Austrian cuisine consists of rich, satisfying dishes: roasted meats in cream sauces, hearty soups and stews, tasty dumplings, warm and cold salads, and of course, the pastries and cakes that remain Vienna's trademark. This cookbook provides a comprehensive guide to Austrian desserts, including six recipes for strudel, twenty recipes for gateaux, and many other sweet-tooth favourites. Elisabeth Mayer-Browne takes an engaging, conversational approach to her art, with common sense advice about preparing, serving, and even improvising. The Best of Austrian Cuisine, a classic title originally published in Austria, includes nearly 200 recipes for traditional family favorites and interesting variations, as well as menus for everyday meals and holidays. Now expanded to include a chapter on Austrian wines.
Known for his modern take on classic Austrian cuisine, Chef Kurt Gutenbrunner shares his favorite contemporary and traditional recipes, and the cultural heritage that has inspired him. Internationally acclaimed Austrian chef Kurt Gutenbrunner, whose New York City restaurants include Cafe Sabarsky, Wallse, and Blaue Gans, brings to the home kitchen the fascinating Viennese cafe and restaurant traditions from the fin de siecle to today. Neue Cuisine is one of the first publications to feature not only Austrian cooking but also art and design. More than 100 recipes cover Viennese specialties, such as apple strudel and Wiener Schnitzel, as well as modern dishes using fresh-from-the-market ingredients, such as pea soup with pineapple mint; spatzle with white corn, Brussels sprouts, mushrooms, and tarragon; and lobster with cherries, fava beans, and Bearnaise sauce. Photographed with period tabletop accessories and art from the Neue Galerie to capture the elegance of Vienna in 1900, these easy-to-prepare dishes are perfect for a variety of occasions.
Recreate the romantic Viennese café-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more. Whether it's delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results. Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Austrian Cuisine - The Best Recipes A collection of the best recipes from Austria. Bring the mouthwatering flavors of Austria home with this Cookbook by doing it yourself! Recipes include Blattsalat mit Zirbenessig-Kürbiskernölmarinade,Wiener Tafelspitz (Boiled beef), Linzer torte, Faschierter Rahmbraten, Stewed lamb or mutton, Gedünstetes Schöps (Stewed mutton), Lebzelteromelette (Ginger omelette), Pollo diablo, Potato dumplings, Schlick Krapfen, Schwammerlstrudel, Schweinekotelett auf Sauerkraut, Tiroler Eierspeise, Katzeng'schroa (Veal stew) and Wiener schnitzel. Planet Cuisine cookbooks provide a selection of the best recipes by country or region, illustrated with pictures.
Austria's cuisine is characterized by its historic influences. A true melting pot of flavors. Just a little of Czech, German, Italic and Turkish culture builds up this magnificent cuisine. Here are recipes of dishes that will help you prepare genuine Austrian meals.
David Bouley, universally praised as one of the best chefs cooking today, has written his first cookbook, a cause for celebration. Along with Chef Mario Lohninger and Melissa Clark, he shares his recipes from Austria and other regions of the Danube in a stunning, beautifully illustrated, one–of–a–kind cookbook. East of Paris is a cookbook that embraces Austrian culture, lifestyle and cuisine as interpreted by Chef David Bouley. Universally praised as one of the best chefs cooking today, Bouley, in collaboration with Executive Chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine, along with some traditional recipes and those by some of Austria's most celebrated chefs, is the basis for the book. It also explores the cultural significance of Austrian cuisine, both currently and historically, and how it plays a part in the rich recreational and sports tradition that Austria enjoys.
An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 46. Chapters: Schnitzel, Goulash, Mozartkugel, Vienna bread, Meatloaf, Sachertorte, Cabbage roll, Apple strudel, Spatzle, Open sandwich, Swiss roll, Heuriger, Speck, Porkolt, Knodel, Palatschinke, Liptauer, Floating island, Rouladen, Kaiserschmarrn, Egg drop soup, Viennese cuisine, Gugelhupf, Codex Alimentarius Austriacus, Weisswurstaquator, Linzer torte, Roast goose, Rum ball, Kaiser roll, Tafelspitz, Salzburger Nockerl, Germknodel, Eierpunsch, Sour cherry soup, Spanische Windtorte, Powidl, Schupfnudel, Buchteln, Vanillekipferl, Mohnnudel, Punschkrapfen, Wiener Melange, Bosna, Vanillerostbraten, Hendl, Neapolitan wafer, Prato, Muskatzimerle. Excerpt: Schnitzel (German pronunciation: ) is a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. It is a popular part of Viennese and Austrian cuisine. In Austria, the dish called Wiener Schnitzel (Viennese schnitzel), is traditionally garnished with a lemon slice and either potato salad or potatoes with parsley and butter. Although the traditional Wiener schnitzel is made of veal, it is now often made of pork. When made of pork, it is often called Schnitzel Wiener Art in Germany. In Austria, by law it has to be called Wiener Schnitzel vom Schwein to differentiate it from the original. In Austria and Germany, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. There are also regional versions of schnitzel, such as Salzburger schnitzel, which is stuffed with mushrooms, bacon, onions, and other various herbs. There is a debate as to where schnitzel originated. Some claim Milan, northern Italy, as cotoletta alla milanese, though others say it appeared in Vienna during the 15th or 16th century. One hypothesis is that it could have been brought..
