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Chef Woah's alwaysCOOKED; from Goulash to Dumplings: The German Feast Table for Dum Dum's

by Chef Woah
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Current price ₹2,468.00
Original price ₹2,811.00
Original price ₹2,811.00
Original price ₹2,811.00
(-12%)
₹2,468.00
Current price ₹2,468.00

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Book cover type: Paperback
  • ISBN13: 9798250415439
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Publication Date:
  • Pages: 388
  • Original Price: GBP 21.62
  • Language: English
  • Edition: N/A
  • Item Weight: 518 grams
  • BISAC Subject(s): Methods / Quantity

This book is a practical Central European "household cuisine" manual-German, Hungarian, and Austrian food as it was actually cooked to feed families through winters, work weeks, and holidays. It's built around the idea that technique and process-not luxury ingredients-create richness, comfort, and consistency.

The recipes depict the backbone dishes of the table: Sunday mains (roasts, braises, fish, cutlets), the starch-and-dumpling "infrastructure" that makes sauces into full meals (sp�tzle/nokedli, bread dumplings, potato dumplings, foldovers like Maultaschen), the pot-culture of soups and stews (broths, beans, sour/fermented soups, goulash frameworks), the "mother sauces" that unify everything (paprika cream, dark roast gravy, caper-lemon whites, hunter mushroom browns, vanilla sauce), and the cold-table system (Abendbrot) that keeps a household fed without always cooking.

What they encompass is a complete cooking system: how to extract flavor from onions, drippings, bones, smoke, and fermentation; how to control heat so meat stays succulent and dairy doesn't split; how to build meals that scale up ("feed an army") and hold for late dinners; how to turn leftovers into planned second meals; how to cook with pantry stability (bread, potatoes, preserved foods) while still eating well.

The tradition-based moral is simple: you can make an amazing, deeply satisfying meal with almost anything you have lying around if you respect the old logic-waste nothing, use time as an ingredient, balance fat with acid, build structure with dumplings/bread/potatoes, and treat cooking as stewardship. It's food that feeds the body and protects the household rhythm, while preserving methods that are being lost as people stop learning the processes.

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