Getting Things Done: The Art of Stress-Free Productivity

Getting Things Done: The Art of Stress-Free Productivity
Average customer rating:

Incredible Book

get SAVED now with simple, direct organizing techniques

Some Good Advice!

If you are not already naturally organized, then his process would be excruciating torture to you.

It's That Next Step that Matters...

Getting Things Done: The Art of Stress-Free Productivity
David Allen
Manufacturer: Penguin (Non-Classics)
ProductGroup: Book
Binding: Paperback

Health & Stress | Business Life | Business & Investing | Subjects | Books
Time Management | Skills | Business & Investing | Subjects | Books
General | Self-Help | Health, Mind & Body | Subjects | Books
Self-Esteem | Self-Help | Health, Mind & Body | Subjects | Books
General | Mental Health | Health, Mind & Body | Subjects | Books
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ASIN: 0142000280

Amazon.com

With first-chapter allusions to martial arts, "flow," "mind like water," and other concepts borrowed from the East (and usually mangled), you'd almost think this self-helper from David Allen should have been called Zen and the Art of Schedule Maintenance.

Not quite. Yes, Getting Things Done offers a complete system for downloading all those free-floating gotta-do's clogging your brain into a sophisticated framework of files and action lists--all purportedly to free your mind to focus on whatever you're working on. However, it still operates from the decidedly Western notion that if we could just get really, really organized, we could turn ourselves into 24/7 productivity machines. (To wit, Allen, whom the New Economy bible Fast Company has dubbed "the personal productivity guru," suggests that instead of meditating on crouching tigers and hidden dragons while you wait for a plane, you should unsheathe that high-tech saber known as the cell phone and attack that list of calls you need to return.)

As whole-life-organizing systems go, Allen's is pretty good, even fun and therapeutic. It starts with the exhortation to take every unaccounted-for scrap of paper in your workstation that you can't junk, The next step is to write down every unaccounted-for gotta-do cramming your head onto its own scrap of paper. Finally, throw the whole stew into a giant "in-basket"

That's where the processing and prioritizing begin; in Allen's system, it get a little convoluted at times, rife as it is with fancy terms, subterms, and sub-subterms for even the simplest concepts. Thank goodness the spine of his system is captured on a straightforward, one-page flowchart that you can pin over your desk and repeatedly consult without having to refer back to the book. That alone is worth the purchase price. Also of value is Allen's ingenious Two-Minute Rule: if there's anything you absolutely must do that you can do right now in two minutes or less, then do it now, thus freeing up your time and mind tenfold over the long term. It's commonsense advice so obvious that most of us completely overlook it, much to our detriment; Allen excels at dispensing such wisdom in this useful, if somewhat belabored, self-improver aimed at everyone from CEOs to soccer moms (who we all know are more organized than most CEOs to start with). --Timothy Murphy

Book Description

In today's world, yesterday's methods just don't work. In Getting Things Done, veteran coach and management consultant David Allen shares the breakthrough methods for stress-free performance that he has introduced to tens of thousands of people across the country. Allen's premise is simple: our productivity is directly proportional to our ability to relax. Only when our minds are clear and our thoughts are organized can we achieve effective productivity and unleash our creative potential. In Getting Things Done Allen shows how to:

€ Apply the "do it, delegate it, defer it, drop it" rule to get your in-box to empty
€ Reassess goals and stay focused in changing situations
€ Plan projects as well as get them unstuck
€ Overcome feelings of confusion, anxiety, and being overwhelmed
€ Feel fine about what you're not doing

From core principles to proven tricks, Getting Things Done can transform the way you work, showing you how to pick up the pace without wearing yourself down.

Download Description

"""The personal productivity guru"" (Fast Company) delivers powerful methods that vastly increase your efficiency and creative results-at work and in life In today's world, yesterday's methods just don't work. In Getting Things Done, veteran coach and management consultant David Allen shares the breakthrough methods for stress-free performance that he has introduced to tens of thousands of people across the country. Allen's premise is simple: our productivity is directly proportional to our ability to relax. Only when our minds are clear and our thoughts are organized can we achieve effective productivity and unleash our creative potential. In Getting Things Done Allen shows how to: Apply the ""do it, delegate it, defer it, drop it"" rule to get your in-box to empty Reassess goals and stay focused in changing situations Plan projects as well as get them unstuck Overcome feelings of confusion, anxiety, and being overwhelmed Feel fine about what you're not doing From core principles to proven tricks, Getting Things Done can transform the way you work, showing you how to pick up the pace without wearing yourself down."

