The Viennese kitchen : Tante Hertha's book of family recipes / Monica Meehan and Maria von Baich.

Format:

Book

Author/Creator:

Meehan, Monica.

Contributor:

Von Baich, Maria.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Austrian.

Pastry--Austria--Vienna.

Pastry.

Austria--Vienna.

Genre:

Cookbooks.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

223 pages, 1 unnumbered page : illustrations (some color) ; 27 cm

Edition:

[First American edition].

Place of Publication:

Northampton, Massachusetts : Interlink Books, an imprint of Interlink Publishing Group, Inc., [2011]

Summary:

This beautiful book, based on the original notebook and recipe journal of a 1900s Baroness, takes readers on a journey through fin de siècle Viennese high society. With over 100 original recipes, all of which have been tested and brought up to date for the modem cook, it is not only a wonderful collection of recipes but also a fascinating look at the life of a turn-of-the-century family. Filled with anecdotes and personal stories to bring the recipes to life, this book is a charming insight into a bygone era. The classic recipes cover a variety of dishes both savory and sweet, with a strong emphasis on the desserts and pastries for which Vienna is famed. Chapters include: Appetizers, Soups and Accompaniments, Meat and Fish, Mains, Sides, Salads, and Vegetables, Cookies, Pastries, and Confections, Sweet Desserts, Cakes and Gâteaux, Tortes, Puddings, and Jams In addition, there are enchanting photographs of Vienna throughout the book, capturing the architecture, cafe culture, and beauty of this elegant city, as well as numerous photographs from the authors' family's personal collection. Book jacket.

Contents:

Introduction: a Viennese life

Background: a Viennese tapestry

Vorspeisen = Appetizers

Suppen und einlagen = Soups and accompaniments

Fleisch und fische = Meat and fish

Gesalzene mehlspeisen = Mains

Beilagen, salate und gemüse = Sides, salads and vegetables

Bäckereien = Cookies, pastries and confections

Süße mehlspeisen = Sweet desserts

Kuchen und schnitten = Cakes and gâteaux

Torten = Tortes

Crèmes und marmeladen = Puddings and jams.

Notes:

"First American edition published in 2011 by Interlink Books ..."

Includes index.

Lining papers have facsimiles of original notebook and recipe journal .

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Malgieri Collection copy is an "Advance Review copy".

Malgieri Collection copy has publicity printout and letter to Nick Malgieri with handwritten note from Moira Megargee requesting a review.

ISBN:

9781566568654

156656865X

OCLC:

731925368