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Austrian Cooking and Baking (Englisch) Taschenbuch – Juni 1975

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Produktinformation

  • Taschenbuch: 224 Seiten
  • Verlag: Dover Pubn Inc (Juni 1975)
  • Sprache: Englisch
  • ISBN-10: 0486232204
  • ISBN-13: 978-0486232201
  • Größe und/oder Gewicht: 21,3 x 13,7 x 1,5 cm
  • Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 135.044 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Die hilfreichsten Kundenrezensionen

5 von 6 Kunden fanden die folgende Rezension hilfreich Von jeff afiouni am 21. Mai 2000
Format: Taschenbuch
This book has back to back recipes and no pictures, which I found refreshing! It contains recipes for things I remember my grandmother had made but had never written down. I found it a jackpot of the really heart warming recipes that I thought I'd never get a chance to reproduce for my family and would heartily recommend it to others who want a no frills, sensible old style German/Austrian cookbook. The old family favourites like Salzburger Nockerln are certain to get you baking, even if the Lung Strudel never gets a fair go.....Enjoy.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 17 Rezensionen
49 von 51 Kunden fanden die folgende Rezension hilfreich
Charming little cookbook 21. Mai 2000
Von jeff afiouni - Veröffentlicht auf Amazon.com
Format: Taschenbuch
This book has back to back recipes and no pictures, which I found refreshing! It contains recipes for things I remember my grandmother had made but had never written down. I found it a jackpot of the really heart warming recipes that I thought I'd never get a chance to reproduce for my family and would heartily recommend it to others who want a no frills, sensible old style German/Austrian cookbook. The old family favourites like Salzburger Nockerln are certain to get you baking, even if the Lung Strudel never gets a fair go.....Enjoy.
39 von 40 Kunden fanden die folgende Rezension hilfreich
Austrian chef tested this book and cooked 2/3 of recipes 30. Juli 2005
Von B. Baumgartner - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I am an Austrian chef and very interested in cookbooks; especially books that are written in English, for they are read worldwide and so influence what people think of Austrian cuisine, and how they cook if they want to cook Austrian. (...)
All in all that book is worth the money, most recipes are quite original, and the instructions are good. Photos would be helpful. For this price I would buy it again.
33 von 38 Kunden fanden die folgende Rezension hilfreich
You can gain weight just reading this book, but your mouth will be happy! 22. Juni 2006
Von Amalfi Coast Girl - Veröffentlicht auf Amazon.com
Format: Taschenbuch
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This particular book is on loan from an Austrian friend, whose two brothers are chefs in Austria. Given that a woman born and raised in Austria thinks the recipes in this book are authentic I have to assume that she knows more than the reviewer that disagrees.

The book is outlines as follows:

1. I'd like to explain

2. Soups and their Garnishes

3. Fish

4. Meat, Game and Poultry

5. Some Cold Dishes

6. Vegetables

7. Salads

8. Savoury Sauces

9. Dumplings and the Like

10. Desserts - Hot and Cold - including Sweet Sauces

11. Cakes, Pastries and Biscuits

12. Gateaux and Icings

Before I review the book, I must say that if you are on a diet, this is not the book for you. I think that you could gain weight just reading this book. However, if you are a fan of desserts, WOW what a book!

The first chapter the author explains the difference in some of the typical ingredients of Austria. She also provides a table that translates the European Gas Marks into degrees, which I do not see very often in foreign cookbooks.

The garnishes for the soup alone are worth the cost of the book. I have never seen such variation in noodles and dumplings. And then, there are the schnitzel recipes. Can you say yummy? Where do you even begin talking about how wonder a well-made schnitzel can be? Makes me long for Berghoff's Restaurant in Chicago, an institution that is now gone.

The Austrians apparently have their own version of Risi Bisi, which I was certain was Venetian. But maybe I am incorrect. The difference between the two versions seems to be that the Austrian's do not use Arborio rice.

The Dessert sections are absolutely amazing. The Austrians have taken dessert making to a new level. Each recipe is more mouthwatering than the next. There is a recipe for Strudel dough, and every Austrian dessert that I could think of. If you love desserts, these chapters make the book worth buying alone.

Overall, I would highly recommend this book to anyone that loves Austrian food, or just good food. I borrowed this copy from an Austrian friend, but I will be ordering my own copy.
44 von 53 Kunden fanden die folgende Rezension hilfreich
Bland Offering of Exciting Cusine 17. Mai 2002
Von rodboomboom - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Having some Austrian ancestry in me and having sampled some fine Austria fare, ventured to try and find a good source. This isn't completely what I am looking for.
Recipes are too basic, not enough purchasing and prep hints. No photos whatsoever to entice.
Did find some interesting stuff, though: Wuerstelbraten, Galantine of Chicken, Souffle Rothschild.
For baking, see "Kaffehaus" by Rick Rodgers; for Austrian cooking, see W. Pauk.
11 von 15 Kunden fanden die folgende Rezension hilfreich
Nice but.... 4. Oktober 2007
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Great recipes, but you need a scale to measure products. I also didn't like the fact that no oven temperatures were given unless you have an oven from England. If this book is to be sold in the US market, the editors could have at least adapted the information to our standards. I'm no amateur in the kitchen, but someone who is will have a tough time calculating oven temps. The layout of the recipes could've been better by listing the ingredients and then instructions. Instead it was done in a paragraph form which can make it confusing. All in all I'll keep the book, but am a bit disappointed with how it was put together.
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