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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.
Austria, located in Central Europe, is a landlocked country that shares its borders with Germany, Czech Republic, Slovakia, Hungary, Slovenia, Italy, and Switzerland. Its capital city, Vienna, is known for its rich culture, art, music, and architecture. The official language spoken in Austria is German, and the country has a total population of approximately 8.9 million people. Austria has a strong economy that is built upon a tradition of excellence in engineering and manufacturing. Industries such as electronics, machinery, and transportation are some of the key sectors that drive the Austrian economy. The country is also known for its tourism industry, attracting millions of visitors each year with its stunning Alpine mountains, scenic lakes, and historic cities. Austria has a rich cultural heritage, and its contributions to the world of music, art, and literature are noteworthy, with famous names such as Wolfgang Amadeus Mozart, Gustav Klimt, and Franz Kafka hailing from the country.
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.
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.
Venture across every inch of this prosperous and stable central European country, from the cosmopolitan capital of Vienna--packed with cultural offerings and late-night musikcafes--to the awesome Alpine backwaters of the Tyrol or winemaking villages. Learn how to stretch your budget in what can be an expensive country to visit. 40 maps. color photos.
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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.