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Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans Hardcover


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Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans + Austrian Desserts and Pastries: 108 Classic Recipes + Austrian Cooking and Baking
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Product Details

  • Hardcover: 224 pages
  • Publisher: Rizzoli (October 11, 2011)
  • Language: English
  • ISBN-10: 0847835626
  • ISBN-13: 978-0847835621
  • Product Dimensions: 10.8 x 9 x 1 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #371,539 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The Neue Galerie in New York is this tiny, well thought out museum focusing on the art of Vienna, and this publication is chef Gutenbrunner’s cookbook version of that establishment. Encompassing his love for Austrian food and Viennese cafes, the book includes recipes from three traditional restaurants: Wallsé, Café Sabarsky, and Blaue Gans. When you are done using it for dinner, it doubles as a coffee table art piece." ~Zagat

"What makes this book unique, though (besides its being one of the better Austrian cookbooks on the market), is that it's not just a reflection of Viennese food culture throughout the ages; it's also a portrait of the Neue Galerie museum and the art inside. Curator Janis Staggs has written a great overview of the art scene in Vienna at the turn of the 20th century, and the book features many reproductions from the museum. A little food for thought, if you will." ~Village Voice

About the Author

Kurt Gutenbrunner has received accolades for updating traditional Austrian cooking. Jane Sigal writes for the New York Times and is a contributing editor at Food & Wine. Ronald S. Lauder is the cofounder of Neue Galerie, New York, Museum for Austrian and German Art. Renee Price is the director and Janis Staggs is the associate curator of Neue Galerie. Ellen Silverman’s photographs have appeared in leading lifestyle magazines.

Please follow Neue Cuisine on Facebook at http://www.facebook.com/NeueCuisine.

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Customer Reviews

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By karotte on January 24, 2012
Format: Hardcover
I can totally recommend this book but as a bavarian I have to say that a real Pretzel should be made with Sodium Hydroxide instead with baking soda;) Sodium Hydroxide can be ordered online!
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5 of 6 people found the following review helpful By Zee on January 18, 2012
Format: Hardcover
I bought Kurt Gutenbrunners book "Neue Cuisine" 2 weeks ago and have been cooking already 5 recepies out of his amazing cook book so far. The recepies are written very clear which makes it easy and fun to work with. I love the little details and the fact how he put a personal note in this book with privat pictures and a few art articles and pictures. In case you have never visited Neue Galerie, a german/austrian museum in NYC, that book just makes you wanan go there!
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2 of 2 people found the following review helpful By Rob Lamar on November 29, 2012
Format: Hardcover Verified Purchase
The book is quite elegant and very fine. A lot of the recipes are pretty close to my mothers, who is a very good Viennese chef. There are also many recipes I will be trying out. They look very familiar and definitely worth making. I will be testing out alot of the dishes in the near future. Servous!
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1 of 1 people found the following review helpful By amf0001 VINE VOICE on November 11, 2013
Format: Hardcover
We bought this after seeing it at Blau Gans, one of the restaurants it's based on. We eat there often, and it's always excellent. We have cooked several of the recipes already. The spaetzle was easy to make and tastes just like it does at the restaurants. I made a variation of the goulash and we are planning on making the apple strudel next. The recipes are well laid out, clear and easy to read and follow. There are little notes explaining anything that might be unfamiliar in a way that is helpful without feeling at all condescending. This is a cookbook for people who want to cook the food described (though it does contain the usual food porn photos - it's a pretty book, but it's also a working book) If you are interested in Austrian/Hungarian recipes, and want them to turn out delicious each time, I would recommend this book.
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