This is the German-Cookbook I have been looking for - for Years. I was raised close to the Black forest and it has all the recipes my mother and grandmother used to cook. The only (great) difference: It is more "modern", with all the spices you can buy today. In the Fifties and Sixties my mother had only pepper, salt, bayleaves and maggi in her kitchen. Never heard of garlic, basil, rosmaryn etc. . Believe me, you will cook ALL the recipes in this book. The desserts and cakes are wonderful, too. The recipes are easy to follow and the photos are gorgeous. Because I lived only 50 miles away from the Black Forest, the book is double special. I only wished THIS book came out earlier!

We eat spaetzle all the time--it's a local specialty where I grew up and my family still lives. Traditionally, the noodles are served with a garnish of browned bread crumbs. They are great with stew, pot roast and venison. Another favorite of mine is to make them into Kaesepatzle, which is the German version of macaroni and cheese. Toss the spaetzle in a bechamel (white) sauce made with gruyere or cheddar cheese. Top with sauted browned onions.

To make them, you have to get just the right touch with the very soft dough. Then, there are really two ways to make them, and if you're a swabian housewive, you'll pick a fight arguing your way is better than the other. My family goes for the spaetzle press: Just put in the dough, press into boiling water and done.