Monica Meehan

Based on the original recipes from the journal of a Baroness dating from the 1900s, Viennese Kitchen includes over 100 recipes ranging from starters and soups, main courses and salads, biscuits, desserts and cakes and gateaux, tortes, puddings and jams. Along with the recipes are anecdotes and stories relating to the times and the recipes; and numerous photographs of Vienna in addition to the photographs of the dishes described.

The recipes sound very appealing and look most enticing as pictured in the photographs (most but not all recipes are pictured), and it is not surprising that they tend to be more on the elaborate side and not so much every day fare. The recipes are clearly laid out and well explained, although there is no further explanation beyond the instructions, which is a shame as I would like to read a few comments about each dish. About half the recipes fall into the sweet category, biscuits, cakes, tortes and the like, and it is here that are some of the most appealing including Yeast-Based Gugelhupf, Rum Balls and Nut Torte with Mocha Cream Filling.

This is a fairly large and very well produced book, illustrated mostly in colour throughout with most of the main pictures full page in size. It makes a fascinating read and provides plenty in the way of interesting recipes with an obvious European bent.… (mere)