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How to Cook dishes from 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.
- 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.
- 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.
So why not discover Austria's food?
On this page, you will find a selection of Austrian cookbooks.
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Lesley Chamberlain
Anness
Paperback (96 pages)
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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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By Kurt Gutenbrunner
Rizzoli
Released: 2011-10-11
Hardcover (224 pages)
 | List Price: $45.00*
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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.
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By Christine Berl
Van Nostrand Reinhold
Hardcover (277 pages)
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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. |
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By Kay Shaw Nelson
Hippocrene Books
Hardcover (197 pages)
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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. |
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By The Austria Club of Washington
Spiral-bound
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