Product Description

David Bouley, universally praised as one of the most important chefs cooking today, shares his recipes from Austria and other regions of the Danube in this stunning, beautifully illustrated, one-of-a-kind cookbook.

East of Paris embraces Austrian culture, lifestyle, and -- above all else -- the new Austrian cuisine, as interpreted by the renowned David Bouley. Praised as one of the top chefs in the world, Bouley, in collaboration with executive chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine is truly unique, capturing the peak flavor in its ingredients, combining classic techniques and influences from around the world, and translating them into a culinary language with an Austrian gestalt.

All of the recipes here have been prepared for the home cook; some are from Bouley and Lohninger's own repertoire, and some are reinvented traditional dishes that have been made in Austrian homes for generations. Featuring extraordinary photographs by Thomas Schauer, East of Paris introduces readers to a refined cuisine that draws on Austrian cooking, is prepared with the highest standards, and goes well beyond the culinary canon.

Customer Reviews (14)

Bouley
This chef is a guy I spent time with in high school, so I bought it for personal reasons.The food is beautiful and very sophisticated, upscale, like his restaraunts.He lost his bakery in 911, but quickly set up an elaborate food stand there to feed volunteers who were working around the clock, hungry and exhausted.Thanks, David

Austrian food and wine pairing
I bought this book and a book about Austrian wine. I found the recipes to be a bit complicated, but quite wonderful.I also found some Austrian wine from an online shop (www.winemonger.com) to go with the food!

Beware, check this out from a library or friend first!
What can I say, many of the pictures in this book are wonderful and present the cuisine in fabulous splendor, but the recipies tend to be complex and will not come out exactly as pictured.Some of the dishes seem convoluted, particularly the dishes that require minute amounts of over a dozen ingredients.
I understand that David Bouley is held in a high regard, just reading Charlie Trotter's review is enough said, but, I think that is based largely inpart on Bouley's restaurant, not the book itself.I also beleive that much of what is in this book is not meant for the novice cook.I consider myself experienced and more than capable of preparing an out and out quality meal, but this book is not helpful in explaining technique or corresponding the text and pictures to an actual outcome.
I say beware of this book.Check it out from a library or borrow a copy from a friend and try the recipies first.I think that if you were to buy this based upon reviews or a cursory glance, you will be disappointed in how the recipies translate into stunning dishes in your own kitchen.If you struglle or fail, as I did, it is disheartening and should in no way reflect upon you as a cook.I will be honest, I was discouraged, but I had to sit and think about the audience for this book and the level of skill it is written for.I think anyone considering this book as a gift or addition to their own library needs to consider these two factors prior to making a purchase.And, if in doubt, spend some time looking it over carefully in a bookstore coffeeshop before you buy.
Make no mistake this book is wonderfully photographed and well constructed, but contnet wise, I cannot say that it is among my favorites nor do I find it a very useful or insightful text.

Cooking like my grandma did
I don't thought I would like this book so much. But when I get it, I sat down and for 2 hours I was reading the book. As a German, this recipes sound often so familiar. My grandma kam from Prague, so her cooking was similar. For me, the recipes are easy to follow but you need your time. I am sure in the next time I will cook a lot from this book. The last year's I was in Italian-cooking, then California-cooking, now it is a change with this book. My husband will love it.

Great chef, lousy book
David Bouley is one of America's great chefs. He could be our greatest culinary creator. Bouley's first cookbook is only a peephole into his talent and creation.
In trying several of the recipes offered by his book, I was initially optimistic. The concepts are interesting, the preparations are layered with different nuances of flavor, and the pictures are lovely. The first hesitation I had, was when i noticed that the recipe for Mushroom Goulasch corresponded only abstractly with the photo of the dish. In the recipe, the dumplings are not dumplings, but more of a spaetzle. the spaetzle is not yellow with pieces of chive, but totally green. Finally the beautiful buttery foam in the photo is in actuality a heavy green sauce. So much for truth in advertising.
the potato salad we made was first class.
the tuna dish we made was fine in most respects yet sorely lacking in detail as to the slicing of the tuna (which is critical in the cooking process).
the dishes were very involved, yet the final result was mediocre at best. What a waste of time!
I have eaten in Bouley's restaurant (Bouley's} and followed his career from a distance for some time. He has undoubtedly squandered a great talent in some ways. Yet, I would love for him to publish i true compendium of his creations. Bouley is so talented. I feel very disappointed as i can only assume that the bulk of his oeuvre will be forever out of my reach and understanding. ... Read more

