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East of Paris: The New Cuisines of Austria and the Danube
     

East of Paris: The New Cuisines of Austria and the Danube

4.0 1
by David Bouley, Melissa Clark, Mario Lohninger
 

David Bouley, universally praised as one of the best chefs cooking today, has written his first cookbook, a cause for celebration. Along with Chef Mario Lohninger and Melissa Clark, he shares his recipes from Austria and other regions of the Danube in a stunning, beautifully illustrated, one–of–a–kind cookbook.

East of Paris is a

Overview

David Bouley, universally praised as one of the best chefs cooking today, has written his first cookbook, a cause for celebration. Along with Chef Mario Lohninger and Melissa Clark, he shares his recipes from Austria and other regions of the Danube in a stunning, beautifully illustrated, one–of–a–kind cookbook.

East of Paris is a cookbook that embraces Austrian culture, lifestyle and cuisine as interpreted by Chef David Bouley. Universally praised as one of the best chefs cooking today, Bouley, in collaboration with Executive Chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine, along with some traditional recipes and those by some of Austria's most celebrated chefs, is the basis for the book. It also explores the cultural significance of Austrian cuisine, both currently and historically, and how it plays a part in the rich recreational and sports tradition that Austria enjoys.

Editorial Reviews

Publishers Weekly
This collection of dishes from motorcycle-riding chef David Bouley's Danube in lower Manhattan falls in the category of challenging. A note accompanying a recipe for Grostl of Maine Lobster with Veal Ravioli, Fresh Peas, and Lemon Shallots calls it "labor-intensive to make at home, but not difficult," then provides a three-day schedule for producing the various components. Lengthy lists of ingredients are the norm in recipes for hearty fare such as Whole Roast Suckling Pig with White Wine-Braised Cabbage and Beef Cheek Goulash with Potato Puree. A recipe for Duck and Cabbage Sausages calls for rendered duck fat and sausage casings, as well as two kinds of sesame seeds. As Bouley explains in an introduction that recounts his career, this is in no way meant to be traditional Austrian fare or even fusion. Instead, it represents his imagining of "what the cuisine of Austria would be if the Austro-Hungarian Empire were still extant." Imperial dreams aside, this is food that takes the simple, sometimes heavy favorites of Austria to rarefied heights, resulting in concoctions such as Venison Strudel with Plum Jam, Chestnuts and Brussels Sprouts. Chapters are arranged by season, with Whole Roasted Foie Gras with Cherries suggested for summertime. A concluding chapter offers "signature dishes" such as Schlutzkrapfen (Austrian Cheese Ravioli with Harvest Corn and Smoked Mushrooms). As is to be expected in the face of a strong Austrian influence, desserts, such as Bohemian Plum Pancakes for fall, are a highlight here, if predictably complex: a recipe for Apple Strudel includes excellent detailed instructions and suggests that it will take two people to execute them. (Nov.) Forecast: This is yet another beautifully produced restaurant cookbook that will likely confound any but the most intrepid home cooks. The Austrian influence is unique, however, and Bouley is a big name due to his other eponymous restaurant. This is sure to make a splash, but unlikely to become a backlist classic. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780066214498
Publisher:
HarperCollins Publishers
Publication date:
11/11/2003
Edition description:
First Edition
Pages:
346
Product dimensions:
8.40(w) x 10.38(h) x 1.25(d)

Related Subjects

Meet the Author

David Bouley was born and raised in Connecticut. He worked in restaurants from an early age, spending time in New Mexico, Cape Cod, and eventually France. After studying at the Sorbonne, he worked for some of Europe's most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, and Frédy Girardet. Bouley first became interested in Austrian cuisine when he worked as a cook for the Vienna Park restaurant in New York City at the beginning of his career. In 1987, he opened his own restaurant, Bouley, in Tribeca. It earned four stars from the New York Times and received James Beard Foundation awards for best restaurant and best chef. From 1991 to 1996, Bouley was rated the #1 restaurant in the Zagat survey. In 1997, Bouley Bakery opened to enormous acclaim, earning David his second four-star review in the Times. In 1999, David opened Danube, featuring his interpretation of Eastern European cuisines. In February 2002, Bouley Bakery was relaunched as Bouley, picking up where David's first restaurant left off. East of Paris is his first cookbook.

A food columnist for the New York Times, Melissa Clark has written thirty-two cookbooks, including her latest, Cook This Now, a personal collection of seasonally driven, inventive comfort food. She was born and raised in Brooklyn, New York, where she lives with her husband and daughter.

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East of Paris: The New Cuisines of Austria and the Danube 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Most of Middle Europe comprised the old Austro-Hungarian, Habsburg Empire, and its influence stretched from the Arctic to the Sahara, from the Oder to the Urals. As Bouley himself states in the Foreword, his restaurant 'Danube' and this book is a fantasy, updating the cuisine of a country that no longer exists. These recipes are wondrous in-jokes if you know Germano-Austrian food and history, and if you don't, at least you can see what's going on in NYC with contemporary Californian-Franco techniques.