It was my weekend tweeting about C’s experimental tofu making that did it. Clearly concerned that my diet was about to deliver me out of our shared comfort zone of dedicated carnivorousness, my dear friend G greeted me at De Clieu with a kiss and this:
Naturally, I couldn’t wait to page through it and I’m afraid I made a rather distracted breakfast companion for my generous friend, and our visiting Taswegian, Mr Gucci. Even the immediate porcine delight of the spring onion roti with pork neck, fried egg and HP sauce was no match for the joy of flicking through “over 100 authentic recipes with vivid color illustrations” (sic).
Lest you think the (sic) refers to the American spelling of colour, I submit the following as an example of Round the World Cooking Library‘s version of authenticity:
The introduction to the meat section was enough to overcome my disappointment that the magic word “schweinshaxe” was nowhere to be found in the index.
There is a droll German proverb that “the most delicious vegetable in the world is meat” … and another that “in times of disaster sausages are eaten even without bread”.
This section (no, no tofu) contains such delights as:
- schmorbraten mit saurer sahnensauce
- schwäbischer schlachtbraten
- königsberger klopse
- geschmorte schweinerippen
- Bayerische haxen, and (my personal favourite)
- falscher wildschweinbraten, or fake wild boar. The key ingredient? Pork.
In keeping with that droll proverb, meat is not confined to the chapter “meat”. This dish is in the Appetizers and Salads section:
And this is from Casseroles:
Vegetarians might find something to make in this book; vegans would be stumped even in the “desserts” and “pastry” sections, although the “beverages” on offer have something for everyone (as long as everyone loves Rhine wine).
I’m not sure that I’ll make anything from this book, but I’ll keep it handy on Mondays for a vicarious meat experience. Oh, and the home-made tofu was fabulous in this Eggplant and Tofu recipe from Gill Stannard. Can’t wait to make that tomato sauce again – I think it might even go mit schwein!