The Cooking of Vienna's Empire

This series consists of two book for each "region". There is a hard bound text with key recipes (usually given in a contextural format.. i.e., everything for a classic Thanksgiving dinner), demonstrations, techniques, cultural, gastronimic, and historical food facts. The second book is a spiral bound recipe book giving all of the recipes in the hard bound book plus many many more. Although techniques are usually given in the hardbound volume where the advantage of color photography can be used, sometimes techniques and now too drawing are given int he spiral bound book of recipes. This is a wonderful arrangement. The hardbound books are delightful to sit and read for entertainment and inspiration. While, when you get down to the show more business of cooking, you have the open flat spiral bound recipes all in one spot.

This book starts with a quick history lesson on the countries along the Danube, clarifying the countries that came out of the once huge Austro-Hungarian Empire. It describe the culture and cusine of each of the areas above with clarity and respect.

The photography is superb, showing scenes of humble hay farmers at harvest and elaborate table settings reminiscent of the height of the Hapsburg rule. This book has the only recipe I've found for making home made jelly doughnuts - where the jelly goes in before they are fried (called Faschingskrapfen). All recipes have both English and indigenous names.

Once of the photo demonstrations is the making of a classic and monstrous apple strudel and another is making Yeast Fruit Dumplings (Kynute Ovocne Knedliky). There are several more and now I"m hungry for cabbage rolls. Yummmy.

This is one of my favorites from the series. I actually made the Spanish Windtorte for a theatre party once a loooong time ago. I suggest you make your own candied violets.. it easy and sooo much cheaper. show less