My friends and family often tease me that the reason I specialize in MeditArabian (Mediterranean & Middle Eastern) cuisine is because my research takes me to warm climates often! The truth is that the winter has always been hard on me. I really suffer in cold temperatures, and often my only escape is baking. During the long Washington winters, you'll often find me in my kitchen with the oven blazing and opera music blaring.
After a few days of testing recipes from The Viennese Kitchen cookbook, winter seems to be slightly more bearable, even for me. The rich photography transports you to elegant cafes where puffy souffles, smooth strudels, and savory crepes are commonplace. Written by mother/daughter duo Maria von Baich and Monica Meehan, the work is based on Tante Hertha's (an early 20th century baroness) personal cookbook.
The Viennese Kitchen is a gastronomic time capsule where food, family stories, and Vienna's history are gracefully connected.Sprinkled with vintage photos and extensive memoir, the work reminds us that even the smallest piece of family history, when combined with treasured recipes, can open up a whole new world to strangers.
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| Elsa's Apple Slices |
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| Orange Buttercream Torte |
I tried the Orange Buttercream Torte and Elsa's Apple Slices. Both were perfect - rich, balanced, sweet, satisfying - just the way family desserts should be. The recipes were accurate and instructions on point. Luckily, there are still 38 baked goods to try in this book - that should take me just about to Valentine's Day. By then, I'll be ready to tackle bigger subjects like the influence of the Ottoman Empire on Austrian cuisine - and Italy's Austrian roots. I'd like to extend a heartfelt thanks to Tante Hertha, Monica Meehan, and Maria von Baich for their heart warming stories, and palette pleasing recipes.
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