The Cooking of Vienna's Empire PDF Download

Author: Joseph Wechsberg
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Kurt Gutenbrunner
Publisher: Rizzoli Publications
ISBN: 0847835626
Category : Cooking
Languages : en
Pages : 226

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Book Description
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.

Author: Joseph Wechsberg
Publisher:
ISBN: 9780809400324
Category : Cooking
Languages : en
Pages : 210

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Full of the food history of this region filled with basic and classic recipes. The recipes are easy to follow and easy to buy ingredients for.

Author: Rick Rodgers
Publisher: Echo Point+ORM
ISBN: 1635619688
Category : Cooking
Languages : en
Pages : 599

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“Celebrates the sweet excesses of the Austro-Hungarian Empire . . . Sachertorte, Apfelstrudel and Croissants are among the creations Rodgers demystifies.” —Publishers Weekly Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu. In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts. This revised second edition features new charts for ingredient weights and measures in addition to updated content and resource lists. One of the few books on authentic Austro-Hungarian baking written in English with recipes for American kitchens and their ingredients. Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts. “Because the featured desserts (e.g., Apfelstrudel and Sachertorte) are steeped in tradition, this is as much a fascinating culinary history as it is a recipe collection.” —Library Journal

Author: Joseph Wechsberg
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author:
Publisher:
ISBN: 9780781808842
Category : Cooking, Austrian
Languages : en
Pages : 0

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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.

Author: Eva Ibbotson
Publisher: Pan Macmillan
ISBN: 0330477404
Category : Juvenile Fiction
Languages : en
Pages : 400

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Eva Ibbotson's hugely entertaining The Star of Kazan is a timeless classic for readers young and old. In 1896, in a pilgrim church in the Alps, an abandoned baby girl is found by a cook and a housemaid. They take her home, and Annika grows up in the servants' quarters of a house belonging to three eccentric Viennese professors. She is happy there, but dreams of the day when her real mother will come to find her. And sure enough, one day a glamorous stranger arrives at the door. After years of guilt and searching, Annika's mother has come to claim her daughter, who is in fact a Prussian aristocrat whose true home is a great castle. But at crumbling, spooky Spittal, Annika discovers that all is not as it seems in the lives of her new-found family . . .

Author: Lukas Prochazka
Publisher: Createspace Independent Publishing Platform
ISBN: 9781548536268
Category :
Languages : en
Pages : 56

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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.

Author: Joseph Wechsberg
Publisher: Chicago Review Press
ISBN: 0897331346
Category : Cooking
Languages : en
Pages : 300

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Book Description
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime.

Author: Andrew Wheatcroft
Publisher: Random House
ISBN: 1409086828
Category : History
Languages : en
Pages : 386

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In 1683, two empires - the Ottoman, based in Constantinople, and the Habsburg dynasty in Vienna - came face to face in the culmination of a 250-year power struggle: the Great Siege of Vienna. Within the city walls the choice of resistance over surrender to the largest army ever assembled by the Turks created an all-or-nothing scenario: every last survivor would be enslaved or ruthlessly slaughtered. The Turks had set their sights on taking Vienna, the city they had long called 'The Golden Apple' since their first siege of the city in 1529. Both sides remained resolute, sustained by hatred of their age-old enemy, certain that their victory would be won by the grace of God. Eastern invaders had always threatened the West: Huns, Mongols, Goths, Visigoths, Vandals and many others. The Western fears of the East were vivid and powerful and, in their new eyes, the Turks always appeared the sole aggressors. Andrew Wheatcroft's extraordinary book shows that this belief is a grievous oversimplification: during the 400 year struggle for domination, the West took the offensive just as often as the East. As modern Turkey seeks to re-orient its relationship with Europe, a new generation of politicians is exploiting the residual fears and tensions between East and West to hamper this change. The Enemy at the Gate provides a timely and masterful account of this most complex and epic of conflicts.