Cooking - the Austrian Way PDF
Preview Cooking - the Austrian Way
e a s y m e n u e t h n i c c o o k b o o k s Cooking r e v i s e d a n d e x p a n d e d t h e t h e t o i n c l u d e n e w l o w - f a t AUSTRIAN a n d v e g e t a r i a n r e c i p e s w a y w a y H E L G A H U G H E S t h e w a y Cooking AUSTRIAN Disclaimer: Some images in the original version of this book are not available for inclusion in the eBook. To my cooking teacher, Frau Anna Merighi, whose favorite saying was “Liebe geht durch den Magen,” (“Love goes through the stomach”) Copyright © 2004 by Lerner Publications Company All rights reserved. International copyright secured. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—with- out the prior written permission of Lerner Publications Company, except for the inclusion of brief quotations in an acknowledged review. Lerner Publications Company, A division of Lerner Publishing Group 241 First Avenue North Minneapolis, MN 55401 U.S.A. Website address: www.lernerbooks.com Library of Congress Cataloging-in-Publication Data Hughes, Helga. Cooking the Austrian way / by Helga Hughes.—Rev. and expanded. p. cm. — (Easy menu ethnic cookbooks) Summary: An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country. eISBN: 0–8225–1698–5 1. Cookery, Austrian—Juvenile literature. 2. Austria—Social life and customs—Juvenile literature. [1. Cookery, Austrian. 2. Austria—Social life and customs.] I. Title. II. Series. TX721 .H82 2004 641.59436—dc21 2002152146 Manufactured in the United States of America 1 2 3 4 5 6 – JR – 09 08 07 06 05 04 e a s y m e n u e t h n i c c o o k b o o k s Helga Hughes a • t h e w a y r e v i s e d a n d e x p a n d e d t o i n c l u d e n e w l o w - f a t a n d v e g e t a r i a n r e c i p e s Lerner Publications Company Minneapolis Cooking AUSTRIAN C o n t e n t s INTRODUCTION, 7 The Land and Its People, 8 Regional Cooking, 9 Holidays and Festivals, 10 BEFORE YOU BEGIN, 17 The Careful Cook, 18 Cooking Utensils, 19 Cooking Terms, 19 Special Ingredients, 20 Healthy and Low-Fat Cooking Tips, 22 Metric Conversions Chart, 23 AN AUSTRIAN TABLE, 25 An Austrian Menu, 26 BREAKFAST, 29 Jelly Rolls, 30 Cinnamon and Almond Snails, 32 DINNER, 35 Egg Custard Soup, 36 Paprika Chicken, 37 Breaded Veal, 38 Trout Vienna Style, 41 Potato Noodles, 42 SUPPER, 57 Cooked Potato Salad, 43 Broccoli Salad with Bacon, 45 Cucumber Salad, 46 Mixed Green Salad, 46 DESSERTS & PASTRIES, 49 Linzer Cake, 50 Salzburger Sweet Soufflé, 53 Sacher Cake, 54 Pork Stew, 58 Colorful Variety Platter, 60 Tomato Baskets, 60 Salami Cones, 60 Herb-Stuffed Eggs, 61 Smoked Salmon-Stuffed Eggs, 61 HOLIDAY & FESTIVAL FOOD, 63 Bacon Bread, 64 Holiday Fruit Bread, 66 Fried Carp, 67 Red Cabbage with Apples, 68 INDEX, 70 Introduction Austrian cuisine typifies the saying that “variety is the spice of life.” Throughout Austrian history, different groups of people settled in the country, and each group brought its own customs and cuisine. As the various groups mixed, they helped shape Austrian culture. In ancient times, Celts and Romans settled in Austria, and the country became part of the Roman Empire. Later, various Germanic groups and Magyars (Hungarians) settled there. Austria had various rulers until the tenth century A.D., when the Babenberg family gained control. The Babenbergs ruled for two hundred years, and Vienna became an important trading center during their reign. Crusaders (Christian soldiers who fought to win Palestine from the Muslims during the eleventh, twelfth, and thirteenth centuries) stopped in Vienna on their way home from the Middle East. They brought sugarcane, muscat, and spices such as pepper, ginger, cinna mon, cloves, and nutmeg, which Austrians incorporated into their foods. In 1278 the powerful Habsburg family took control of Austria and acquired surrounding regions. In 1683, under Habsburg rule, Austria Austrian cooking is influenced by many world cuisines. A hearty Austrian dinner might include paprika chicken (recipe on page 37), potato noodles (recipe on page 42), and egg custard soup (recipe on page 36). 7 CZECH REPUBLIC D a n u b e R i v e r SLOVAKIA Linz UPPER VIENNA Vienna AUSTRIA SWITZERLAND LOWER AUSTRIA GERMANY Eisenstadt Salzburg Neusiedler Lake Bregenz AUSTRIA BURGENLAND VORARLBERG HUNGARY TIROL Innsbruck SALZBURG STYRIA Graz TIROL LIECHTENSTEIN CARINTHIA Klagenfurt ITALY SLOVENIA conquered Hungary and became the center of a huge and powerful empire. Austrian cooking was influenced yet again—by foods from Romania and the former republics of Czechoslovakia and Yugoslavia. During the 1700s and 1800s, famous composers such as Mozart and Haydn lived in Austria. The Habsburgs ruled this cultural center, the Austrian Empire, for six hundred years, until its downfall during World War I (1914–1918). The empire consisted of more than fifty million people and included twelve nationalities. Many of Austria’s famous recipes developed as a result of this long and complex history. The Land and Its People Austria is only about the size of Maine, but it has a population of more than 7.5 million people—approximately six times the popu lation of Maine. Austria is bordered by Switzerland and 8
The list of books you might like
