Viennese Cuisine The New Approach: Signed by Andreas Kisler

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Description: Peter Grunauer, who worked alongside Michel GueVard at Regine's, and Andreas Kisler, who appeared in "The Master Chefs of New York," present the new Viennese art of cooking.  

Viennese Cuisine: The New Approach is a unique light approach to a traditionally heavy way of cooking. It transforms a great multinational cuisine into nouvelle Viennoise cuisine -- light, sensuous, and refined. Many of these elegant and subtly prepared dishes have been lavishly praised by Mimi Sheraton, Moira Hodgson, and Raymond Sokolov. 

The 160 original recipes, based on classic principles and developed through years of studying and watching the great chefs of Europe, include such specialties as Ragout of Crayfish Tails, Chanterelles, and Oysters; Medallions of Veal with Chives and Cream Sauce; and Medallions of Venison and Black Truffles Served with a Port Wine Sauce. The collection culminates in celestial versions of Vienna's beloved desserts, such as Kapuziner Palatschinken, crepes filled with warm chestnut puree and complemented by chocolate sauce, and Topfenknodel, fluffy little farmer cheese dumplings in a gleaming fruit sauce. 

In these exquisite dishes, the Gemutlichkeit of old Vienna meets the sophistication of the new generation of European chefs. Viennese Cuisine: The New Approach will change the way you think about the cooking of Vienna. 

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Condition: Dust jacket has small tears. Protected with protective sleeve. Further good condition.