Customer Reviews:

Incredible Book.......2007-10-22

David Allen's methods (in conjunction with Merlin Mann's Inbox Zero series) have changed how I handle my work, for both my personal and professional life.

I am getting more done, and my stress level is drastically diminished. An empty inbox makes me happy. : - )

get SAVED now with simple, direct organizing techniques.......2007-10-15

Read GTD one time through. Hard to put down. Read it again to outline and make the knowledge my own. I'm like a born-again GTD evangelist. Like a true holy-roller I started doing as much as I could, as fast as I could because I have seen the light!

Projects that have been languishing on the back burner are now active and moving forward. Multiple stacks of piled paper are now neatly organized in a new lateral file cabinet. I didn't really have an inbox. Now I not only have an inbox, I'm spouting profound truths like, "there is no vision without an inbox."

Using my pda is no longer painful. I know right where my planning notes are. I can make notes that transform into clear thinking, then projects, then actions by context.

Save yourself, brother. GTD. This is the way.

Some Good Advice!.......2007-10-12

Allen's approach to managing yourself and your world is very good advice on how to be more productive and satisfied. This book is filled with practical, hands-on ideas, tips, tools, and techniques for more effective self-management. Many of us feel overwhelmed and out of control in today's fast-paced world. This book and the book Understanding: Train of Thought are great ways to get a handle on all that "stuff" in our lives and figure out how to better manage the flow of information that never seems to stop. Five stars all the way!

If you are not already naturally organized, then his process would be excruciating torture to you........2007-10-10

#1 if you are not already naturally organized, then I can only expect you will toss this book in the rubbish bin because his process would be excruciating torture to you. It is an in-depth, deep clean.

If you are already naturally organized and yet feel you are not truly maximizing the effort you are putting into it, then this is well worth the time to read.

I easily related to this book and took away a few productive processes. It is over all a helpful book on organizing beyond the ubiquitous to do list. He has clear steps to get stalled projects moving forward. Hammering the point that the frustrations you face in getting things done are in actuality your lack of dealing with the hard question of what is the next physical action I need to take with this to deal with it. That may very well be toss it in the rubbish or Make a phone call...

Unfortunately, more often than not his example of the next action step is make a call... I started to cringe half way through the book whenever he wrote "Finally, when it's time to actually do an action, LIKE MAKING A CALL..." Towards the end of the book I was saying out loud and laughing "What is our next action step... Oh, of course make a call!"

That one criticism aside, I am trying his tickler file concept and do find it useful. I have implemented his mind sweep to organizing myself before the week so as to be prepared to face all of the inevitable interruptions and schedule changes with ease while accomplishing my weekly objectives. Although, in my case frequently the next action step is "turn off the phone, IM and email" so that I can work.

It's That Next Step that Matters..........2007-10-09

David Allen's concise and useful guide is built largely on the idea that, while people "think" in terms of entire projects, human action can only be practically applied to one aspect of a project at any one time.

In order to be effective, and work intelligently,we must first diligently construct our catalog of things that "need" doing and then proceed to priortize them in terms of their relative importance. This is only list making, however the act of breaking each project down, in order of importance, into discrete action steps is a more complex intellectual process, and is where we often fail. It is not a complex concept, but even the very intelligent lose sight of it under the pressures of life and work.

I found it interesting that many of the key points emphasized by Allen were articulated by Earl Nightingale, a famous radio commentator, decades ago. They are no less true today. The difficulty is forming and maintaining the habit structure that enables us to be masters of work, rather than slaves to unfinished business.

Bob Moffit
Retired Executive & Industry Consultant

Organizate Con Eficacia / Getting Things Done: The Art of Stress-free Productivity

Average customer rating:

Organizate Con Eficacia / Getting Things Done: The Art of Stress-free Productivity
David Allen
Manufacturer: Ediciones Urano
ProductGroup: Book
Binding: Hardcover

General | Business Life | Business & Investing | Subjects | Books

Motivational | Management & Leadership | Business & Investing | Subjects | Books

Personal Transformation | Self-Help | Health, Mind & Body | Subjects | Books

Spanish | Foreign Language Nonfiction | Nonfiction | Subjects | Books

Dirección Comercial | Profesional y Técnico | Libros en español | Formats | Books

Getting Things Done: The Art of Stress-Free Productivity

ASIN: 8495787164

Book Description

Este libro tiene un objetivo claro: demostrar que existe un sistema de organización del trabajo que nos permite liberar la mente de las tensiones que inhiben nuestra creatividad, y que nos hace más eficaces en todos los aspectos de la vida.

