Viennese cuisine - Peter Grunauer

The popular conception of dining in Vienna is a selection of rich and heavy meat dishes followed by sweet cakes with whipped cream. However in this book two restaurateurs who have pioneered a new approach explain how it is possible to eat well and healthily in the Viennese way without sacrificing variety and flavour.;The recipes emphasize light meals and provide a variety of new ways to prepare game, fish and meat as well as a range of soups and starters. In keeping with modern tastes, there is particular emphasis on salads and vegetable dishes, both as courses on their own and to accompany other dishes.;No book on the food of Vienna can ignore the puddings and pastries for which Austria is famous and included are recipes for pancakes and torten, fruit dumplings and chocolate puddings.