Austrian Cuisine Book Reviews

Austrian Cooking and Baking
by Gretel Beer

This is an unabridged and unaltered republication of an old work originally published under the title "Austrian Cooking" in 1954 by Andre Deutsche; it has 302 recipes with Austrian and English names of specialties and no illustrations.

The Classic Art of Viennese Pastry : From Strudel to Sachertorte--
More Than 100 Traditional Recipes
by Christine Berl

The definitive guide on professional Viennese pastry production ever written in the English language. Many of the secrets and traditional recipes revealed in this book have never before been translated or published. Berl imparts an understanding of how each delectable Viennese pastry can be successfully executed--placing this hallowed old craft with the reach of every professional and avid home pastry chef today. 8-page color insert, 35 illus Pub: 9/97

Cooking the Austrian Way
by Helga Hughes

Children's cookbook published in a library-type binding; with color photographs.

Das Franz Ruhm Koch Buch
(The Franz Ruhm Cookbook)
by Franz Ruhm

A revised version of an old Viennese classic first published at the beginning of this century.

Die Gute Kueche:
Das Oesterreichische Jahrhundert Kochbuch
(The Good Cuisine: The Austrian Century Cookbook)
by Plachutta and Wagner

612 color photographs, and Austrian and Viennese food history (German; an updated modern version of classic Austrian recipes elaborated by two very experienced Austrian culinary experts).

Die K.U.K. Wiener Kueche
(The Royal and Imperial Viennese Cuisine)
by Wolf Neuber (in Austrian)

A collection of recipes on early 20th century Austrian monarchic cuisine.

The New German Cookbook : More Than 230 Contemporary and Traditional Recipes
by Jean Anderson, Hedy Wurz

"This long-awaited volume...is not only a veritable relevant cookbooks to be published in years. Those who still believe that genuine German food is little more than sauerbraten, potato pancakes, and heavy cakes will have their eyes opened to (and thier tastebuds piqued by) a delectable trout soup, an intriguing squab and green bean salad with warm gravy dressing, and quark pudding with cherries. Virtually every wonderful classic dish is included here, but equally exciting are the more updated, contemporary recipes that confirm the important role Germany now plays in the evolution of world gastronomy. No serious cook (or traveler) should be without this useful and fascinating new book." James Villas, Town & Country

To Set Before The King:
Katharina Schratt's Festive Recipes
Edited by Gertrud Graubart Champe Translated by Paula von Haimberger Arno, in collaboration with Chef Louis Szathmary Foreword by David E. Schoonover

This 1996 Iowa Szathmary Culinary Arts Series volume is a "must" recipe collection for anyone who is seriously interested in authentic early 1900's Austrian cuisine and for those who wish to know more about Austrian Hungarian cuisine as it was prepared for Austrian Hungarian Emperor Franz Joseph I. Adapted to American measurements, this collection of recipes also includes black and white illustrations and historic photographs.

Tyrolean Cook-Book
by Maria Drewes

With 16 color illustrations and Tyrolean food history.

Viennese Cooking
by Olga Hess and A. Hess; translated by Carla Schlesinger

A very classic cook book; adapted to American measurements, without illustrations.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.