East of Paris: The New Cuisines of Austria and the Danube

by David Bouley, Melissa Clark

David Bouley, universally praised as one of the best chefs cooking today, has written his first cookbook, a cause for celebration. Along with Chef Mario Lohninger and Melissa Clark, he shares his recipes from Austria and other regions of the Danube in a stunning, beautifully illustrated, one–of–a–kind cookbook. East of Paris is a cookbook that embraces Austrian culture, lifestyle and cuisine as interpreted by Chef David Bouley. Universally praised as one of the best chefs cooking today, 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, along with some traditional recipes and those by some of Austria's most celebrated chefs, is the basis for the book. It also explores the cultural significance of Austrian cuisine, both currently and historically, and how it plays a part in the rich recreational and sports tradition that Austria enjoys.

Genres: Cookbooks, Food

352 pages, Hardcover

First published November 1, 2003

Reviews

[Daisy · Rating 4 out of 5]

I'll update this review after I've made something from this book, but in the meantime:

Most of these recipes are a little too fancy for me or for my way of cooking. But there are plenty I'd try. It's organized by season and then goes into some specialties, then desserts and Kaffeehaus fare. I might try Bohemian Plum Pancakes or Rösti Potatoes or even Parsley Puree from the Pantry section which has some other useful recipes. Also it's always fun to compare a classic recipe from a book like this with another version from your favorite go-to book to see what's the difference between Schnitzel recipes, for example, or Spätzle or Gugelhupf.
I might try:
Walnut Praline Cake
Leaf Spinach with Poached Eggs
Mushroom Goulash with Chive Dumplings
Linzeraugen