David Allen sostiene que nuestra mente tiene una capacidad limitada para almacenar información y propone una serie de fórmulas prácticas para eliminar las tensiones e incrementar nuestra capacidad de trabajo y nuestro rendimiento.

Organízate con eficacia se fundamenta en unas sencillas normas básicas de organización del tiempo, como por ejemplo la necesidad de determinar cuál es el siguiente paso a dar en cada uno de nuestros proyectos, o la regla de los dos minutos (si surge una tarea pendiente y se puede hacer en menos de dos minutos, debe hacerse inmediatamente). El sistema propuesto por Allen soluciona ansiedades y desconciertos, y nos permite transformar nuestro modo de trabajar y la manera de percibir nuestros retos cotidianos.

GETTING THINGS DONE - The Art of Stress-free Productivity
Average customer rating:
GETTING THINGS DONE - The Art of Stress-free Productivity
David Allen
Manufacturer: Penguin Books
ProductGroup: Book
Binding: Paperback
ASIN: B000JVEHKE

Getting Things Done: The Art of Stress-Free Productivity
Average customer rating:
Getting Things Done: The Art of Stress-Free Productivity
David Allen
Manufacturer: Penguin (Non-Classics)
ProductGroup: Book
Binding: Paperback
ASIN: B000OJIUK4

Average customer rating:
Getting Things Done: The Art of Stress-Free Productivity

Manufacturer: Tandem Library
ProductGroup: Book
Binding: Unknown Binding
ASIN: 1417665815

Average customer rating:
Getting Things Done: The Art of Stress-free Productivity Unabridged
David Allen
Manufacturer: Nightengale
ProductGroup: Book
Binding: Audio Cassette

Sales | Business | Books on Cassette | Audiobooks | Formats | Books
General | Business & Investing | Subjects | Books
General | Sales & Selling | Marketing & Sales | Business & Investing | Subjects | Books
ASIN: B000LUVQAC

Product Description

Complete unabridged cassette course in clamshell case with book. 8 Cassettes

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
Average customer rating:

German cookbook

Good, basic, authentic recipes.

Showcases the breadth and diversity of German cooking

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
Nadia Hassani
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
European | European | Regional & International | Cooking, Food & Wine | Subjects | Books
German | European | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 0781810574

Book Description

Spoonfuls of Germany goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.

Customer Reviews:

German cookbook.......2007-06-08

The cookbook has most of the favorite German recipes, but misses many of the best. It is a good start.

Good, basic, authentic recipes........2005-12-02

I own just about every German cookbook I can get my hands on, including a couple of them written in German. Spoonfuls of Germany has become among my favorites.

First of all, the 170 recipes really do reflect the cuisine from all over the country. (In the U.S., most of our knowledge of German food is Bavarian; my theory is that it's because most American servicemen were stationed in the southeast.) The author breaks down her regions into northern lights; eastern roots; western crossroads; and southern peaks. This sometimes is a little confusing (where would you look for recipes from the Rhine?), and it means you have to look in four places if you're in search of, say, salads, but it works out okay.

What makes it all worthwhile is that these recipes are _good_. They're simple enough for you to make for a weeknight dinner, too. Plus, they're decidedly German: her recipe for Rote Grütze (red berry pudding) tasted exactly the way I remembered from my travels. These are all very comfortable on an American table, however; her beet salad with horseradish vinaigrette got rave reviews on my Thanksgiving table. No leftovers whatsoever.

While you'll find recipes for all the traditional heavy German dishes, such as saurbraten or stuffed potato dumplings, you'll also learn that a lot of German food is delicate -- you won't always need a nap after lunch. From shrimp soup with white asparagus to sauteed sole with remoulade, you'll find something delicious to try for dinner.

Great book. Recommended.