Product Description
The cooking skills of our ancestors from Czechoslovakia, Germany, Bavaria and Austria have been combined along with the "Proud to Be An American" way of food preparation. Sections include: Appetizers, Relishes & Pickles, Soups, Salads & Sauces, Main Dishes, Meats, Poultry & Seafood, Breads, Rolls, Pies and Pastry, Cakes, Cookies, Frostings & Confections, Desserts, Beverages, Sandwiches & Miscellaneous, Kids Dishes. ... Read more

Customer Reviews (4)

buy this now!!
This book is full of great recipes, but what I really love is all the details she goes into. Shortcuts, back stories, helpful hints: you won't regret getting this. Even though there are no photographs- something that usually stops me dead from buying a cookbook- there are illustrations for finished products and besides, if you're buying a book on amazon.com you should know how to find pictures online. I also haven't had a problem with anything I've made from this book yet. If you're thinking about buying this, do! You won't regret it!

A must have for all who love the art of cuisine.
Sarah Kelly Iaia was an American born, London based, world traveling food editor of Bride Magazine UK. She entertained kings and captains of industry. Her "how to" cook book breezes you through the complex techniqes of "haute" holiday baking and entertains you all the way. A must have for all who love the art of cuisine.

Requires meticulous planning; excellent results
Recipes in this book are not for novice bakers, neither are they for habitual offenders of baking mixes aisles or those who are afraid to touch dough with their bare hands. Following recipes of Sarah Kelly Iaia requires well-stocked pantry, precision, discipline, and ability to plan ahead. Many recipes specify that the dough is made a day in advance, and many baked goods are better 2 weeks - a month after baking. On a positive note, many ingredients are quite accessible and not expensive.

The taste and look of all those goodies is distinctly European and suit best those who like artisan baking. If you prefer chewey cookies, heavy cakes like German chocolate cake (which is not German at all), supermarket-sold white bread, and chemically tasting birthday cakes sold at price clubs, chances are you will not like most of cakes, breads, and cookies made from recipes in this book. However, this book is very usefull if you wish to enrich your baking repertoir, impress your guests or coworkers, or need to send a lot of presents across the country around Christmas. The author, using very specific easy-to-follow directions helps muster different types of gingerbreads, Sunday breads, stollen, crumbly sweet pretzels, and nut layer cakes. Both children and adults like chocolate-glazed heart-shaped honey cookies, the recipe for which alone is worth the price of this book.

I would prefer more photographs of finished products, but overall I have been quite satisfied with the results even without them.

gut! (good in german)
DIS BOOK WAS GUT!
i recommend dis book to
people dat love to cook in German.austrian
or swisse. ... Read more

Product Description
For 32 years actress Katharina Schratt was friend, companion, and confidante to Franz Joseph I, emperor of Austria and king of Hungary. Written in 1905, Katharina's kitchen notebook contains over 200 recipes for soups, appetizers, main dishes, and a wealth of desserts, ices, and punches. It is a concrete remnant from the paradoxical world of turn-of-the-century Vienna. 15 photos. ... Read more

Customer Reviews (3)

Excellent from all perspectives, historical, biographical and cooking
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.

The book is outlines as follows:
1.Introduction:Katarina Schratt
2. Cookbook, 1905
3. Notes
4. Bring Vienna to your table.

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 good food, especially desserts, WOW what a book!

The first chapter tells about the life of actress Katarina Schratt and her 32-year relationship with the married Franz Joseph I, emperor of Austria and King of Hungary that was arranged by the king's wife. I had never heard of Katarina Schratt, but her life story is fascinating, and well worth a read.

