By Jenn Garbee, Hans Rockenwagner, Wolfgang Gussmack
This contemporary German-Californian cookbook from longtime la chef and restaurateur Hans Röckenwagner beneficial properties sections on bread-making (yes, pretzel bread!), vacation treats, and bar snacks, in addition to the most well-liked recipes from his a number of l. a. eating places, together with three sq. Cafe on famed Abbot Kinney side road and Cafe Röckenwagner in Brentwood.
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Extra resources for Das Cookbook: German Cooking . . . California Style
Google “Austria’s national dish” and Krapfen don’t even register. The papers don’t bother with seasonal donut shop reviews, and Carnival season passes without a single fried-pastry shooting contest. Nowadays, most Austrians will undoubtedly point to the Sacher torte as the national dessert. The cake may be delicious and sophisticated, but how much fun is it? And what challenge would there be in shooting down a flying Sacher torte? Just about every café in Vienna has airy jelly donuts—no longer a seasonal treat—on the menu year round.
As the mud-caked farmhands and salt-crusted fishermen trickled in, they were handed brand-new uniforms, overcoats, even pajama bottoms! They spent four weeks drilling, learning to use their bayonet-tipped muskets, and marching around as if it were the Fourth of July. It all promised to be a grand adventure, and the boys in blue were the toast of the town. In the last full week of training, the ladies of Augusta decided to throw the recruits a party, and since this was New England, the occasion would naturally be celebrated with donuts.
Some settled in Maine, others in northwestern Massachusetts, and others stayed on in the Boston area. Each group must have had some influence on their English-speaking neighbors, eventually transforming the British fritter into that expansive list of varieties found at Augusta’s Civil War donut feast. DONUT MELTING POT Certainly every dough-frying immigrant group that settled in the New World brought its own version of the donut. Some even believe that Native Americans’ fry bread can be seen as a sort of proto donut, A TASTE OF FREEDOM W hen I visited Ellis Island some years back, I was struck by a quote on one of the panels in the former receiving station where so many future Americans arrived.