Top critical review
Neither Holy, Roman, nor An Empire
Reviewed in the United States on June 4, 2015
There IS a lot to like about "The German Cookbook," (hard-cover, 1965 edition). For example
--Sheraton has the eye of a travel writer as well as a cookbook writer/compiler, and she excels in describing the many regions of Germany, honoring the characteristic foods of each
--she presents 16 topics in separate chapters, such as appetizers, soups, soup garnishes and dumplings, egg dishes and cheese, fish, meat, game and game birds, sausages (perhaps the most informative, exciting chapter), potato, noodle, and rice dishes, and prosit!
--the recipes while assuming a medium level of skills are easy to follow
--and I liked, personally, that this was all text and no pictures, in the style of Irma Rombauer's glorious "The Joy of Cooking."
--this used, older edition was wonderfully inexpensive, less than $1
--in no way can this be called a "comprehensive guide to mastering authentic German cooking." For one horrifying example, there is NOTHING on bread. Sheraton broke my heart when she indicates that bread is so central to German food, it needs a book of its own and she isn't going to offer any recipes (p. 411)
--nor is it "comprehensive" even for 1965, barely touching, for instance, on the glorious varieties of red cabbage preparations and sauerkraut recipes and with only three recipes for noodles, one of which is for spaghetti
--how "authentic" is Sheraton? Laudably, she tells us for a year, she ate at many German restaurants in the U.S., and got their recipes. Then she visited Germany and ate at a lot of German restaurants and got their recipes. She states that she tried them in her kitchen which if done completely would have included some heroic efforts such as the calf head preparation.
--not for beginners but for cooks who know their way around the kitchen's variety of preparation methods, have a good hand for sauces, and can address foods in their natural states---or as Sheraton indicates, are near to good delicatessens, butchers, fish-mongers, confectioners & bakers
Overall, "The German Cookbook" may be primarily of historical interest although in chapters such as "Sausage" Sheraton's among the best of the wurste. . Perhaps more recent editions are better. In the meantime, readers seeking a more comprehensive and current German cookbook will find several available, all of which (so far as I know) include some breads.