The 1905 Cookbook belonged to Katarina Schratt for use in her own home, and was never meant to be published as a cookbook.If you are a very accomplished cook, you could follow her recipes.Otherwise, just move to the last chapter where the directions are much more detailed.

The modernized versions of the recipes from 1905 cookbook begin on page 132 of the book.These recipes are subdivided as follows:

Hors d'Oeuvres
Soups
Vegetables
Main Dishes
Egg Dishes
Desserts and Pastries

The directions in the modernized recipes are good enough to reproduce reasonable facsimiles of Austrian recipes even without a good knowledge of Austrian cooking.My exposure to Austrian cooking is based mostly on my knowledge of the cooking of Trieste in Italy (which was part of Austrian until 1920).Even with this limited knowledge of Austrian cooking I find the recipes easy to follow.

The book provides recipes for the standards:Spaetzle, Snowballs, Vanilla Crescent Cookies, Gugelhupf, Linzer Torte, Strudel,and Sacher Torte to name a few classics.

Reading this book makes me hungry.The dessert recipes, although a cardiologist's nightmare, are a gastronomic delight.

Overall, I would recommend adding this book to your cooking library if you love good food, history or biography's.The stories about Katarina's life make for a fascinating read.The recipes that she used in 1905 are a nice look into the past.Finally, if you love good food, and particularly dessert, you can't go wrong by adding this book to your cookbook library.I borrowed this book from a friend, but I will be adding a copy to my own library of cookbooks.

hungarian cooking
While lots of the cooking recepies outdated, the baking recepies still alive. I do not agree with the listings of so many gulash recepies, there are a lot bigger variety of the astro-hungarian cooking.Anyway I do love the book, there are many old treasures can be revived and used in the every day cooking. The baking is an other story. From the cresent recepie I was able to recreate my Grandmother's chesnut filled cresents, which she used to make for every Christmas. The walnut filling is missing some presoaked raisins, or without it the filling will be too dry. The linzer recepie will need more sour cream too, or the dough will be too dry.These are wonderfull old recepies, all should be treasured by all of us.

A wonderful culinary guide to Old Vienna
This book is fun to read on three levels. First it has a short biography of Katharina Schratt, the close friend and confidant of Emperor Franz Josef in 19th Century Vienna for over 30 years. This is a great story of a relationship that is legendary and inspirational - the original story of the Emperor and the actress. Following this are two completely different but complimentary cookbooks on 19th Century Viennese cooking. One is a translation of recipes used by Schratt and hand-copied into a notebook in 1905. These are brief and somewhat difficult for the modern reader to understand because they were never intended for publication and they are from a different time and place. To help the modern reader 13 pages of notes bring these recipes to life. Yet still, they will challenge all but the most experienced Austrian cooks. The second cookbook is called Bring Vienna to Your Table! and includes modern versions of many of the classic recipes of Old Vienna. In this section you will find all the famous dishes that make Viennese cooking world-renowned: strudel, Linzer torte, gugelhupf, stuffed cabbage, creamed spinach, rice sausages, goulash, tafelspitz, dumplings, spaetzle, and croustades. All the recipes are easy to follow. These are the real thing and not for those on a diet. Treat yourself to a little of Old Vienna and read this book. You may find yourself in the kitchen like I did with my mouth watering and ready to cook. ... Read more

Product Description
This is the first definitive guide on professional Viennese pastry production every written in the English language. Christine Berl intertwines generations of authentic Viennese pastry traditions handed down in her family, with her own years of contemporary professional pastry making. Includes detailed explanations of foundational techniques and recipes; names of recipes and other key terminology in English and the original Viennese dialect; and health-conscious recipes without flour, butte, or both. ... Read more

Customer Reviews (5)

Excellent book, original recipes, clear instructions
I borrowed this book from a university library and wound up ordering it online. It is true that the majority of the recipes provide instructions for making 8 cakes at a time. However, 10 recipes have a small-yield option. Even when this option is not included, for the most part, it is not difficult to divide amount of every ingredient by 8: After all, there are 16 ounces in a pound, which is 8 times 2. If there are 64 or 56 eggs or 24 egg whites in instructions for 8 cakes, it is also rather easy to divide these numbers by 8. Calculus never exactly liked me, but I did all divisions and wrote notes in the recipe sections of my copy of the book. As long as a cook is not arithmetically challenged, she or he can use this book.

