Neue cuisine : the elegant tastes of Vienna; recipes from Wallse, Cafe Sabarsky and Blaue Gans/ Kurt Gutenbrunner written with Jane Sigal, research by Helen Freund ; photography by Ellen Silverman.

Cover image for Neue cuisine : the elegant tastes of Vienna; recipes from Wallse, Cafe Sabarsky and Blaue Gans/ Kurt Gutenbrunner written with Jane Sigal, research by Helen Freund ; photography by Ellen Silverman.

ISBN:

9780847835621

Title:

Neue cuisine : the elegant tastes of Vienna; recipes from Wallse, Cafe Sabarsky and Blaue Gans/ Kurt Gutenbrunner written with Jane Sigal, research by Helen Freund ; photography by Ellen Silverman.

Author:

Gutenbrunner, Kurt.

Personal Author:

Gutenbrunner, Kurt.

Publication Information:

New York : Rizzoli, 2011.

Contents:

Machine generated contents note: Vienna 1900: City of Dreams / Janis Staggs -- COCKTAILS AND STARTERS -- Toast Vienna with signature drinks and its fin-de-siecle glassware. Then begin a meal with warm white asparagus, ethereal dumplings, and much more. Also, puffy pretzels, a primer on sausages, and how to make the classic open-faced sandwiches of the Kaffeehaus -- Glassware / Janis Staggs -- Sabarsky Sandwiches -- Savory Sausages -- SOUPS AND SALADS -- For supping: chilled purees, chic cream soups, and clear consommes. And nibbling: side salads, marinated salads, salads as a meal, and salads without greens. Between bites, read up on white asparagus -- All About White Asparagus -- MAIN DISHES -- From Austrian waters and beyond: brook trout, lake perch, halibut, and lobster. From the forests, barnyards, and pastures: goulash, savory strudels, and Christmas goose. Learn everything you need to know about schnitzel, and about Viennese tableware --

Contents note continued: Silverware and Cutlery / Janis Staggs -- Schnitzel Secrets -- SIDE DISHES -- Delicious vegetables for all year long, plus rosti, spatzle, and bread dumplings. Then take a lesson on tabletop accessories from the Wiener Werkstatte -- Tableware Accessories / Janis Staggs -- DESSERTS -- A little something sweet: elaborate tortes, cloudlike souffles, delicate custards, crispy cookies, jam-filled doughnuts, and chocolate-covered nuts. Master strudel making, and find out about Viennese coffee and tea sets -- Strudel Secrets -- Coffee and Tea Services / Janis Staggs.

Added Author:

Sigal, Jane.

Format:

Books

Publication Date:

2011

Publication Information:

New York : Rizzoli, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59436 GUT	Book	1	Standard shelving location	Searching... Unknown

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Summary

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 m∫ 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.

Author Notes

Kurt Gutenbrunner has received accolades for updating traditional Austrian cooking. Jane Sigal writes for the New York Times and is a contributing editor at Food & Wine . Ronald S. Lauder is the cofounder of Neue Galerie, New York, Museum for Austrian and German Art. Renee Price is the director and Janis Staggs is the associate curator of Neue Galerie. Ellen Silverman's photographs have appeared in leading lifestyle magazines.

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