Austrian Cooking and Baking
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Austrians like to eat well, and what they like to eat best is dessert. After a delicious cauliflower soup, and a great Wiener schnitzel with nockerl and cucumber salad, they always have room for an incredible dessert — Sachertorte, apple strudel, or Guglhupf, just to name a few. For this cookbook Gretel Beer has collected authentic recipes for these and many other dishes and gathered them together in just the right proportion — 171 dessert recipes and 131 recipes for everything else.
For your soup and entrée, you can choose from such favorites as beef broth with dumplings, potato soup, carp in aspic, baked pike, stuffed breast of veal, Kalbsgulasch, four kinds of schnitzel, boiled beef, sauerbraten, roast pork, stuffed green peppers, Backhendl, and more, as well as vegetables, salads, sauces (horseradish, dill, etc.), and dumplings. Then try your best to choose a dessert: baked pancakes with vanilla cream, apricot dumplings, rice pudding, Kaiserschmarrn, hazel nut pudding, bishops' bread, butter rings, filled honeycakes, sour cream strudel, poppyseed crescents, ring cake, Schnecken, fruit loaves, Alpenbuttertorte, Dobos torte, strawberry gateau, Linzertorte, meraner torte, Muerbe torte, and much more.
Gretel Beer's family comes from just outside Vienna, and she has included many old family recipes in her cookbook as well as others she has discovered herself. This is good Austrian home cooking, and the simple, easy-to-follow recipes will work just as well in your home.
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