This is not a book for a coffee-table; this is an excellent source for serious bakers. Also, as any cookbook on Viennese baking, it provides recipes for many flour-free goodies. The author also lists in the beginning desserts without flour, desserts without butter, and desserts without flour and butter recipes for which are in the book.

With regard to the originality of recipes and quality of recipes and instructions, it is one of the best books on baking on the market. If you like Rick Rodger's "Kaffeehaus," you are going to love this book as well, except that "Kaffeehaus" is beautifully published and makes a very good gift. Berl's book contains a few colored photographs of finished products and a few black and white photographs of buildings in Vienna, but not a lot. Instructions and very helpful drawings on making a strudel are definitely better in Christine Berl's book. Recipes for several yeast dough strudels which are present here are not provided in "Kaffeehaus," for example the poppy seed strudel, which is made with yeast dough. I made it exactly according to Berl's instructions, and result exceeded expectations. Tyrolean strudel, also made with yeast dough, is spectacular.Several grande occasion cakes are quite original, taste delicious, and their presentation is really special. The Habsburg Torte consists of four layers made from two different sponge batters (one - made with hazelnuts and bread crumbs, the other - with almonds and bread crumbs)and two cream fillings, one chocolate and one pistachio. Is this rich cake worth the sin! I have never seen before the recipes for Taylor's Torte (almonds-based batter, chocolate cream filling with hazelnuts and walnuts), House of Cards Torte (a great combination of chocolate, nuts and candied peels and spices, creates an unbelievable aftertaste), Carmelite Torte (uses dried dates and figs and fresh champagne grapes), King's Torte (uses pine nuts), Moss Torte (does it look spectacular! tastes great, too). The author also provides a very good recipe for Orange Torte (virtually unknown in the US) which is quite easy on the eye, three different recipes for Linzer torte, two recipes for Sacher (one - with rum).

Also, I never before saw recipes for milk batter and wine batter which are used for deep-frying. I have encountered the beer batter recipe before, but I believe that Berl's is better. However, a number of recipes present in "Kaffeehaus" are not available here, for example, colaches, so those two books complement each other nicely.

I recommend this book to any passionate and loving experimentation home baker. Professionals who live and work in culturally-diverse or cosmopolitan areas, with their spoiled by broad choices clientele, might use this book to their competitive advantage. After all, the author's mother was a successful caterer in NYC.

I highly recommend this book.

Big food pairing
Well, after scaling down the recipes, I was able to make some really good desserts. Don't know if this is for the "novice" home cook, though.Paired a linzertorte with a great glass of Austrian dessert wine (Wenzel Saz, found it at www.winemonger.com) at a party to big cheers.

A disappointment
Caveat Emptor! This looks slick but it just doesn't deliver. It is definitely not for the home chef. One can't help but wonder if the author actually made any of these outside of the resaurant.

Viennese pastry areworld reknown, and I was looking forward to a specialized work in the ranksof, say, Gourmet Magazine. You're much better off with Eurodelices, byBellahsen and Rouche.

Excellent
A great primer on the true art of Viennese pastry.The formulas are easy to scale, although scaled versions would have been helpful.I have tried many of them with great sucess!

