Cuisine Et Patisserie AUSTRO-HONGROISES Scheibenbogen, Antoine Food And Drink::Cooking,Food And Drink::Cooking::Dessert::Pastry,Food And Drink::Cooking::Methods,Re-image

Cuisine Et Patisserie AUSTRO-HONGROISES Scheibenbogen, Antoine Food And Drink::Cooking,Food And Drink::Cooking::Dessert::Pastry,Food And Drink::Cooking::Methods,Re

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140 pages. 19 x 11.5 cm. A scarce title featuring the most famous regional recipes from the Hungarian and Austrian cuisine including soups, Polish-style borscht, carp, pike, game, goulash, and the famous Viennese pastry. One chapter is devoted to eastern Asian recipes as well as French and Austrian pastry. The author, Antoine Scheibenbogen (1836-1902) was an Austrian subject and the former first aide to Empress Elisabeth of Austria. Introduction by Pierre Lacam and preface by Ferdinand Grandi. [BITTING 420]. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. Interior lightly toned. Covers heavily rubbed. Stamp on title page: EXPOSITION CULINAIRE, Diplôme d'Honneur.

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