The Viennese kitchen : Tante Hertha's book of family recipes
(Book)

Meehan, great-niece of Tante Hertha, and von Baich, Meehan's mother, share family recipes passed down from their Viennese aunt in this attractive and appetizing book. Tante Hertha is Baroness Hertha Freiin von Winkler, a woman clearly ahead of her time, who served as a Red Cross nurse during WWI, started her own photography studio, and after WWII established her own catering company. Her passion for food and cooking is evident in the array of recipes offered up in this collection. From the simple but mouth-watering fish croquettes and crescents with ham filling to rolled beefsteak and szegediner goulash, Tante Hertha knew how to create meals that appealed to the heart as well as the palate. Chock-full of striking photographs of local architecture as well as the dishes included in the book, there is much that will appeal. An absolutely gorgeous pork roast with root vegetables practically jumps off the page as does the exquisite gentleman's torte with cheese, salami, pumpernickel, and black forest ham. Tante Hertha's repertoire includes soups, meat and fish, sides and salads, and a wide range of desserts from cookies and cakes to puddings and jams. Those unfamiliar with Viennese dishes will be tempted by the luscious photographs and enticing food, and those who already enjoy the cuisine will welcome Tante Hertha's expert guidance on making these classic dishes. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved.

Food writer Meehan is the great-niece of the titular Tante Hertha, whose handwritten recipe notebook is the basis for this cookbook. Meehan and her mother, von Baich, interweave history and biography with historical recipes updated for modern kitchens. Savory offerings include Fischrollchen (Fish Croquettes), Wiener Schnitzel, and Lachsfleckerln (Baked Noodles with Salmon). Roughly half the book is devoted to cookies, dumplings, tortes, slices, and other traditional sweets. Can't get enough of Viennese cuisine? Try Kurt Gutenbrunner's Neue Cuisine and, if you can find it, Rick Rodgers's excellent but out-of-print Kaffeehaus. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Food writer Meehan is the great-niece of the titular Tante Hertha, whose handwritten recipe notebook is the basis for this cookbook. Meehan and her mother, von Baich, interweave history and biography with historical recipes updated for modern kitchens. Savory offerings include Fischröllchen (Fish Croquettes), Wiener Schnitzel, and Lachsfleckerln (Baked Noodles with Salmon). Roughly half the book is devoted to cookies, dumplings, tortes, slices, and other traditional sweets. Can't get enough of Viennese cuisine? Try Kurt Gutenbrunner's Neue Cuisine and, if you can find it, Rick Rodgers's excellent but out-of-print Kaffeehaus.

Meehan, great-niece of Tante Hertha, and von Baich, Meehan's mother, share family recipes passed down from their Viennese aunt in this attractive and appetizing book. Tante Hertha is Baroness Hertha Freiin von Winkler, a woman clearly ahead of her time, who served as a Red Cross nurse during WWI, started her own photography studio, and after WWII established her own catering company. Her passion for food and cooking is evident in the array of recipes offered up in this collection. From the simple but mouth-watering fish croquettes and crescents with ham filling to rolled beefsteak and szegediner goulash, Tante Hertha knew how to create meals that appealed to the heart as well as the palate. Chock-full of striking photographs of local architecture as well as the dishes included in the book, there is much that will appeal. An absolutely gorgeous pork roast with root vegetables practically jumps off the page as does the exquisite gentleman's torte with cheese, salami, pumpernickel, and black forest ham. Tante Hertha's repertoire includes soups, meat and fish, sides and salads, and a wide range of desserts from cookies and cakes to puddings and jams. Those unfamiliar with Viennese dishes will be tempted by the luscious photographs and enticing food, and those who already enjoy the cuisine will welcome Tante Hertha's expert guidance on making these classic dishes. (Jan.)