Food of the Fifties with Ruth Chier Rosen

Wurst You Were HereWurst You Were Here: The Choice Cuisines of Germany
140 pages, Copyright 1958
"The culinary tradition of our country is greatly in debt to the great numbers of Americans of German descent. We have come to regard many German dishes from sauerkraut to strudel as American as the frankfurter, also a German cousin.
The recipes included in this volume are intended to give a varied picture of the classic, current, and numerous regional favorites. They are all adapted for the American kitchen and ingredients. If they vary a bit from your grandmother's recipe, forgive us but these are our version. If some of your favorites have been omitted, it was with regret we could not include all those we wanted to, for limitations of space.
I would like to thank two peerless cooks whose knowledge of German cookery is unexcelled. Their very kind and patient efforts on behalf of this volume are greatly appreciated and will reflect in your enjoyment of this book. I raise my spatula in salute to them: Mrs. Vera Beckhard, Mrs. Paula Moss."

Written by fiftiesfood88 — January 25, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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