East of Paris: The New Cuisines of Austria and the Danube by David Bouley and Mario Lohninger and Melissa Clark (co-author)

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    from East of Paris: The New Cuisines of Austria and the Danube East of Paris by David Bouley and Mario Lohninger and Melissa Clark (co-author)

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Fall / autumn; Hungarian; Vegetarian
    • Ingredients: paprika; rye bread; capers; goat cheese; ricotta salata cheese; chives; parsley; cornichons; quark cheese; shallots
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Notes about Recipes in this book

  • Mushroom goulash with chive dumplings

    • RachaelN on December 27, 2023

      The photo of the dish shows large dumplings, but the recipe specificallyl calls for making spätzle. I went ahead and made large dumplings instead. Anyway, this is quick and easy and really tasty. I'm glad I made it. (I'm also not at all clear why it's called goulash, which is a soup or stew seasoned with paprika, but whatever.)

    • RachaelN on December 27, 2023

      The photo of the dish shows large dumplings, but the recipe specificallyl calls for making spätzle. I went ahead and made large dumplings instead. Anyway, this is quick and easy and really tasty. I'm glad I made it. (I'm also not at all clear why it's called goulash, which is a soup or stew seasoned with paprika, but whatever.)

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  • ISBN 10 0066214491
  • ISBN 13 9780066214498
  • Published Oct 07 2004
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

David Bouley, universally praised as one of the most important chefs cooking today, shares his recipes from Austria and other regions of the Danube in this stunning, beautifully illustrated, one-of-a-kind cookbook.

East of Paris embraces Austrian culture, lifestyle, and -- above all else -- the new Austrian cuisine, as interpreted by the renowned David Bouley. Praised as one of the top chefs in the world, Bouley, in collaboration with executive chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine is truly unique, capturing the peak flavor in its ingredients, combining classic techniques and influences from around the world, and translating them into a culinary language with an Austrian gestalt.

All of the recipes here have been prepared for the home cook; some are from Bouley and Lohninger's own repertoire, and some are reinvented traditional dishes that have been made in Austrian homes for generations. Featuring extraordinary photographs by Thomas Schauer, East of Paris introduces readers to a refined cuisine that draws on Austrian cooking, is prepared with the highest standards, and goes well beyond the culinary canon.

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