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    RecipesManiac.com   >   National + Regional Cookbooks   >   Austrian

       
     

    How to Cook dishes from Austria


    Austria Austria was, for many centuries, the heart of Habsburg Empire. This was a large multi-ethnic empire covered that include not only Austria itself, but also stretched across many other neighboring countries, including Hungary, parts of Germany, parts of Italy, what is today the Czech Republic. and stretched into the Balkans. The empire endured for hundreds of years, and only finally collapsed in 1918, at the end of World War I. As a result of this history, many German (especially Bavarian), Hungarian, Italian, eastern European and Jewish influences can all be still seen in modern Austrian cuisine.

    As far as people from overseas are concerned, the most famous aspect of Austrian cuisine is probably the country's desserts, cakes and pastries. Austria's capital, Vienna, in particular is extremely famous in this regard. However, although there are indeed many excellent Austrian desserts, you should not neglect the fact that Austrian cuisine has much else to offer as well.

    Some popular Austrian recipes and dishes include:
    • Goulash - Goulash is a type of beef stew (actually prepared as a soup but its very thick) that has its origins in Hungarian cuisine. Austria has of course adopted the dish too, and Austrian have adapted it to local tastes. Goulash is made from beef, onions and red peppers, and flavored with paprika.

    • Knödel - Knödel are traditional Austrian dumplings which may be eaten as a side dish or used in soups. There are quite a few different varieties, including ones made from potato (kartoffelknödel), from dry bread (semmelknödel), or made with the addition of bacon (speckknödel).

    • Tafelspitz - Beef and root vegetables boiled together.

    • Wiener schnitzel - Translated literally from the German, "Wiener schnitzel" means "Viennese cutlet". This dish is made by dipping thin slices of meat in a wheat flour, eggs and bread crumbs, and then deep-frying. Veal is traditionally used, but other meats may be substituted, and the use of pork or even turkey is quite common nowadays. Wiener schnitzel is traditionally served with potato salad and a slice of lemon.
    Additionally, as already mentioned, Austria is quite famous for its desserts. Some Austrian desserts include:
    • Apfel strudel - In English "Apple studel" - a pastry filled with apples, sugar and raisins. Rum or cinnamon are sometimes added to the filling to add to the flavor.

    • Kaiserschmarrn - Pancakes, topped with raisins and powdered sugar, and served with fruit compotes.

      Kaiserschmarrn

    • Linzertorte - This is a distinctive tart made out of crumbly pastry that contains butter and ground nuts (usually almonds). The tart is filled plum butter or with jam, and is highly recognizable because of its distinctive design. Linzertorte is topped with lattice design made strips of pastry, and is usually also decorated with almonds. The dish is named for the city of Linz in Austria, where the recipe is believed originated during the 17th century.

    • Palatschinken - Thin pancakes, traditionally filled with apricot jam and sprinked with sugar, although sometimes other fillings may be used.

      Palatschinken

    • Sachertorte - Chocolate cake with dark chocolate icing with a layer of apricot jam in the middle.

    • Vanillekipferl - A traditional biscuit from Vienna. The biscuit is made using ground almonds or hazelnuts and flavored with vanilla. The biscuits are crescent-shaped, the origin of this, according to legend, being to celebrate one of the Habsburg's military victories against the Turks.


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    All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)

    By Marina Polvay

    Brand: Hippocrene Books
    Paperback (380 pages)

    All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)
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    For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky" (Bread Dumplings), "Hungarian Goulash," "Shrimp Sophya," and "Mititei" (Romanian Sausage). Complete with b/w photos.

    Austrian Desserts and Pastries: Over 100 Classic Recipes

    By Dietmar Fercher

    Skyhorse Publishing
    Paperback (272 pages)

    Austrian Desserts and Pastries: Over 100 Classic Recipes
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    Recreate the romantic Viennese café-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more.

    Whether it’s delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results.

    Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia (Hippocrene Cookbook Library)

    By Kay Shaw Nelson

    Brand: Hippocrene Books
    Hardcover (197 pages)

    Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia (Hippocrene Cookbook Library)
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    A majestic mountain system in south-central Europe, the Alps form an arc spanning almost 750 miles from the Mediterranean Sea through northern Italy and southeast France, Switzerland, southern Germany, and Austria and into the northwest part of the Balkan Peninsula. Cuisines of the Alps takes a culinary tour through the region, with stops in Northern Italy for risotto a la Milanese and osso buco; in Austrian for goulash and linzer torte; for dumplings in Bavaria; raclette in Switzerland; French trout au bleu, and in Slovenia for eggplant stew and walnut cake, among many other delights. Cuisines of the Alps will enhance your knowledge of the region's cookery, bringing the snow-capped peaks, with their robust, homey dishes into your kitchen.

    'Round the World Cooking Library - Central European Cooking (Orignial recipes from Switzerland, Austria, Czechoslovakia, Hungary and Rumania)

    By Eva Bakos

    Galahad Books, 'Round the World Books
    Hardcover (100 pages)

    Round the World Cooking Library - Central European Cooking  (Orignial recipes from Switzerland, Austria, Czechoslovakia, Hungary and Rumania)
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    Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans

    By Kurt Gutenbrunner

    Brand: Rizzoli
    Released: 2011-10-11
    Hardcover (224 pages)

    Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans
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    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.       

    Classic German Cookbook: 70 traditional recipes from Germany, Austria, Hungary and Czechoslovakia, shown step-by-step in 300 photographs (Classic (Southwater))

    By Lesley Chamberlain

    Brand: Southwater
    Paperback (96 pages)

    Classic German Cookbook: 70 traditional recipes from Germany, Austria, Hungary and Czechoslovakia, shown step-by-step in 300 photographs (Classic (Southwater))
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    Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.

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