English Is Served!

45 authentic recipes from World and Press
English Is Served!
Sprachzeitungen
t h e m e n h e f t

English Is Served! 45 authentic recipes from World and Press
Contents
Preface 2
Breakfast 5
■ Pancakes ......................................... 6
■ French toast ....................................... 7
■ Granola .......................................... 8
■ Full English breakfast ............................... 9
Bread 10
■ Banana bread ..................................... 11
■ Irish-American soda bread .......................... 12
■ Cornbread ....................................... 13
■ Biscuits .......................................... 14
Sandwiches and soups 15
■ BLT: Bacon, lettuce and tomato sandwich .............. 16
■ Reuben sandwich ................................. 17
■ Grandma’s potato soup ............................. 18
■ Butternut squash soup ............................. 19
■ Matzo ball soup ................................... 20
Salads and sides 21
■ Layered salad ..................................... 22
■ Caesar salad ...................................... 23
■ Spicy coleslaw .................................... 24
■ Kale and wild rice salad. ............................ 25
■ Beet salad with spiced pecans and blue cheese .......... 26
■ Hot artichoke dip .................................. 27
■ Baked beans ...................................... 28
Main dishes 29
■ Macaroni and cheese ............................... 30
■ Quesadillas with guacamole ......................... 31
■ Chili. ............................................ 32
■ Jambalaya. ....................................... 33
■ Chicken tikka masala ............................... 34
■ Cornish pasties .................................... 35
■ Irish stew ........................................ 36
■ Shepherd’s pie .................................... 37
■ Green chile pork stew. .............................. 38
■ Fried chicken ..................................... 39
■ Green bean casserole ............................... 40
■ Meatloaf ......................................... 41
■ Pumpkin gratin. ................................... 42
■ Spaghetti and meatballs ............................ 43
Desserts and drinks 44
■ Fruit pies ......................................... 45
■ Oatmeal cookies ................................... 46
■ Chocolate brownies ................................ 47
■ Gingerbread cookies ............................... 48
■ Angel food cake ................................... 49
■ Chocolate cake .................................... 50
■ Blueberry muffins with streusel topping ............... 51
■ Peach cobbler ..................................... 52
■ Fresh strawberry pie ............................... 53
■ Lemonade ........................................ 54
■ Smoothies ........................................ 55
Reference 56
■ Culinary horrors. .................................. 57
■ Recommended cookbooks, websites and blogs. ......... 58
■ Finding ingredients ................................ 59
■ Cooking terms and ingredients ....................... 60
■ Conversions ...................................... 62
■ Authors .......................................... 63
■ Crossword puzzle .................................. 64

2 English Is Served! 45 authentic recipes from World and Press Preface
It’s not just about the food:
Cooking with English-language recipes
A New York deli. Food can teach us a lot about culture and language. | Photo: picture alliance
1 CARL SCHÜNEMANN VERLAG
has published two cookbooks for foreign
language learners: À table for
French and La Cucina di Giulia for
Italian. Both cookbooks have been
very popular with our readers, many
of whom have requested a collection
of English recipes.
2 For this collection, we first
had to decide on a focus. As
our editorial staff includes
natives of the UK and the
United States, we decided
to give our cookbook a wide
range, with recipes from
both of these countries.
One of our authors contributed
recipes from Canada.
We also put in a few dishes
that reflect the influence
of countries such as Ireland,
India and Mexico
on American and British
cuisine.
3 The next issue that had to
be resolved was the selection of
specific recipes. We wanted to
offer both old favorites and modern,
trendy dishes. But what is a
classic American or British dish?
Hamburgers and fish and chips
are so well-known by now that
they seemed a little too obvious
to us. This collection should both
introduce you to some new dishes
– contemporary classics, you
might call them – as well as help
you cook up some familiar ones in
your own kitchen.
Cultural insight
4 Speaking of hamburgers and
fish and chips: not everyone has
positive associations with British
and American cooking! Both
countries have produced some
real horrors, like dishes dripping
with grease, dyed fluorescent
hues or featuring overcooked,
colorless vegetables. You can find
some pictures and descriptions of
these on page 57. We hope they
don’t spoil your appetite!
| Photo: New Mexico Tourism
Department
0 –2 PREFACE
“"prefIs‘ Vorwort — editorial staff
“ÆedI"tO…ri´l‘ Redaktion — native of the UK “"neItIv‘
gebürtiger Brite — to contribute “k´n"trIbju…t‘ beitragen;
s.w.u. contribution “ÆkÅntrI"bju…Sn‘ — influence
“"Influ´ns‘ Einfluss
3 to resolve an issue “rI"zÅlv; "ISu…‘ ein Problem
lösen — selection Auswahl — trendy; s.w.u. hip
Mode- — to introduce s.o. to s.th. “ÆIntr´"dju…s‘ jdm.
etw. vorstellen — contemporary “k´n"tempr´ri‘
modern
4 association “´Æs´USi"eISn‘ Assoziation — dripping
with grease “gri…s‘ fetttriefend — dyed fluorescent
hues “flO…"res´nt; hju…z‘ mit fluoreszierenden
Farben gefärbt — to feature aufweisen; s.w.u.
vorkommen — overcooked “Æ--"-‘ verkocht — to
spoil verderben
5 – 6 to supplement “"søplIment‘ ergänzen —
significance “sIg"nIfIk´ns‘ Bedeutung — miner
Bergarbeiter — insight “"--‘ Einblick — potluck
“"pÅtløk‘ Party, zu der jeder ein Gericht mitbringt —
layered salad “"leI´d‘ Schichtsalat — cross-coun-

