Along the Danube, with Vienna at its heart, is a culinary terrain that encompasses the flavors of Austria, Switzerland, Germany, the Czech Republic, Hungary, former Yugoslavia, and Italy, not to mention influences as far ranging as Turkish, Alsatian, French, Spanish, Dutch, Bohemian-Moravian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisine. The result is as diverse as it is far ranging. But why would David Bouley, the celebrity chef known for his French-influenced fare, write an Austrian cookbook? The answer goes beyond his love for the classic Austrian dishes like goulash, schnitzel, roast duck and strudel.
There is another side to Austrian cooking, and working with Mario Lohninger, executive-chef at The Danube restaurant, Bouley has developed stunning recipes that pick up where more modern innovations begin to emerge. Bouley's touch refines and revitalizes, bringing traditional and satisfying dishes up-to-date in the most luxurious way possible. This is not just contemporary Austrian food, or Austrian-French-American fusion. It's a vision - a fantasy of flavors that might have come about if the Austro-Hungarian Empire was still extant. These diverse recipes capture a moment of peak flavor, combining classic technique and influences from around the world, and translating them into a culinary language with an opulent Austrian gestalt.
Recipes include: Tyrolean Wine Soup with Smoked Trout Crepes; Warm Rabbit Salad with White Asparagus and Tarragon Reisling Sauce; Kavalierspitz, Traditional Boiled Beef with Spinach Puree, Apple Horseradish Sauce and Baby Vegetables; Striped Bass with Szegediner Sauerkraut; Passionfruit Parfait; Apple Strudel; and Cinnamon Cookies.
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