Alongside the original Sacher Torte, the Hotel Sacher is one of Austria's most eminent world landmarks. With the "New Sacher Cookbook", Alexandra Gürtler and Christoph Wagner make an indelible mark on modern Austrian cuisine - a cuisine as it is cooked every day in the restaurants Sacher in Vienna and Salzburg: Long-standing products, proven cooking traditions and world famous recipes from the kitchen of the former Habsburg empire, combined with simplicity, creativity and culinary vision.
This book presents clear, easy to understand recipes for the every day, alongside exquisite culinary delights that will raise the heart rate of every connoisseur of fine food. It is also a cuisine that can be easily mastered by homemakers and hobby cooks within their own four walls. A charming, splendid culinary handbook, which is complimented by enjoyable Sacher Hotel anecdotes.
"The New Sacher Cookbook" is a milestone on the Austrian cuisine landscape.
Auflage
Sprache
Illustrationen
Maße
Höhe: 12.5 cm
Breite: 17.5 cm
ISBN-13
978-3-85431-380-9 (9783854313809)
Schweitzer Klassifikation
Born in 1975, Alexandra Gürtler graduated from high school, studied at the European Training Center for Hospitality and Tourism MODUL in Vienna, and then at the College for Tourism Management. She has lived and worked in Hong Kong, the USA and France. Alexandra Gürtler has been manager of the Sacher Hotel since 2004.
Christoph Wagner, born in Linz in 1954, studied Language and Literature in both German and English, as well as culture management. He is a freelance writer and a columnist for the Austrian weekly magazine "Profil". As well as his many written contributions on cooking, the philosophy of food and cultural history, Christoph Wagner's most recent books published by Pichler Verlag include "Köstliches Ungarn", "Die Mittelmeerküche" and the annual culinary guide, "Wo isst Österreich?" written with Klaus Egle.
Hans Peter Fink was born in Feldbach in 1974. His first training in cooking and gastronomy was received at his parents' establishment. He then worked in the Arlberg Hospiz Hotel, in Restaurant Obauer (Werfen) and in Restaurant Fink Riegersburg. He has won numerous prizes at international cooking competitions. Since 2002 he has worked as a chef at the Hotel Sacher Vienna. Publications: "Herzhaft, g'sund und steirisch" (2000).
