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.
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.