The culinary bouquet of Austria is made up of many fragrances. Of sugar and butter and rum. Of toasted almonds and chestnuts roasting at street corners. Of new wine and old love for recipes passed from mother to daughter. Of fresh coffee and comfortable gossip. Of sweet whipped cream and a leisurely contemplation of life. Of freshly scrubbed wooden tables and mounds of yeast dough rising in deep bowls. Of strong beer and Gulasch spiced with caraway seeds. But above all, of love for good food and the spirit of adventure that goes into its making.
The culinary flavour of Austria is a gentle flavour. It knows of the fiery spices of Hungary and the elegance of French cuisine. It derives much of its strength from Moravia and much of its daring from Poland. It is a broad-minded flavour-if flavours can be broadminded—a flavour that knows the meaning of compromise....
This absolute gem of a cookbook is vastly underrated in our opinion, detailing the wealth of Austrian cooking in recipes which are clear and detailed exactly where needed. If you haven’t had the pleasure of Austrian cooking, think the perfect items you would like on a cosy winters evening, especially Tafelspitz!
This particular edition is a fifth impression printed by Andre Deutsh in 1970. Complete with its original dust jacket, it has been price clipped however the cover and internal text are in great condition considering its age. The only sign of foxing found was to the top of the pages as shown in the photos.
