Viennese Cuisine: The New Approach - Softcover
The popular conception of dining in Vienna is a selection of rich and heavy meat dishes followed by sweet cakes with whipped cream. However in this book two restaurateurs who have pioneered a new approach explain how it is possible to eat well and healthily in the Viennese way without sacrificing variety and flavour. The recipes emphasize light meals and provide a variety of new ways to prepare game, fish and meat as well as a range of soups and starters. In keeping with modern tastes, there is particular emphasis on salads and vegetable dishes, both as courses on their own and to accompany other dishes. No book on the food of Vienna can ignore the puddings and pastries for which Austria is famous and included are recipes for pancakes and "torten", fruit dumplings and chocolate puddings.
"synopsis" may belong to another edition of this title.
From Publishers Weekly:
In the spirit of Nouvelle Cuisine, this beautifully illustrated volume introduces a light but faithful rendition of the traditionally heavy Viennese cookery. New York-based chefs Grunauer and Kisler perform some 160 recipes adroitly, with each dish thoughtfully prepared and skillfully presented. Especially creative are the seafood selections: salmon steak in puff pastry with a sorrel sauce; striped bass studded with fennel with a littleneck clam sauce; Coho baby salmon with glazed grapes. Elegant veal preparations feature sliced veal steaks in morel sauce with potato dumplings; medallions of veal with asparagus sabayon in Riesling sauce; and the traditional paprikaschnitzel. Sweetbreads receive special attention in cream soup with herbs and sweetbread cubes, and in sauteed sweetbread and chicken mousse dumplings in vermouth sauce. Glorious Austrian desserts are concisely described: fruit dumplings, apple strudel, farmer cheese crepes with warm vanilla sauce. Professional chefs will find this book particularly attractive since a majority of the dishes are quick sautes. Friedman translated material from the German.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherJohn Murray Publishers Ltd
- Publication date1990
- ISBN 10 0719546087
- ISBN 13 9780719546082
- BindingPaperback
- Number of pages176
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Viennese Cuisine: The New Approach
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(1990)
ISBN 10: 0719546087
ISBN 13: 9780719546082
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Viennese Cuisine: The New Approach
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Viennese Cuisine: The New Approach
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Viennese Cuisine: The New Approach
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Book Description Paperback. Condition: EXCELLENT. No Jacket. First Paperback Edition 1984. A excellent book which highlights the different approach to food preparation that is typical of Austrian Cuisine. Many recipes use varying types of alcohol and cream, typical of Austrian Food. In very good near mint condition 174pps Size: 4to - over 9¾" - 12" tall. Book. Seller Inventory # 000252
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Viennese Cuisine: The New Approach
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Book Description Paperback. Condition: Very Good. Viennese Cuisine: The New Approach This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Seller Inventory # 7719-9780719546082
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Viennese Cuisine: The New Approach
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Book Description Paperback. Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 6545-9780719546082
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Viennese Cuisine: The New Approach
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(1990)
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ISBN 13: 9780719546082
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