Viennese Cuisine

In the spirit of Nouvelle Cuisine, this beautifully illustrated volume introduces a light but faithful rendition of the traditionally heavy Viennese cookery. New York-based chefs Grunauer and Kisler perform some 160 recipes adroitly, with each dish thoughtfully prepared and skillfully presented. Especially creative are the seafood selections: salmon steak in puff pastry with a sorrel sauce; striped bass studded with fennel with a littleneck clam sauce; Coho baby salmon with glazed grapes. Elegant veal preparations feature sliced veal steaks in morel sauce with potato dumplings; medallions of veal with asparagus sabayon in Riesling sauce; and the traditional paprikaschnitzel. Sweetbreads receive special attention in cream soup with herbs and sweetbread cubes, and in sauteed sweetbread and chicken mousse dumplings in vermouth sauce. Glorious Austrian desserts are concisely described: fruit dumplings, apple strudel, farmer cheese crepes with warm vanilla sauce. Professional chefs will find this book particularly attractive since a majority of the dishes are quick sautes. Friedman translated material from the German. (November 6)