Preface
English Is Served! 45 authentic recipes from World and Press
3
5 If they do, you’ll find plenty of
recipes and photos in this book
to help you get it back. We’ve included
something for every meal
and even for snacks in between.
The recipes are supplemented
with interesting and informative
stories by our authors about the
historical, cultural and sometimes
personal significance of
each dish.
6 Food is an important way of
getting to know another culture.
Through the recipes in this book,
you’ll learn something about British
miners (Cornish pasties, page
35), American Indians (Irish-
American soda bread, page 12 and
blueberry muffins, page 51) and
the contributions of immigrants
to their adopted countries (chicken
tikka masala, page 34 and
matzo ball soup, page 20). The
personal stories of our authors
also provide cultural insight, for
example through descriptions of
church potlucks (layered salad,
page 22) and cross-country skiing
in Canadian winters (Grandma’s
potato soup, page 18).
Language learning
7 The different native countries
of our authors are reflected
in the varieties of English used in
this book. Each recipe is labeled
as British, American or Canadian
English (which combines
elements of British and American
English). These differences are
seen in both the words used and
the spelling. This preface and the
reference section are written in
American English.
German brown sugar
(top), GEPA’s mascobado sugar
(middle) and Tate + Lyle’s dark
soft brown sugar (bottom).
American brown sugar is softer
and moister than that sold in
Germany. | Photos: Rebecca
Kaplan
8 This cookbook is structured
like Schünemann Verlag’s language
newspapers: difficult
vocabulary from each recipe is
translated below the text, eliminating
the need for a dictionary.
The German market is full of
cookbooks with American and
British recipes, but while they
may help you produce a mean
chili, they won’t increase your vocabulary.
English Is Served! will
let you add to your store of cooking
terms and names of ingredients
… which will help you to use
authentic English-language cookbooks
in the future.
English Is Served! author Laura Ohm in her kitchen in Oregon.
| Photo: Frederick Lifton
The search for the perfect
brown sugar
9 People like to observe that
globalization is shrinking and homogenizing
the world or to complain
about the Americanization
of Europe. But one of the biggest
challenges we faced while putting
together this cookbook was
sourcing ingredients commonly
found in American supermarkets,
many of which are not widely
available in Europe.
10 For example, one staple of
American recipes is brown sugar.
Yes, brown sugar is available in
every German supermarket. But
the brown sugar most commonly
sold in American grocery stores is
much different from that which is
available in German shops. Americans
consume pure cane brown
sugar, while German supermarkets
usually sell crystallized sugar
coated with molasses; this sugar
has a coarse, dry texture, while
American brown sugar is moist
and soft. We tried out many different
kinds of sugar before settling
on a good substitute. But
finding the right sugar to use was
a worthwhile investment: it’s featured
in five different recipes in
this book! See more information
about this and other hard-to-find
ingredients on page 59.
try skiing Skilanglauf
7 – 8 to reflect widerspiegeln — variety “v´"raI´ti‘
Variante — to label kennzeichnen — to eliminate
“I"lImIneIt‘ — mean (coll.) h.: super — store Bestand;
h.: Wortschatz — term Ausdruck — authentic
“O…"TentIk‘
9 to observe “´b"z‰…v‘ feststellen — to shrink
“SrINk‘ schrumpfen (lassen) — to homogenize
“h´"mÅdZ´naIz‘ gleichmachen — challenge
“"tSœlIndZ‘ Herausforderung — to source “sO…s‘ beschaffen
— commonly üblicherweise — available
“´"veIl´bl‘ erhältlich
10 staple Grundzutat — to consume “k´n"sju…m‘
konsumieren — cane brown sugar brauner Rohrzucker
— crystallized sugar “"krIst´laIzd‘ Kristallzucker
— to coat beschichten — molasses
“m´"lœsIz‘ Melasse — coarse “kO…s‘ grob — texture
“"tekstS´‘ Beschaffenheit — moist “mOIst‘ feucht —
to settle on s.th. s. für etw. entscheiden — substitute
“"søbstItju…t‘ Ersatz; s.w.u. to substitute — to
be worthwhile “Æw‰…T"waIl‘ s. lohnen

