- Hardcover: 352 pages
- Publisher: HarperCollins Canada / Non-Fiction (Oct 30 2003)
- Language: English
- ISBN-10: 0066214491
- ISBN-13: 978-0066214498
- Product Dimensions: 26.4 x 21.3 x 3.2 cm
- Shipping Weight: 1.4 Kg
- Average Customer Review: 3.8 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: #781,190 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Publishers Weekly
This collection of dishes from motorcycle-riding chef David Bouley's Danube in lower Manhattan falls in the category of challenging. A note accompanying a recipe for Grostl of Maine Lobster with Veal Ravioli, Fresh Peas, and Lemon Shallots calls it "labor-intensive to make at home, but not difficult," then provides a three-day schedule for producing the various components. Lengthy lists of ingredients are the norm in recipes for hearty fare such as Whole Roast Suckling Pig with White Wine-Braised Cabbage and Beef Cheek Goulash with Potato Puree. A recipe for Duck and Cabbage Sausages calls for rendered duck fat and sausage casings, as well as two kinds of sesame seeds. As Bouley explains in an introduction that recounts his career, this is in no way meant to be traditional Austrian fare or even fusion. Instead, it represents his imagining of "what the cuisine of Austria would be if the Austro-Hungarian Empire were still extant." Imperial dreams aside, this is food that takes the simple, sometimes heavy favorites of Austria to rarefied heights, resulting in concoctions such as Venison Strudel with Plum Jam, Chestnuts and Brussels Sprouts. Chapters are arranged by season, with Whole Roasted Foie Gras with Cherries suggested for summertime. A concluding chapter offers "signature dishes" such as Schlutzkrapfen (Austrian Cheese Ravioli with Harvest Corn and Smoked Mushrooms). As is to be expected in the face of a strong Austrian influence, desserts, such as Bohemian Plum Pancakes for fall, are a highlight here, if predictably complex: a recipe for Apple Strudel includes excellent detailed instructions and suggests that it will take two people to execute them.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
From Booklist
When star chef David Bouley opened Danube, a Viennese restaurant in New York City, some questioned whether Austrian and Hungarian cooking really merited such high-end attention. Soon a reservation at Danube became one of the city's most sought-after prizes. Bouley, his associate chef Mario Lohninger, and food writer Melissa Clark have now documented the recipes that brought Danube such acclaim. In recipes and photographs, East of Paris lays bare what diners found so intriguing. Bouley's cuisine transcends typical Viennese fare of goulash and schnitzel. Oxtail strudel canapes wrap a common Austrian meat in familiar pastry to produce an original dish. But many of Bouley's dishes seem far from anything Austrian--crab-filled avocado dumplings contain no distinctively central European ingredients save salt and sour cream. Lobster frequently appears, as do Southeast Asian ingredients on the order of lemongrass. A work of invention and imagination, East of Paris appeals chiefly to the restaurant's many devotees, but only expert chefs will likely find success with the complex recipes. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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Most helpful customer reviews
2.0 out of 5 stars
Beware, check this out from a library or friend first!,
By
This review is from: East of Paris: The New Cuisines of Austria and the Danube (Hardcover)
What can I say, many of the pictures in this book are wonderful and present the cuisine in fabulous splendor, but the recipies tend to be complex and will not come out exactly as pictured. Some of the dishes seem convoluted, particularly the dishes that require minute amounts of over a dozen ingredients.I understand that David Bouley is held in a high regard, just reading Charlie Trotter's review is enough said, but, I think that is based largely inpart on Bouley's restaurant, not the book itself. I also beleive that much of what is in this book is not meant for the novice cook. I consider myself experienced and more than capable of preparing an out and out quality meal, but this book is not helpful in explaining technique or corresponding the text and pictures to an actual outcome. I say beware of this book. Check it out from a library or borrow a copy from a friend and try the recipies first. I think that if you were to buy this based upon reviews or a cursory glance, you will be disappointed in how the recipies translate into stunning dishes in your own kitchen. If you struglle or fail, as I did, it is disheartening and should in no way reflect upon you as a cook. I will be honest, I was discouraged, but I had to sit and think about the audience for this book and the level of skill it is written for. I think anyone considering this book as a gift or addition to their own library needs to consider these two factors prior to making a purchase. And, if in doubt, spend some time looking it over carefully in a bookstore coffeeshop before you buy. Make no mistake this book is wonderfully photographed and well constructed, but contnet wise, I cannot say that it is among my favorites nor do I find it a very useful or insightful text.
5.0 out of 5 stars
Cooking like my grandma did,
This review is from: East of Paris: The New Cuisines of Austria and the Danube (Hardcover)
I don't thought I would like this book so much. But when I get it, I sat down and for 2 hours I was reading the book. As a German, this recipes sound often so familiar. My grandma kam from Prague, so her cooking was similar. For me, the recipes are easy to follow but you need your time. I am sure in the next time I will cook a lot from this book. The last year's I was in Italian-cooking, then California-cooking, now it is a change with this book. My husband will love it.
2.0 out of 5 stars
Great chef, lousy book,
By Gwyneth Lloyd (Dallas, TX USA) - See all my reviews
This review is from: East of Paris: The New Cuisines of Austria and the Danube (Hardcover)
David Bouley is one of America's great chefs. He could be our greatest culinary creator. Bouley's first cookbook is only a peephole into his talent and creation.In trying several of the recipes offered by his book, I was initially optimistic. The concepts are interesting, the preparations are layered with different nuances of flavor, and the pictures are lovely. The first hesitation I had, was when i noticed that the recipe for Mushroom Goulasch corresponded only abstractly with the photo of the dish. In the recipe, the dumplings are not dumplings, but more of a spaetzle. the spaetzle is not yellow with pieces of chive, but totally green. Finally the beautiful buttery foam in the photo is in actuality a heavy green sauce. So much for truth in advertising. the potato salad we made was first class. the tuna dish we made was fine in most respects yet sorely lacking in detail as to the slicing of the tuna (which is critical in the cooking process). the dishes were very involved, yet the final result was mediocre at best. What a waste of time! I have eaten in Bouley's restaurant (Bouley's} and followed his career from a distance for some time. He has undoubtedly squandered a great talent in some ways. Yet, I would love for him to publish i true compendium of his creations. Bouley is so talented. I feel very disappointed as i can only assume that the bulk of his oeuvre will be forever out of my reach and understanding.
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