Tafelspitz und Fledermaus: Die Wiener Rindfleischküche

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Erstmals wird hier die Kulturgeschichte der Wiener Rindfleischküche aufgezeichnet. Während viele Speisen der klassischen Wiener Küche aus den Kronländern bzw. Ungarn stammen, ist das gekochte Rindfleisch eine originäre Wiener Spezialität. Anhand 238 Rezepten zeigt die Autorin, wie die Tradition in die heutige Küche gerettet wurde.

Product details

EAN/ISBN:: 9783854761679
Edition:: 1
Medium:: Bound edition
Number of pages:: 220
Publication date:: 2005-11-01
Publisher:: Mandelbaum
Languages:: german

EAN/ISBN:: 9783854761679
Edition:: 1
Medium:: Bound edition
Number of pages:: 220
Publication date:: 2005-11-01
Publisher:: Mandelbaum
Languages:: german

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