4 English Is Served! 45 authentic recipes from World and Press Preface
11 Some ingredients which are
available in the United States
proved impossible for us to find
in Germany. Pre-made flaky pie
crusts, seasoned rice vinegar and
mushroom soup stock all needed
to be substituted in our recipes
– but I’m confident that we managed
to come up with delicious
alternatives for each.
Something for everyone
12 Alternatives were also important
to us for appealing to
vegetarians: many of the recipes
in this book include meat substitutes,
so that non-carnivores can
also enjoy dishes such as chili
(page 32), Cornish pasties (page
35) and shepherd’s pie (page 37).
We’re sure that the vegetarian
versions are every bit as tasty as
the meaty originals.
13 Our authors include both
hobby and professional cooks,
vegetarians and meat-eaters, living
in Germany and the United
States. Each brought different
strengths to this project: While
our expat writers have gotten
to know German tastes, kitchen
conventions and the ingredients
available here, our U.S. author
contributed invaluable knowledge
of the current American
food scene and supplied recipes
with hip ingredients like red beets
and kale.
The fun part of the job: tasting apple pie (page 45). | Photos: John Miller
taster Verkoster
tasty schmackhaft
shot Foto
to appeal to s.o. bei jdm. Anklang finden
11 to prove “pru…v‘ s. erweisen — pre-made vorgefertigt — flaky pie
crust “"fleIki‘ Kuchenboden aus Blätterteig — seasoned rice vinegar
“"si…z´nd; "vInIg´‘ gewürzter Reisessig — soup stock Suppenbrühe — confident
“"kÅnfId´nt‘ zuversichtlich — delicious “dI"lIS´s‘ köstlich
12 – 13 to appeal to s.o. “´"pi…l‘ bei jdm. Anklang finden — non-carnivore
“-"kA…nIvO…‘ Nicht-Fleischesser — tasty schmackhaft — meaty fleischhaltig —
strength “streNkT‘ Stärke — expat “Æek"spœt‘ im Ausland lebend — invaluable
“In"vœlju´bl‘ von unschätzbarem Wert — current gegenwärtig — red beets
Rote Bete — kale Grünkohl
14 – 15 to underestimate “Æ--"estImeIt‘ unterschätzen — complexity “k´m
"pleks´ti‘ — a matter of eine Frage von — submission “s´b"mISn‘ Einreichung;
h.: Beitrag — painstaking “"peInzÆ--‘ mühevoll — shot Foto — tremendous
“trI"mend´s‘ enorm — coworker “"k´UÆ--‘ Kollege — taster Verkoster
A look back …
and a look ahead
14 I must confess that I underestimated
the complexity of this
project. I thought that putting
this book together would be a
matter of collecting submissions
from authors, translating the difficult
words, and giving the finished
recipes and photos to our
production department for layout.
Instead, it was a painstaking
process of searching for the correct
ingredients, getting attractive
shots of the food, and testing
and retesting each recipe until
it came out perfectly. But it was
a tremendous amount of fun as
well – and my family, friends and
coworkers were happy to profit
from my recipe tests by serving as
tasters!
15 We hope that you enjoy reading
and cooking the recipes in this
book. We’d be happy to hear from
you: let us know how you like the
recipes and what dishes you’d like
to see in future English-language
cookbooks from Carl Schünemann
Verlag!
Rebecca Kaplan

