Vienna cuisine - Vienna's urban cuisine. Viennese cuisine is often equated with Austrian cuisine , but while elements of Viennese cuisine have spread throughout the country, some regions have retained their own unique recipes. Viennese cuisine is famous for its pastries , but also includes an extensive assortment of other unique dishes.
Content
- 1 History
- 2 Typical dishes and products
- 3 Literature
- 4 References
History
The traditions of Viennese cuisine have evolved from several sources. Since the beginning of the XVII century , the influence of Italian cuisine has been strongly influenced (for example, the famous schnitzel is probably of Milanese origin ), and in the XVIII century, along with French etiquette and language, fashion came to French cuisine . The term “Viennese cuisine” ( German Wiener Küche ) itself first appeared in German cookbooks around the end of the 18th century. From the second half of the 19th century, cookbooks began to include elements of Hungarian , Czech , Polish , Italian , Jewish and South Slavic cuisines.
Typical Dishes and Products
- Soups on beef broth with the addition of various ingredients: fritten (cut into thin strips of pancakes) - frittatenzuppe or fledlezuppe , bakerbze (small fritted pieces of dough) - bakerybenzuppe , dumplings from the liver , semolina dumplings , etc.
- Tafelspitz (beef rump boiled with seasoning) with apple horseradish
- Viennese Schnitzel with Potato Salad
- Goulash
- Boishel (veal stew and sometimes other offal)
- Bakhendl (Viennese chicken breaded )
- Zwibelrostbright - roast beef with onions
- Vanillostraten - contrary to the name roast beef with garlic , not vanilla
- Fried potatoes
- Varieties of roast beef (with onion sauce, garlic , bacon and mushrooms )
- Pork baked in a large piece ( Schweinbraten , analog of boiled pork ), with dumplings and sauerkraut
- Vienna sausages
- Kaiserschmarrn
- Plum jam
- Germknödl - lush sweet muffin stuffed with poppy seeds and vanilla sauce
- Apple strudel
- Thin pancakes
- Sacher Cake
- Various horseradish seasonings (with apples, chopped and soaked rolls, etc.), for example, apple horseradish
Literature
- Ewald Plachutta, Christoph Wagner: Die gute Küche . ISBN 3-7015-0310-9
- Albert Kofranek: Die gute Wiener Küche .
- Franz Maier-Bruck: Das große Sacher-Kochbuch. Die österreichische Küche . ISBN 3-929626-27-6
- Adolf und Olga Hess, Peter Kirischitz: Wiener Küche . ISBN 3-902397-26-8
- Meindl-Dietrich, Lechner: Kochbuch für ländliche Haushalte . ISBN 3-7040-1967-4
- Eva Mayer-Bahl u. Karl Schuhmacher (Verf.), Josef Zauner (Hrsg.): Das große Buch der österreichischen Mehlspeisen. Süße Traditionen von der Kaiserzeit bis heute ; München: BLV, 1997, ISBN 3-405-15175-9 )
- Karl Duch: Handlexikon der Kochkunst Band 1 , Trauner-Verlag, vollst. überarb. 19. Aufl. Juli 2002, ISBN 3-85487-340-9 .
- Eduard Mayer ua: Wiener Süßspeisen , Rudolf Trauner Verlag, 11. Auflage 2002, ISBN 3-85320-359-0 .
Links
- Kuznetsova E.K. The best recipes of world cuisine . - M .: OLMA-PRESS Invest, 2004. - p. 191: ill. ISBN 5-94848-158-1