolate lover’s dream. It consists of several layers of moist chocolate cake, fresh 40 Foods of Germany (c) 2011 Kidhaven Press. All Rights Reserved. whipped cream, and juicy cherries. The whole thing is covered with whipped cream frosting and decorated with long-stemmed cherries.

Bread-Breaking Time Germans work hard. But every morning around ten o’clock, they like to stop what they are doing for a bread break. This often consists of a roll or thick slab of bread slathered with sweet butter. Or it might be an openfaced sandwich made with a slice of rye bread topped 29 (c) 2011 Kidhaven Press. All Rights Reserved. Germans take a break from their busy day to enjoy coffee. with ham and cheese. The more than 200 varieties of German breads give snackers many, many choices. German breads can be long or short, round or square, white, tan, brown, or almost black.

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