How and what was served in a well-off family household in 1740 in Austria?

Award winning chef Adi Bitterman and his co-author Katharina Puschnig pursued this question by transcribing into the language of the 21st century selected recipes from the work: The Useful Cookbook, or brief instructions wherein the proper preparation of various dishes is well described. First printed in Vienna in more modest form; now, however, since many versed in cookery gave this book their whole-hearted approval on grounds of its well thought-out approach and presentation, and as a result of multiple entreaties, we present the book in this new edition (Steyr: Johann Adam Holtzmayr’s widow and heirs, 1740).

What has survived in today’s cooking, what has disappeared? The recipes are concise and easy to follow and include many expert tips and techniques. The original recipes in German are included along with a comprehensive index of culinary terms used in Austria in Baroque times, translated into both modern German and English.

“ … Take a good beef broth, thicken it well, sour it with wine and vinegar, spice it with mixed spices and pounded cloves, put the meat in a pot or cauldron, pour the soup over it, take lemon peel chopped small, let it boil and put it on the table …”

A wonderful culinary journey into the past, to the flavourful world of Maria Theresa’s Austria. A window into the cooking culture of almost 300 years ago. This is not a recipe book for quick meals, but rather an invitation to experiment and enjoy. Sustainable cooking was the norm in those days, ‘slow food’ from 1740 so to speak.

With chapters by Ingrid Haslinger on ‘Baroque and Rococo Dining’ and Bernadette Kalteis on the use of spices, as a well as amusing and informative introductions to each chapter by Hannes Etzlstorfer providing historical background. With colour photographs by Arnold Pöschl.

“ … simmer them until they have the right thickness; is right good and healthy …”