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Learn to COOK - Austrian Cooking and Baking
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List Price: $8.95
Our Price: $8.95
Availability: Usually ships in 24 hours
Manufacturer: Dover Publications
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.59436
EAN: 9780486232201
ISBN: 0486232204
Label: Dover Publications
Manufacturer: Dover Publications
Number Of Items: 1
Number Of Pages: 224
Publication Date: 1975-06-01
Publisher: Dover Publications
Studio: Dover Publications
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Editorial Reviews:
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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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Spotlight customer reviews:
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Customer Rating:
Summary: Nice but....
Comment: Great recipes, but you need a scale to measure products. I also didn't like the fact that no oven temperatures were given unless you have an oven from England. If this book is to be sold in the US market, the editors could have at least adapted the information to our standards. I'm no amateur in the kitchen, but someone who is will have a tough time calculating oven temps. The layout of the recipes could've been better by listing the ingredients and then instructions. Instead it was done in a paragraph form which can make it confusing. All in all I'll keep the book, but am a bit disappointed with how it was put together.
Customer Rating:
Summary: Authentic Austrian Cooking
Comment: This small book is chock full of Austrian recipes. As I was told, my grandmother from Austria regularly cooked these meals from scratch. Unfortunately, the recipes were not put down on paper to pass on through the generations. If you think boiled meat sounds frightening, think again. Purchase this book and prepare Tafelspitz and your taste buds will never stop thanking you for it!
Customer Rating:
Summary: You can gain weight just reading this book, but your mouth will be happy!
Comment: 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.
Customer Rating:
Summary: Austrian chef tested this book and cooked 2/3 of recipes
Comment: I am an Austrian chef and very interested in cookbooks; especially books that are written in English, for they are read worldwide and so influence what people think of Austrian cuisine, and how they cook if they want to cook Austrian. (...)
All in all that book is worth the money, most recipes are quite original, and the instructions are good. Photos would be helpful. For this price I would buy it again.
Customer Rating:
Summary: Bland Offering of Exciting Cusine
Comment: Having some Austrian ancestry in me and having sampled some fine Austria fare, ventured to try and find a good source. This isn't completely what I am looking for.Recipes are too basic, not enough purchasing and prep hints. No photos whatsoever to entice. Did find some interesting stuff, though: Wuerstelbraten, Galantine of Chicken, Souffle Rothschild. For baking, see "Kaffehaus" by Rick Rodgers; for Austrian cooking, see W. Pauk.
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