Invitation to Dine

Invitation to Dine
by Christiane Herzog

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Book Summary Information

Author: Christiane Herzog
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2000-09-19
ISBN: 0385498926
Number of pages: 160
Publisher: Broadway

Book Reviews of Invitation to Dine

Book Review: The German equivalent of midwest home cookin'
Summary: 4 Stars

Don't put much stock in the rating I gave this book, because its value depends primarily on the kind of cooking you like to do. If you like complex dishes with unusual pairings, you'll be greatly disappointed by Invitation to Dine, but if you're an American "home cook," this might be worth five stars.

Invitation to Dine is written by a former First Lady of Germany (as is Hannelore Kohl's Culinary Voyage Through Germany, a book that's in my well-thumbed pile).

The title implies that this is a "cooking to entertain" cookbook, but several of Herzog's recipes say that she learned them from her grandmother, and they sound a lot like "grandmother" recipes: very traditional, very stick-to-your-ribs, very comforting -- what Grandma might serve for Sunday dinner. Plenty of these will be familiar to American cooks (the highest percentage of immigrants in the U.S. came from Germany, particularly in the midwest, so that's no surprise), and in most cases you'll be able to find the ingredients at your local supermarket. Among these are leg of lamb in a mustard crust; stuffed roast chicken; potato pancakes; Bavarian mousse with pumpernickel (that's a dessert). The traditional recipes have some variations, though not shockingly so; her kasespatzle (Germany's answer to mac-and-cheese) uses rye flour along with white flour in the spatzle, and we liked the result so much that we'll probably adopt it as our standard.

The mix of recipes is different than a traditional American cookbook, even for one that's German-influenced. There are a few recipes for eel and venison, which are hard to come by here, but are common in Germany. (I can get good venison from my favorite butcher, but I'm not willing to pay $22/pound.) There's also a whole chapter dedicated to pickles and preserves, including elderberry liqueur, preserved walnuts, and tomato ketchup.

The author made several changes to recipes, apparently based on what she believed someone in the UK or America might be able to get. The subhead might still say "Apfel- und Quarkstrudel" but the English description is Apple and Cottage Cheese Strudel. I like cottage cheese just fine, but it's sure not the same as quark (which is a soft cross between cream cheese and a sharp yogurt). Personally, I'd prefer to make the dish with the "real" ingredients, and I don't mind seeking them out -- but it's also likely that if your grandma in Missouri made an apple and cheese strudel, it used cottage cheese because it was all that was available. Even more "eew, yuck!" is her use of Monterrey Jack in "Handkas mit Musik," a Frankfurt specialty that traditionally uses a very stinky cheese. (At least use a blue cheese instead!)

But the substitution (without even a note that, say, quark's the original, and use 2 cups if you're lucky enough to find it) is odd when compared to a recipe calling for 4 pounts of elderberries, which I've never seen for sale.

I have about a dozen German cookbooks, a few of which are in German. This one won't push them off the shelf, but I'm sure I'll consult it for comparative methods and techniques. And if I ever find a market with elderberries, I know which book I'll turn to first.

However, this book would be a great choice if your background is German and you wish you knew how to make cookies the way Grandma did. Or if you want simple, easy to put together meals when the kids come over on Sunday afternoon.

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Summary of Invitation to Dine

Although the recipes in INVITATION TO DINE come from the collection of the First Lady of the German Federal Republic, they are not the difficult and fancy dishes one might expect from such a source. Rather, these are recipes that have been handed down through Christiane Herzog's family--from one of her great-grandmothers, both her grandmothers, her mother-in-law, and other relatives. And they represent the traditional kinds of dishes eaten from day to day in what may now be seen as simpler times. As a result, readers will find in these pages many easy-to-prepare, inexpensive, and one-pot meals, which, when accompanied by a simple salad, comprised daily family fare--and that still make wonderful family dinners today.

Because she is herself an accomplished cook, Christiane Herzog has not only adapted these recipes to incorporate modern ingredients and methods, she has also transformed them with her own ideas and imagination to create a tasty and tempting selection of dishes to serve both family and guests. From an elegant Leg of Lamb in a Mustard Crust to a homey Stuffed Roast Chicken, from dumplings to mashed potatoes, and from yeast cake to apple strudel, there is something here to delight every palate and to suit every occasion.

The former First Lady of the German Federal Republic, Christiane Herzog was no stranger to entertaining. An enthusiastic and accomplished cook, she compiled over 175 recipes from her personal collection in Invitation to Dine. Many of the recipes were handed down from her grandmothers and Herzog adapted them for her own family and the changing culinary times. "No one will be surprised to learn that my cuisine is predominately southern German in style," she says. "It may remind you of your homeland, or of a holiday, but in any case the recipes are so tasty, it's worth trying them."

She begins with light dishes, sauces, and salads such as Chicken Liver Terrine and Coleslaw and Bacon Salad, which will whet the appetite. Soups and stews are a staple in her family--and are easy, one-pot meals when accompanied by a salad and hearty bread. Try smooth Pumpkin Soup or Chicken Stew with carrots, leeks, and a touch of cream. The meat and game dishes may seem exotic--to say the least--to the American palate, but Europeans have been enjoying such delicacies as Ox Tongue in White Wine and Sautéed Calf's Head for centuries. Less adventurous cooks should take a look at the Sauerbraten or Leg of Lamb in a Mustard Crust. Many of the poultry recipes are one-pot meals with roasted chicken or turkey with a variety of vegetables that can be prepared ahead of time. The chapter on potatoes, pasta, and vegetarian dishes includes Braised Red Cabbage, Potato Strudel, and Asparagus au Gratin. Herzog offers a wide range of desserts and pastries from simple Fresh Marinated Figs (bathed in cognac, cream, and Muscatel) to Almond Pudding with Rose Hips to Chocolate Cranberry Torte.

For anyone who has been to Germany or grew up with a German influence, Invitation to Dine is bound to bring back rich memories. Herzog well represents the cuisine and culture of the region. --Dana Van Nest

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Subjects > Cookbooks, Food & Wine > Regional & International > European > German

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