Showcases the breadth and diversity of German cooking .......2005-02-12

There is more to authentic German cuisine than sauerkraut and knackwust! Spoonfuls Of Germany: Culinary Delights Of The German Regions In 170 Recipes, showcases the breadth and diversity of German cooking from the shores of the North and Baltic Seas to the Alps. There are regional recipes for appetizers, main course, side dishes, desserts, sweets, and drinks. Encompassing a wide variety of vegetables, as well as showcasing savory dishes of meat, poultry, seafood, diary products, and more, the regional specialities combine under one cover to present the full spectrum of fine German dining. Of special note is the "Sources for German Mail-Order Food" and a bibliography for further study of authentic German cuisine. From Blueberry Soup with Caramelized Croutons; Bratwurst with Curry Ketchup; Pickled Pumpkin; and Potato Pancakes with Applesauce; to Chicken in Riesling with White Grapes; Pork Roast with Beer Glaze; German Ravioli with Meat or Spinach Filling; and Bavarian Cream with Raspberry Coulis, Spoonfuls Of Germany would make an impressive and welcome addition to any kitchen cookbook collection.

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

Average customer rating:

German Food
I am a fan of this cookbook.
Two German Cookbooks Compared. This one is weaker.
I cook from this book all the time
Different from most German Cookbooks

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Jean Anderson
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
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Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
Great German Recipes
German Cooking

ASIN: 0060162023

Book Description

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÜbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs.

With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience.

Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÜrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

Customer Reviews:

German Food.......2007-09-14

This is the best German cookbook ever! Easy to read, recipes are very easy to follow - if only the chef came with it, it would be perfect!

I am a fan of this cookbook........2005-10-01

I have borrowed this cookbook from my local library several times and finally decided to break down and buy it. I have traveled to Germany on a couple of different occasions and truly enjoy their culture and cuisine. A couple of favorite recipes in this book are the pancake soup and a recipe for marzipan ice cream that doesn't require an ice cream maker. Fantastic!

Two German Cookbooks Compared. This one is weaker........2005-02-11

`The New German Cookbook' by Jean Anderson and Hedy Wurz and `The German Cookbook' by Mimi Sheraton are both written by leading American culinary writers. Although their publication dates are separated by thirty years, Ms. Sheraton's earlier book has been brought up to date at almost exactly the same time the newer book was published by Ms. Anderson and her co-author.

The raw numbers put Ms. Anderson at about 390 pages of recipes for a list price of $30 and Ms. Sheraton at about 500 pages of recipes for a list price of $35. Ms. Anderson includes an excellent bibliography of both English and German sources, including a reference to Ms. Sheraton's book. Ms. Sheraton has no bibliography, but includes the excellent feature of an English and a German index. Ms. Anderson includes a very nice glossary of German culinary terms. Ms. Sheraton's list of terms is much shorter, at the end of a short chapter on cooking utensils, which looks almost identical to such a section you would find in a good book on French recipes. In fact, it has a lot of similarities to a much more complete section in Julia Child's landmark `Mastering the Art of French Cooking' which appeared just a few years before Ms. Sheraton's book. While my primary objective is to compare the two German books, I will say at this point that neither comes close to matching the quality of Ms. Child's classic.

Ms. Sheraton, with the longer book, is claiming to be a complete guide to mastering authentic German cooking while Ms. Anderson specifically aims her book at `new' German cooking and avoids any claim to being a survey of all German cuisine (Ms. Sheraton does say, here and there, that there are some typical recipes which are simply so starchy and plain that she thinks they will be of no interest to American cooks, so she leaves them out). A quick look at the first few chapters confirms this assessment. In appetizers, Ms. Sheraton has 18 recipes while Ms. Anderson has but 10. In the next chapter on soups, Ms. Sheraton has 38 recipes while Ms. Anderson has but 25. And, Ms. Sheraton follows her soup chapter with a chapter on soup garnishes.

Which of these two books one may wish to buy has a lot to do with what you want from a `German cookbook'. I happen to be from a German and Pennsylvania German background, so I am looking for a wide variety of recipes for classic German and Austrian dishes. For this, I certainly prefer Ms. Sheraton's more complete coverage. I think the most typical buyer may be interested in a few famous German / Austrian recipes such as Sauerbraten, Sauerkraut, Spatzle, Wiener Schnitzel, Sausage dishes, and Strudel (It is entirely coincidental that all of these dishes start with an `S'). A comparison of all these dishes in both books shows that in every case, not only does Ms. Sheraton have more recipes, her recipes are also more complete.

