by David Bouley

Features:

• Roasted Duck with Potato Dumplings and Red Cabbage
• Austrian Potato Salad with Fresh Black Truffles
• Almond-Crusted Halibut with Asparagus, Porcini and Kohlrabi Puree
• Walnut Praline Cake
• Christmas Stollen
• and much more!

East of Paris embraces Austrian culture, lifestyle, and—above all else—the new Austrian cuisine, as interpreted by the renowned David Bouley.

This cuisine is truly unique, capturing the peak flavor in its ingredients, combining classic techniques and influences from around the world, and translating them into the culinary language with an Austrian gestalt.

East of Paris introduces readers to a refined cuisine that draws on Austrian cooking, is prepared with the highest standards, and goes well beyond the culinary canon.

Contents

1. Introductions
2. Along the Danube: A Brief History of Austrian Cuisine
3. Fall
4. Winter
5. Spring
6. Summer
7. Signature Dishes
8. Traditional Sweets and Coffeehouse Favorites
9. Pantry
10. Wine Notes

Index

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