Austrian Recipes

• Wiener schnitzel - A thin slice of tenderized meat, dipped in wheat flour, eggs and breadcrumbs and then fried in butter or lard. Traditional Wiener schnitzel is made with veal, but pork is often used now a days, and there are even variants made using turkey. Wiener schnitzel is traditionally served with potato salad and a slice of lemon as accompaniments.
  
  
• Tafelspitz - Beef boiled with root vegetables - the rump of a young ox is typically used. Tafelspitz is the name of both the dish, and the particular meat cut.
  
  
• Knödel - Dumplings made from potatoes (Kartoffelknödel) or dried/stale bread with milk and egg (Semmelknödel). A variation made with chopped bacon as well (Speckknödel) is sometimes used as an ingredient in soups.
  
  
• Goulash - The Austrian version of the traditional Hungarian meat stew. Made from beef, onions, and red peppers, and flavored with paprika.
  
  
• Vanillekipferl - A traditional Viennese biscuit, vanilla-flavored, and made from ground almonds or hazelnuts. The biscuits are crescent-shaped, and are supposed to have been originally created to celebrate a victory of the Austrian army over the Ottoman Turks in one of the many wars between the countries.
  
  
• Palatschinken - A traditional Austrian thin pancake. Palatschinken are traditionally filled with apricot jam and sprinkled with sugar, but other fillings, sometimes even savoury fillings, may also be used.
  
  
  
• Kaiserschmarrn - A dessert made from shredded pancakes with raisins, served with fruit compotes and sprinkled with powdered sugar.
  
  
  
• Apple strudel (German: Apfelstrudel) - A pastry-based dessert. A pastry jacket is filled with apples, sugar and raisins. Cinnamon and/or rum may also be added for flavor.
  
  
• Sachertorte - A chocolate cake with a layer of apricot jam in the middle and dark chocolate icing. The cake was originally invented in 1832 by Franz Sacher, a Jewish baker, who was in the employee of the famous statesman, Prince Klemens Wenzel von Metternich.

• Austrian Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Osterreichs Kuche: 43 Rezepte - Austrian Cuisine: 43 Recipes (Deutsch - English) By Risch-Lau & Gebr. Metz Risch-Lau & Gebr. Metz Paperback (47 pages)   Product Description: Text in German and English. Illustrated with color photographs.

Country Cookbook By Dolores E. Kupsh Fundcraft Publishing, Inc. Spiral-bound (126 pages)   Product Description: The cooking skills of our ancestors from Czechoslovakia, Germany, Bavaria and Austria have been combined along with the "Proud to Be An American" way of food preparation. Sections include: Appetizers, Relishes & Pickles, Soups, Salads & Sauces, Main Dishes, Meats, Poultry & Seafood, Breads, Rolls, Pies and Pastry, Cakes, Cookies, Frostings & Confections, Desserts, Beverages, Sandwiches & Miscellaneous, Kids Dishes.

Recipes From Around The World By Unknown Rachel Snode Kindle Edition List Price: $2.25 Lowest New Price: $2.25 Usually ships in 24 hours (As of 19:23 Pacific 3 Jul 2009 More Info) Click Here Product Description: If you enjoy mixing things up and trying different foreign or exotic foods, you will love this recipe book! this book has a new recipe for everyday of the year, beginning in January and going all the way through December. This books contains recipes from Ireland, Germany, China, Austria, India, Russia and many more places from around the world. Give your tongue the chance to taste a few of these foreign dishes and you will not be able to get enough!

A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage By Greg Patent Wiley Hardcover (400 pages) List Price: $34.95 Lowest New Price: $14.31 Lowest Used Price: $11.95 Usually ships in 24 hours (As of 19:23 Pacific 3 Jul 2009 More Info) Click Here Product Description: "In this book, I'm embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place." —Greg Patent A Baker's Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent's exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, Patent learned the secrets to traditional baked goods originating from thirty-two different nations. From Scotland and Austria to India and Thailand to Mexico, Norway, and West Africa, the recipes represent the best of each culture's beloved culinary traditions. Chapters are organized by categories of baked goods, and include Fried Pastries and Doughs, Flatbreads and More, Savory Pastries, Sweet Pastries, Savory Yeast Breads and Pies, Sweet Yeast Breads, Cookies and Cookie-Like Pastries, and Dessert Cakes, Tortes, and Pies. Patent provides detailed information on the origin of each recipe and its ingredients, and gives a real sense of the cultural heritage behind each dish. Recipes are easy enough for home cooks of any level to master, and include everything from Jewish Matzoh, Eastern European Rugelach, and Sweet Irish Soda Bread to Russian Meat Piroshki, Italian Pignoli Cookies, and Chinese-Style Almond Sponge Cake. The book is accompanied by an hour-long DVD in which Patent provides hands-on instruction in making Strudel, Pretzels, Cannoli, Kransakake, and much more.