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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.
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By Luisa Weiss
imusti
Released: 2016-10-18
Hardcover (288 pages)
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From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland.Â
German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.
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By Toni Mörwald
Skyhorse Publishing
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For Austrians, dessert is the culmination of any meal—the crowning achievement that can make or break a culinary experience. In this beautifully photographed cookbook, Austrian pastry master Toni Mörwald, and award-winning restaurant critic Christoph Wagner share the secrets to crafting more than four hundred perfect Austrian desserts. From Old World traditional dishes, such as Linzer torte and apfelstrudel, to contemporary and diet-conscious recipes, Austrian Desserts has it all. With easy-to-understand instructions, Mörwald and Wagner allow chefs of any skill level to create and serve:
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By Marina Polvay
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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. |
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By Lukas Prochazka
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Austria's cuisine is characterized by its historic influences. A true melting pot of flavors. Just a little of Czech, German, Italic and Turkish culture builds up this magnificent cuisine. Here are recipes of dishes that will help you prepare genuine Austrian meals. |
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By Eva Thorne
Eva Thorne
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Eva Thorne, Vienna born and bred, has put together over 100 delicious recipes in this easy to read and use pocket sized cookbook. There are separate sections for Soups, Vegetables, Meat and Vegetarian Dishes, plus Desserts, Cakes and Biscuits. All the famous favorites are included plus many enticing dishes that are not so well-known The recipe names are in both English and the original German so if you happen to visit Austria and intend to dine out there, you can even use this book to find out what to order |
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