The Cooking of Vienna's Empire (Foods of the World) by Joseph Wechsberg and Time-Life Books

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    • Categories: Soups; Austrian
    • Ingredients: chicken pieces; veal knuckles; black peppercorns; chicken stock; onions; carrots; celery; parsnips; parsley
    • Accompaniments: Liver dumplings (Leberknödel)
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    • Categories: Soups; Hungarian
    • Ingredients: sugar; cinnamon sticks; sour cherries; arrowroot powder; heavy cream; dry red wine
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    • Categories: Soups; Czech
    • Ingredients: potatoes; celery; parsnips; onions; carrots; chicken stock; marjoram; mushrooms
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Austrian
    • Ingredients: calf brains; distilled vinegar; lemons; chicken stock; breadcrumbs; parsley
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    • Ingredients: cottage cheese; butter; paprika; caraway seeds; dry mustard; capers; sour cream; chives
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    • Ingredients: cottage cheese; butter; breadcrumbs; store-cupboard ingredients
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    • Ingredients: active dry yeast; lemons; butter; eggs; honey; heavy cream; poppy seeds; walnuts; raisins; oranges
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    • Ingredients: active dry yeast; lemons; butter; eggs; honey; heavy cream; almonds; oranges; golden raisins
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    • Categories: Dessert; Czech
    • Ingredients: active dry yeast; lemons; egg yolks; all-purpose flour; damson plums; butter; ground cinnamon
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    • Categories: Bread & rolls, savory; Hungarian
    • Ingredients: active dry yeast; all-purpose flour; fennel seeds; cornmeal; egg yolks; heavy cream
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    • Categories: Main course; Austrian
    • Ingredients: bacon; bread; parsley; store-cupboard ingredients
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    • Categories: Main course; Hungarian
    • Ingredients: bacon fat; onions; paprika; green peppers; tomatoes; dry white wine; carp; sour cream
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    • Categories: Main course; Hungarian
    • Ingredients: bacon; mushrooms; breadcrumbs; anchovies; parsley; yellow pike; onions; sour cream
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    • Categories: Main course; Croatian
    • Ingredients: carp; onions; tomatoes; dry white wine; Tabasco peppers; white pepper
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    • Categories: Main course; Bosnian
    • Ingredients: celery; carrots; parsnips; onions; red wine vinegar; bay leaves; thyme; black peppercorns; allspice berries; lemons; red currant jelly; light beer; gingersnap cookies; carp; prunes; raisins; almonds
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    • Categories: Main course; Hungarian
    • Ingredients: whole chicken; lard; onions; paprika; chicken stock; sour cream
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    • Categories: Main course; Austrian
    • Ingredients: whole chicken; marjoram; bread; heavy cream; butter; shrimp; parsley; peas
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    • Categories: Main course; Serbian
    • Ingredients: sauerkraut; whole chicken; bacon fat; onions; green chiles; chicken stock
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  • ISBN 10 070540210X
  • ISBN 13 9780705402101
  • Published Jan 01 1969
  • Format Hardcover
  • Page Count 312
  • Language English
  • Countries United Kingdom
  • Publisher Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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