guide to German food books

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German food

German cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria.

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount. The average person in Germany will consume up to 33 kg. (72 lbs.) of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but are not very popular.

Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in Germany.[1]

Breakfast (Frühstück) commonly consists of bread, toast, and/or bread rolls (the term for which varies a lot by region, Brötchen, Semmeln, Schrippen, Wecken or Rundstücke being among the most common) with jam ("Konfitüre"), marmalade or honey, eggs, and strong coffee or tea (milk, cocoa or juice for children). Deli meats, such as ham, salted meats and salami, are also commonly eaten on bread in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can be found during breakfast as well.

The article above is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Cuisine of Germany".