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Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans by Kurt Gutenbrunner and Jane Sigal

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Reviews about this book

  • Food52 by David Tanis

    The 2012 Piglet Tournament of Cookbooks vs. The Art of Living According to Joe Beef

    Full review

  • Food52 by Anita Lo

    The 2012 Piglet Tournament of Cookbooks winner vs. Aki Kamozawa & H. Alexander Talbot's Ideas in Food

    Full review

  • Los Angeles Times

    ...in the end, all the recipes I tried worked...Another plus is that the book is also an introduction to Viennese culture and design...

    Full review
  • ISBN 10 0847835626
  • ISBN 13 9780847835621
  • Published Oct 11 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

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.

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