Austrian Recipes & Cookbooks

How to Cook dishes from Austria

• 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.

• 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.

All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks) By Marina Polvay Brand: Hippocrene Books Other Paperback (380 pages) List Price: $16.95* Lowest New Price: $12.35* Lowest Used Price: $3.21* Usually ships in 24 hours* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Used Book in Good Condition Product Description: 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 Cuisine: Treasured Recipes from the Austria Club of Washington By Martin Král Austria Club of Washington Spiral-bound (150 pages) Lowest New Price: $19.99* Lowest Used Price: $13.74* Usually ships in 24 hours* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Product Description: The Austrian kitchen draws broadly from a variety of sources, some traditionally Alpine and regional, and others from its neighbors. Austria sits at the crossroads of Europe and often is called its heart.These dishes reflect those influences. Gathering the most popular - and many hard-to-find - recipes, this softcover cookbook offers nearly 300 tempting delicacies for American culinary explorers. The recipes (provided by club members and their families) all feature well-tested examples of Austrian home cooking, as well as many from the fabled Viennese cuisine. Often they are cherished family recipes passed on through the generations. You'll find them all - savory (and sweet) dumplings, schnitzels, and delectable desserts that the cuisine is famous for. The text relies on a rigorous editing approach, properly translated terms, and on placing ingredients and instructions in proper sequence in separate columns. Measurements by volume prevail, and all are in US units. Llisted ingredients are commonly available in the American marketplace. Conversion tables and other useful information are found in the Appendix, along with a bilingual index. The book's ten chapters cover not only recipes, but most pages are enlivened with German proverbs and historical explanations, plus helpful tips and photos of our club's activities. Bring the flavors of the homeland into your home!

Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook] By Meredith Erickson Ten Speed Press Released: 2019-10-15 Hardcover (352 pages) List Price: $50.00* Lowest New Price: $32.64* Lowest Used Price: $32.56* Usually ships in 24 hours* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Product Description: A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. “A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie.”—Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking “This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)

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) List Price: $45.00* Lowest New Price: $29.99* Lowest Used Price: $14.37* Usually ships in 24 hours* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Used Book in Good Condition Product Description: 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) List Price: $9.99* Lowest Used Price: $16.33* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Used Book in Good Condition Product Description: 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.

Austrian Desserts and Pastries: Over 100 Classic Recipes By Dietmar Fercher SKYHORSE Released: 2016-06-07 Paperback (272 pages) List Price: $19.99* Lowest New Price: $13.03* Lowest Used Price: $11.97* Usually ships in 24 hours* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Skyhorse Publishing Product Description: 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.

'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) Lowest Used Price: $3.15* *(As of 03:50 Pacific 22 Jan 2020 More Info) Click Here Product Description: Hardcover with DJ. From the series Round the World Cooking Library. Eligible for FREE Super Saving Shipping. Ships directly from Amazon.