- Gebundene Ausgabe: 164 Seiten
- Verlag: Pichler; Auflage: 1 (1. Oktober 2005)
- Sprache: Englisch
- ISBN-10: 3854313802
- ISBN-13: 978-3854313809
- Größe und/oder Gewicht: 17,2 x 12,6 x 2 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 226.171 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The New Sacher Cookbook (Englisch) Gebundene Ausgabe – 1. Oktober 2005
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Über den Autor und weitere Mitwirkende
Born in 1975, Alexandra Gürtler graduated from high school, studied at the European Training Center for Hospitality and Tourism MODUL in Vienna, and then at the College for Tourism Management. She has lived and worked in Hong Kong, the USA and France. Alexandra Gürtler has been manager of the Sacher Hotel since 2004.
Christoph Wagner, born in Linz in 1954, studied Language and Literature in both German and English, as well as culture management. He is a freelance writer and a columnist for the Austrian weekly magazine “Profil”. As well as his many written contributions on cooking, the philosophy of food and cultural history, Christoph Wagner’s most recent books published by Pichler Verlag include “Köstliches Ungarn”, “Die Mittelmeerküche” and the annual culinary guide, “Wo isst Österreich?” written with Klaus Egle.
Hans Peter Fink was born in Feldbach in 1974. His first training in cooking and gastronomy was received at his parents’ establishment. He then worked in the Arlberg Hospiz Hotel, in Restaurant Obauer (Werfen) and in Restaurant Fink Riegersburg. He has won numerous prizes at international cooking competitions. Since 2002 he has worked as a chef at the Hotel Sacher Vienna. Publications: “Herzhaft, g’sund und steirisch” (2000).
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We expected a lot more from this book. The format (size) was rather small and the very small type set made that even more difficult. It has only a fraction of the recipes that I expected in another similarly named book we have (although only available in german, hence our purchasing this one) named Das Grosse Sacher Kochbuch (Franz Maier-Bruck). Overall, if you are looking for a lightly covered theme of true and traditional Viennese recipes, buy it. If you are looking for a more comprehensive book with real detail and background to ingredients and a bit of history (including variations of the recipe), then you are likely to be disappointed, like I was. Unfortunately, I couldn't find anywhere an english version of my original book from Franz Maier-Bruck.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
I'm always on the lookout for Austrian Cookbooks written in English. I have one very good book but this book has no pictures. Of course the Sacher name has been coupled with good cooking all along so when I saw a cookbook by Sacher I had to have it.
The recipes are quite authentic, easy to read and the pictures are mouth-watering. I've tried a couple of recipes already and they both have the seal of approval from my husband so that's good enough for me.