Known for his modern take on classic Austrian cuisine, Chef Kurt Gutenbrunner shares his favorite contemporary and traditional recipes, and the cultural heritage that has inspired him. Internationally acclaimed Austrian chef Kurt Gutenbrunner, whose New York City restaurants include Cafe Sabarsky, Wallse, and Blaue Gans, brings to the home kitchen the fascinating Viennese cafe and restaurant traditions from the fin de siecle to today. Neue Cuisine is one of the first publications to feature not only Austrian cooking but also art and design. More than 100 recipes cover Viennese specialties, such as apple strudel and Wiener Schnitzel, as well as modern dishes using fresh-from-the-market ingredients, such as pea soup with pineapple mint; spatzle with white corn, Brussels sprouts, mushrooms, and tarragon; and lobster with cherries, fava beans, and Bearnaise sauce. Photographed with period tabletop accessories and art from the Neue Galerie to capture the elegance of Vienna in 1900, these easy-to-prepare dishes are perfect for a variety of occasions.       

About The Author

Kurt Gutenbrunner has received accolades for updating traditional Austrian cooking. Jane Sigal writes for the New York Times and is a contributing editor at Food & Wine. Ronald S. Lauder is the cofounder of Neue Galerie, New York, Museum for Austrian and German Art. Renee Price is the director and Janis Staggs is the associate curator of Neue Galerie. Ellen Silverman’s photographs have appeared in leading lifestyle magazines.

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