Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans (Hardcover)
One of Gutenbrunner's restaurants, Cafe Sabarsky, is located in the Neue Museum off of 5th Avenue in Manhattan. I discovered the food as a happy accident. Happy, because shortly after I ate there the line for the restaurant tripled in size. There was no line for the museum. Gutenbrunner's food is very traditional and traditionally inspired Austro-Hungarian cuisine. Austro-Hungarian might not sound especially exotic, but when one considers the boring superfluity of esoteric-sounding comfort-food menus (artisanal pot roast with unfamiliar regional ingredients), it's pleasing to rediscover one of comfort food's origin stories, especially when that origin story is as refined as Neue Cuisine. These are not particularly difficult recipes, though. The beef goulash is easy to make and very good for fans of goulash. The spatzle, while requiring minimal ingredients, is more challenging but also very good. The cocktails are dignified. Neue Cuisine is a cookbook that combines the indulgent Imperial traditions with the new Austrian minimalism and design-directed culture. A great gift for fans of Klimt, mushrooms, and schnitzel (who isn't?!). -- Cameron Carlson— From June 2012
Known for his modern take on classic Austrian cuisine, Chef Kurt Gutenbrunner shares his favorite contemporary and traditional recipes, and the cultural heritage that has inspired him. Internationally acclaimed Austrian chef Kurt Gutenbrunner, whose New York City restaurants include Cafe Sabarsky, Wallse, and Blaue Gans, brings to the home kitchen the fascinating Viennese cafe and restaurant traditions from the fin de siecle to today. Neue Cuisine is one of the first publications to feature not only Austrian cooking but also art and design. More than 100 recipes cover Viennese specialties, such as apple strudel and Wiener Schnitzel, as well as modern dishes using fresh-from-the-market ingredients, such as pea soup with pineapple mint; spatzle with white corn, Brussels sprouts, mushrooms, and tarragon; and lobster with cherries, fava beans, and Bearnaise sauce. Photographed with period tabletop accessories and art from the Neue Galerie to capture the elegance of Vienna in 1900, these easy-to-prepare dishes are perfect for a variety of occasions.
About the Author
Kurt Gutenbrunner has received accolades for updating traditional Austrian cooking. Jane Sigal writes for the New York Times and is a contributing editor at Food & Wine. Ronald S. Lauder is the cofounder of Neue Galerie, New York, Museum for Austrian and German Art. Renee Price is the director and Janis Staggs is the associate curator of Neue Galerie. Ellen Silverman’s photographs have appeared in leading lifestyle magazines.
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"The Neue Galerie in New York is this tiny, well thought out museum focusing on the art of Vienna, and this publication is chef Gutenbrunner’s cookbook version of that establishment. Encompassing his love for Austrian food and Viennese cafes, the book includes recipes from three traditional restaurants: Wallsé, Café Sabarsky, and Blaue Gans. When you are done using it for dinner, it doubles as a coffee table art piece." ~Zagat
"What makes this book unique, though (besides its being one of the better Austrian cookbooks on the market), is that it's not just a reflection of Viennese food culture throughout the ages; it's also a portrait of the Neue Galerie museum and the art inside. Curator Janis Staggs has written a great overview of the art scene in Vienna at the turn of the 20th century, and the book features many reproductions from the museum. A little food for thought, if you will." ~Village Voice