From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
Copyright © American Library Association. All rights reserved
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Book has some really interesting recipes of modern takes on Austrian classics, nice pics & stories to go along with itPublished on May 26, 2014 by Leila
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. Read morePublished on January 20, 2008 by Nell O.
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 ([... Read morePublished on December 5, 2004 by Olive
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... Read morePublished on May 18, 2004 by David Akiyama
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. Read morePublished on April 15, 2004
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. Read morePublished on April 4, 2004 by Gwyneth Lloyd
What makes this book effective are the possibilities it offers to take part in the realm of pure gastronomic ritural - from cooking to digestion. Read morePublished on February 28, 2004 by Keith Tate
I?m inspired to write from recent praise about ?East of Paris? in Saveur Magazine. David Bouley in his first book, creates a kitchen imbued with Western sensibility and... Read morePublished on January 21, 2004 by Tomoko Akashi