English Is Served! 45 authentic recipes from World and Press
5
| Photo: © Visit Britain
Breakfast
■ Pancakes
■ French toast
■ Granola
■ Full English breakfast

6 English Is Served! 45 authentic recipes from World and Press Breakfast
Enjoy pancakes with a
pat of butter and maple syrup.
| Photo: picture alliance
Pancakes
By Rebecca Kaplan
American English
1 AMERICANS love
their pancakes! As opposed
to German Pfannkuchen,
they are usually a breakfast food
… although many Americans enjoy
eating “breakfast” all day (and
night!) long at diners and chains
such as International House of
Pancakes (commonly called
IHOP). Students and partygoers
often head out for pancakes in the
middle of the night or when the
sun is coming up.
2 German and British pancakes
are larger and thinner than American
pancakes, which are usually
eaten in a stack of three or four.
American pancakes are made
with baking powder, making
them rise slightly when cooked.
3 Many people eat pancakes
with a pat of butter and maple
syrup on top. You can also buy
“pancake syrup”, whose main
ingredient is usually corn syrup.
My advice is to splurge on the real
deal, which is now available in almost
all German supermarkets.
4 Instructions: Whisk together
flour, sugar, baking powder and
salt in a large bowl. In another
bowl, whisk together the milk,
butter and eggs. Add the wet ingredients
to the dry ingredients
and whisk them together just
enough to combine them. If you
overmix, your pancakes will be
tough! It’s OK if there are still a
couple of small lumps in the batter:
you won’t notice them when
you eat the pancakes.
5 Lightly butter a skillet and
heat over medium heat. Test the
heat by flicking a few drops of
water on to it: if the drops sizzle
briefly and then evaporate, the
skillet has the right temperature.
6 Pour about 75ml of the batter
onto the skillet. Use a spatula
to prod the batter into a round
shape. It is ready to flip when you
see small bubbles forming and
bursting on the surface; you can
use your spatula to peek underneath
to make sure. The underside
should be lightly browned.
Flip and cook the other side: it
won’t take as long as the first side.
7 Serve with pure maple syrup,
applesauce or honey.
Adapted from The Joy of Cooking
by Irma Rombauer, Marion Rombauer
Becker and Ethan Becker
Ingredients
For
10–12 pancakes
• 245g flour
• 3 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 350ml milk
• 40g melted butter
• 2 large eggs
tablespoon Esslöffel — teaspoon
Teelöffel — baking powder Backpulver
— melted butter zerlassene
Butter
1 – 2 AS OPPOSED to “´"p´Uzd‘ im Gegensatz zu — IHOP
“"aIhÅp‘ — to head out for losziehen — stack Stapel —
baking powder Backpulver — to rise aufgehen
3 pat Klecks — maple syrup “ÆmeIp´l"sIr´p‘ Ahornsirup
— corn Mais — to splurge on s.th. “spl‰…dZ‘ viel
Geld für etw. ausgeben — the real deal h.: das Richtige
4 to whisk “wIsk‘ verquirlen — to combine vermengen
— to overmix zu stark rühren — tough zäh — lump
Klümpchen — batter Teig
5 to butter mit Butter einfetten — skillet “"skIlIt‘ Bratpfanne
— over medium heat bei mittlerer Hitze — to
flick schnipsen; h.: spritzen — to sizzle “"sIz´l‘ zischen —
to evaporate “I"vœp´reIt‘ verdampfen
6 – 7 spatula “"spœtjUl´‘ Pfannenheber — to prod into
shape “prÅd‘ in Form bringen (to p. stupsen) — to flip
wenden — to burst “b‰…st‘ platzen — surface “"s‰…fIs‘
Oberfläche — to peek underneath “Æ--"ni…T‘ daruntergucken
— applesauce “Æ--"sO…s‘ Apfelmus