Interesting... If you run a restaurant or pastry shop
This book has a compelling premise: capturing family recipes for the bestof Viennese pastry.The big disappointment, however, is that the recipesare all scaled for foodservice portions, without reference for reducingthem to domestic applications.While I'd love to try an authenticlinzertorte, I don't have need most days to make 8 cakes worth.I wouldn'trecommend the book unless you run a restaurant, pastry shop or other largevolume business, or you're interested enough in the topic to justifyreading it as an academic learning experience, without practicalapplication.I sent it back - I wish I had known the target reader groupwas not the home baker. ... Read more

Product Description
Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: Vienna, Burgenland, Lower Austria, Wachau, Styria, Austrian Wine, Sulm, Grinzing, Sausal, Purbach Am Neusiedlersee, Weinviertel, Oslip, Kitzeck Im Sausal, Donnerskirchen. Excerpt:An Austrian wine made from Grüner Veltliner , by far the most grown variety in Austria. The Austrian wine seal is used on all wines at Qualitätswein level. Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape) with some luscious dessert wines made around the Neusiedler See . About 30 % of the wines are red, made from Blaufränkisch (also known as Lemberger, or as Kékfrankos in neighbouring Hungary ), Pinot Noir and locally bred varieties such as Zweigelt . Four thousand years of winemaking history counted for little after the "antifreeze scandal " of 1985, when it was revealed that some wine brokers had been adulterating their wines with diethylene glycol . The scandal destroyed the market for Austrian wine, but in the long term has been a force for good, compelling Austria to tackle low standards of bulk wine production, and reposition itself as a producer of quality wines that stand comparison with the best in the world. The country is also home to Riedel , makers of some of the most expensive wine glasses in the world. History History of Austria There is archaeological evidence of grape growing in Traisental 4000 years ago. Grape seeds have been found in urns dating back to 700BC in Zagersdorf , whilst bronze wine flagons of the Celtic La Tène culture dating to the 5th century BC have been found at Dürrnberg in Salzburg state. Viticulture thrived under the Romans, once Probus (Roman Emperor 276 282) had overturned the ban on growing grapes north of the Alps. Both Grüner Veltliner and Welschriesling appear to have been grown around the Danube since Roman times. Viticu... ... Read more

Customer Reviews (2)

better than stated
this book has an excellent presentation and, while I have not tasted all the recipes, te ones I did seemed good.

This cookbook just looks pretty.
This seems to be one of those cookbooks that just looks pretty but no one bothered to test the recipies. Don't attempt anything in this book without allowing for plenty of time to perfect the recipies. Unless your a cordonbleu-trained pastry chef the directions are way too vague. Proportions areoff for various componets as well as with individual ingredients. If youlike pretty pictures of food this is the book for you. If you want usablerecipies for great desserts you'll be very very disapointed...and feel theneed to write a review. I have to wonder if the author has ever been in akitchen ... Read more

Product Description
The popular conception of dining in Vienna is a selection of rich and heavy meat dishes followed by sweet cakes with whipped cream. However in this book two restaurateurs who have pioneered a new approach explain how it is possible to eat well and healthily in the Viennese way without sacrificing variety and flavour. The recipes emphasize light meals and provide a variety of new ways to prepare game, fish and meat as well as a range of soups and starters. In keeping with modern tastes, there is particular emphasis on salads and vegetable dishes, both as courses on their own and to accompany other dishes. No book on the food of Vienna can ignore the puddings and pastries for which Austria is famous and included are recipes for pancakes and "torten", fruit dumplings and chocolate puddings. ... Read more

Product Description
High Quality Content by WIKIPEDIA articles! A strudel is a type of sweet layered pastry with a filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire.Strudel is most often associated with Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire.The oldest Strudel recipe is from 1696, a handwritten recipe at the Viennese City Library, Wiener Stadtbibliothek. The pastry has its origins in the similar Byzantine Empire or Middle Eastern pastries (see baklava and Turkish cuisine).[2] It most likely entered Austrian kitchens via Croatia and Bosnia and thus is derived from burek. ... Read more

Product Description
A comprehensive and fasinating collection of traditional recipes, including Hungarian goulash and sour cherry soup, sauerbraten, sachertorte and apple strudel. ... Read more

Product Description
If you enjoy mixing things up and trying different foreign or exotic foods, you will love this recipe book! this book has a new recipe for everyday of the year, beginning in January and going all the way through December. This books contains recipes from Ireland, Germany, China, Austria, India, Russia and many more places from around the world. Give your tongue the chance to taste a few of these foreign dishes and you will not be able to get enough! ... Read more