One place where this is most dramatic is in the recipes for strudel. Ms. Anderson gives but one recipe for strudel, calling it a `Bavarian Strudel', and accurately stating that it is less like the classic Austro-Hungarian dish than like a cobbler. And, rather than giving a homemade recipe for the dough, Ms. Anderson's recipe uses frozen filo dough. There is absolutely nothing wrong with this, as long as you are not buying her book to get a good classic strudel dough recipe. Ms. Sheraton does give us a full recipe for the classic Austrian strudel dough plus recipes for apple, cheese, cherry, plum, poppy seed, rhubarb, and Tyrolean strudel. Everything but cabbage strudel (however, there is a sauerkraut strudel recipe under sauerkraut recipes)! With sausage dishes, the picture is similar. Ms. Anderson has but three sausage dishes while Ms. Sheraton gives us ten.

Ms. Sheraton's recipes do tend to be just a bit more concise than those in Ms. Anderson's book. This is understandable since Ms. Sheraton says at the outset that her book assumes you know your way around the kitchen and know in practical terms, the difference between blanch and poach, for example. And yet, with very important recipes such as with sauerbraten and spatzle, two dishes which require considerably more than the average amount of technique, Ms. Sheraton's recipes are more descriptive than those from Ms. Anderson.

It is entirely appropriate that Ms. Anderson's co-author is a German travel writer, as one of the things in `The New German Cookbook' which is missing from `The German Cookbook' are sidebar stories describing the origins of most recipes.

The bottom line for all of this for Ms. Anderson's book is that it is very similar to a cookbook of recipes from a popular modern German restaurant. And, restaurant cookbooks are bought primarily to supply the reader with new ways of doing classic dishes and cute stories of how the executive chef came by the recipes. The main difference is that unlike recipes from great French and Italian restaurants, the recipes in Anderson's book are primarily simplified versions of the classics rather than fancy new twists.

Really want good recipes from the authentic, traditional German cuisine, get Ms. Sheraton's book. If you are so devoted to German recipes that Sheraton's book simply does not supply enough variety, get both books. Both books give good sketches of wine and beer production in Germany and there is little redundancy. Ms. Sheraton adds the extra touches of recipes for wine and beer based drinks and punches.

Ms. Sheraton's book is a reasonable addition for German cuisine to the great one volume treatments of ethnic cuisines done by Diane Kochilas on Greece, Diana Kennedy or Rick Bayless on Mexico, Penelope Casas on Spain, Barbara Tropp or Virginia Lee on China, Shizuo Tsuji on Japan, and Jean Anderson on Portugal!

This book is a decent supplement to information on its subject.

I cook from this book all the time.......2003-01-16

I live in Germany and experience true "German" cooking. In comparing this book to several other German cookbooks I own, this one is by far the best (and easiest). I am truly impressed.

Different from most German Cookbooks.......2002-01-11

Light, contemporary revisions of many (almost 230 recipes included) German traditional recipes are here.

My favorites include an unbelievably great "BlackForest Trout Soup"; "Rhineland-Style Sauerbraten with Raisin Gravy" "Schnitzel Pot" and the humorous "Rat Tails" or "Green Beans, Pears and Bacon."

For dessert, try the german "quark" which is like ricotta cheese, and can be substituted for easily with products available in most locals.

This is welldone work, but lacks any photos, which would add greatly to the motivation to try more recipes, and also provide serving suggestions.

All in all, though a great one to try, given it modifys the traditional heavy rather bland style that permeates so much of what most know as German cooking. This is light, contemporary and easy to secure ingredients and techniques cookbook.

All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)
Average customer rating:

Not very useful

COMFORT FOODS

All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)
Marina Polvay
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
European | European | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

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Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

The Czechoslovak Cookbook: Czechoslovakia's best-selling cookbook adapted for American kitchens. Includes recipes for authentic dishes like Goulash, Apple ... Torte. (Crown Classic Cookbook Series)

The Hungarian Cookbook

June Meyer's Authentic Hungarian Heirloom Recipes

ASIN: 0781808065

Customer Reviews:

Not very useful.......2007-02-23

This book fell apart as soon as I opened it. The glue wasn't strong enough to keep the pages together, and they fell right out of the book. And that was just a foretaste of the fact that the recipes were not going to be very useful at all. The problem is that it is very poorly organized...there is a heavy concentration on the countries involved instead of the dishes I was interested in trying. The author couldn't decide whether it was a cookbook or a historic and geographic tour guide. She needed to make up her mind, but didn't.

COMFORT FOODS.......2006-08-28

An excellent book that takes you along the Danube, stopping to
eat at every country and sample a little of their cuisine. The recipes are a great collection of comfort food that all are
sure to enjoy.

Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Average customer rating:

Cooking the German Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Helga Parnell
Manufacturer: Lerner Publishing Group
ProductGroup: Book
Binding: Hardcover

Cooking | Sports & Activities | Children's Books | Subjects | Books

General | Ages 9-12 | Children's Books | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

ASIN: 0822541076

Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia (Hippocrene Cookbook Library)

Average customer rating:

First Rate

Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia (Hippocrene Cookbook Library)
Kay Shaw Nelson
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

International | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

Swiss Cookbook (Hippocrene International Cookbooks)
Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
Germany's Regional Recipes
Austrian Cooking and Baking
All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)

ASIN: 0781810582

Book Description

A majestic mountain system in south-central Europe, the Alps form an arc spanning almost 750 miles from the Mediterranean Sea through northern Italy and southeast France, Switzerland, southern Germany, and Austria and into the northwest part of the Balkan Peninsula. Cuisines of the Alps takes a culinary tour through this region with stops in Northern Italy for risotto a la Milanese and osso buco; in Austrian for goulash and linzer torte; for dumplings in Bavaria; raclette in Switzerland; French trout au bleu, and in Slovenia for eggplant stew and walnut cake. Cuisines of the Alps will enhance your knowledge of the region's cookery, bringing the snow-capped peaks, with their robust, homey dishes into your kitchen.

Customer Reviews:

First Rate.......2006-04-28

"Cuisines of the Alps" is a culinary journey filled with recipes and lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria and Slovenia.

Kay Shaw Nelson shares her passion for food from the Alps in this book. She is a food writer and author of eighteen cookbooks.

Hippocrene Books is known for their cookbooks from exotic countries, such as, "Argentina Cooks!", "Icelandic Food and Cookery" and "Tastes of the Pyrenees". Here is yet another addition!

Nelson's introduction takes us on a mini-tour of the beautiful Alps! Her description of the region helps the reader envision such a lovely area with snow-capped mountain peaks, trees, people and homes. Her recipes are easy-to-follow and extremely tasty!

The chapters included in this book are: Appetizers; Soups; Eggs and Cheese Dishes; Fish; Meat, Poultry and Game; Vegetables and Salads; Pasta, Rice and Other Grains; Desserts; and Drinks and Wine. Some of the more delectable recipes are: goulash, linzer torte, Liechtenstein Corn-Bean Salad, walnut cake, Wine Cream, dumplings, Bavarian Beer Soup, and Fondue!

For people interested in a comprehensive cookbook on cookery in the Alps, Nelson really brings home the passion!

All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland

Average customer rating:

Okay for beginners, but experts should look elsewhere
Okay for beginners, but experts should look elsewhere
Recipes, wines and lore

All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland
Kay Shaw Nelson
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Austrian Cooking and Baking
The Classic Art of Viennese Pastry: From Strudel to Sachertorte--More Than 100
Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
The Arab Table: Recipes and Culinary Traditions

ASIN: 0781808308

Customer Reviews:

Okay for beginners, but experts should look elsewhere.......2002-08-28

I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.

The recipes are simple... a little *too* simple. When I was in the mood to make, say, a German saurbraten, I compared Nelson's recipe to several others. Her recipe wasn't bad, but it was wholly unremarkable. Every time I started to cook from this book, I ended up choosing a recipe from another cookbook.

Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life.

On the other hand, this book is suitable for people who are curious about European cooking but somewhat intimidated by "authentic" recipes. I ended up giving away the book to friends who are interested in German cooking, but not very adventurous.

Okay for beginners, but experts should look elsewhere.......2002-08-28

I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.

Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life.

Recipes, wines and lore.......2001-04-25

All Along the Rhine presents recipes, wines and lore from Germany, France, Switzerland, Liechtenstein and Holland, blending authentic Rhine recipes with cultural and political history and insights. No color photos, but the easy dishes don't need them and All Along the Rhine is as strong in its cultural information as in its culinary history of the entire region.

