Austrian Cooking and Baking
by Gretel Beer
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Book Summary Information
Author: Gretel BeerEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1975-06-01
ISBN: 0486232204
Number of pages: 224
Publisher: Dover Publications
Book Reviews of Austrian Cooking and Baking
Book Review: You can gain weight just reading this book, but your mouth will be happy!
Summary: 5 Stars
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This particular book is on loan from an Austrian friend, whose two brothers are chefs in Austria. Given that a woman born and raised in Austria thinks the recipes in this book are authentic I have to assume that she knows more than the reviewer that disagrees.
The book is outlines as follows:
1. I'd like to explain
2. Soups and their Garnishes
3. Fish
4. Meat, Game and Poultry
5. Some Cold Dishes
6. Vegetables
7. Salads
8. Savoury Sauces
9. Dumplings and the Like
10. Desserts - Hot and Cold - including Sweet Sauces
11. Cakes, Pastries and Biscuits
12. Gateaux and Icings
Before I review the book, I must say that if you are on a diet, this is not the book for you. I think that you could gain weight just reading this book. However, if you are a fan of desserts, WOW what a book!
The first chapter the author explains the difference in some of the typical ingredients of Austria. She also provides a table that translates the European Gas Marks into degrees, which I do not see very often in foreign cookbooks.
The garnishes for the soup alone are worth the cost of the book. I have never seen such variation in noodles and dumplings. And then, there are the schnitzel recipes. Can you say yummy? Where do you even begin talking about how wonder a well-made schnitzel can be? Makes me long for Berghoff's Restaurant in Chicago, an institution that is now gone.
The Austrians apparently have their own version of Risi Bisi, which I was certain was Venetian. But maybe I am incorrect. The difference between the two versions seems to be that the Austrian's do not use Arborio rice.
The Dessert sections are absolutely amazing. The Austrians have taken dessert making to a new level. Each recipe is more mouthwatering than the next. There is a recipe for Strudel dough, and every Austrian dessert that I could think of. If you love desserts, these chapters make the book worth buying alone.
Overall, I would highly recommend this book to anyone that loves Austrian food, or just good food. I borrowed this copy from an Austrian friend, but I will be ordering my own copy.
Summary of Austrian Cooking and Baking
302 authentic recipes offer the best in Austrian home cooking: beef broth with dumplings, potato soup, kalbsgulash, four kinds of schnitzel, and more, including 171 dessert recipes ? apricot dumplings, Linzertorte, Sachertorte, apple strudel, and much more.
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