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Viennese Cookery
Viennese Cookery
Author: Rosl Philpot
Gastronomic experts in Vienna trace the origin of Viennese cookery and hospitality right back to the beginning of the city's history -there was a Celto-Illyrian fishing village on the site of Vienna about 16 B.C. Viennese cookery is lighthearted...full of warmth, graced with natural dignity...has an enchanting smile... and is full of surprises.
ISBN: 106651
Publication Date: 1965
Pages: 246
Rating:
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4 stars, based on 1 rating
Publisher: Hodder & Stoughton, London
Book Type: Hardcover
Members Wishing: 0
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Pub. 1965. Quite a nice array of recipes- with many interesting notes. The recipes are written as paragraphs - no beginning list of ingredients. All ingredients are listed as they are used in the recipe. Samples of recipes: Kartoffelsuppe - Potato Soup; Zweibel Rostbraten - Onion Steak; Geduenstete Tauben - Stewed Pigeons; various Goulashes; various Dumplings; Faschingskrapfen - Carnival Doughnuts.


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