Average customer rating:

Mildly entertaining
Foods, Festivals and Folklore

Germany's Regional Recipes
Helga Hughes
Manufacturer: Penfield Books
ProductGroup: Book
Binding: Spiral-bound

General | Cooking, Food & Wine | Subjects | Books

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library)
Great German Recipes
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Authentic German Home Style Recipes
The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

ASIN: 1932043020
Release Date: 2002-08-01

Product Description

There is Black Forest Cherry Cake from Baden-Wurttenberg in the upper Rhine Valley; cooking with beer in Bavaria; Berlin Frikadellen, an early version of the American hamburger; the spicy tastes of Brandenburg; seafood of Bremen and Hamburg; and a continuing list of flavors and tastes of the other regions. A special section includes traditions and foods associated with holidays and national celebrations. Karin Gottier, German folklorist, details a traditional Christmas in Germany, and the origin of many customs now celebrated wordside.

Customer Reviews:

Mildly entertaining.......2006-04-30

History and folklore make this book mildly entertaining.

There is no dish named "Pickelsteiner" (p.31), the correct name is "Pichelsteiner". There is no Red Wine Cake "Duerkenheimer" Style (p.171), it is "Duerkheimer" style.

The above are two examples of sloppy editing, and some of the recipes do contain serious errors; here is one example:

The Recipe for Green Sauce on page 61 lists Oregano as one of the ingredients. Although there are almost as many authentic recipes for "Frankfurter gruene Sosse" as there are citizens of Frankfurt, this local specialty never ever contains Oregano.

While no recipe ist carved in stone, an ethnic cookbook does, in my opinion, require a greater degree of accuracy.

Foods, Festivals and Folklore.......2000-11-02

Distinctly German, but Germany's Regional Recipes: Foods, Festivals, Folklore by Helga Hughes characterizes the unique aspects of each state and its contribution to the national culture and food traditions of Germany.

Coming to the United States from Germany in 1961, Helga Hughes is a successful physical educator, pilot, chef, and author of numerous cookbooks. This book evolved from a desire to share, as well as to learn more about the customs and foods of her native country. To that end, Helga and her late husband Ken traveled and explored the cities and countryside of Germany. She lives in Virginia Beach, Virginia.

The result is this collection of authentic recipes cultivated by geographical and historical influences. Some legendary reference is noted also with foods associated with special events and festivities.

There is Black Forest Cherry Cake from Baden-Württemberg in the upper Rhine Valley; cooking with beer in Bavaria; Berlin Frikadellen, an early version of the American hamburger; the spicy tastes of Brandenburg; seafood of Bremen and Hamburg, and a continuing list of flavors and tastes of the other regions. A special section includes traditions and foods associated with holidays and national celebrations. Karin Gottier, German folklorist, details a traditional Christmas in Germany, and the origin of many customs now celebrated worldwide.

Lovingly compiled by Helga and Ken Hughes, this volume was historically referenced further by Dr. Eberhard Reichmann, former director of the University of Indiana Institute for Germanic Studies. Dr. Ruth Reichmann assisted also in additional editorial material.

Wursts, pretzels, marvelous breads, desserts, and many more popular tastes that have extended beyond the borders of Germany are included.

Line-drawings illustrate unique designs for special events and occasions.

Colorful front and back cover photographs by Joan Liffring-Zug Bourret are of nutcrackers from the collection of Karin Gottier.

Recipes and Reminiscence: Culinary Memories of a German Heritage
Average customer rating:
Recipes and Reminiscence: Culinary Memories of a German Heritage
John T. Dickman
Manufacturer: 1st Books Library
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
German | European | Regional & International | Cooking, Food & Wine | Subjects | Books
ASIN: 0759632480

All Along the Rhine: Recipes, Wines and Lore from Germany, France, Switzerland, Austria, Liechtenstein, and Holland
Average customer rating:
All Along the Rhine: Recipes, Wines and Lore from Germany, France, Switzerland, Austria, Liechtenstein, and Holland
Kay Shaw Nelson
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
European | European | Regional & International | Cooking, Food & Wine | Subjects | Books
General | Regional & International | Cooking, Food & Wine | Subjects | Books
International | Regional & International | Cooking, Food & Wine | Subjects | Books
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Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia (Hippocrene Cookbook Library)

ASIN: 0781810000

Classic German Cookbook: 70 traditional recipes from Germany, Austria, Hungary and Czechoslovakia, shown step-by-step in 300 photographs
Average customer rating:
Classic German Cookbook: 70 traditional recipes from Germany, Austria, Hungary and Czechoslovakia, shown step-by-step in 300 photographs
Lesley Chamberlain
Manufacturer: Southwater
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
German | European | Regional & International | Cooking, Food & Wine | Subjects | Books
ASIN: 1844764540

Book Description

Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.

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