Viennese Cooking: Vienna's Most Famous Cookbook Adapted for American Use
Cultural Heritage Austrian Cuisine European Cookbook Historical Cookbook Beginner-Friendly Cooking Gift Cookbook Transatlantic Adaptation
Viennese Cooking: Vienna’s Most Famous Cookbook Adapted for American Use is the 1985 hard-cover classic that brought authentic Viennese café and home-kitchen traditions to U.S. stoves. Written by the husband-and-wife team of O. and A. Hess and published by Random House, this compact 140-page reference translates 100-plus beloved recipes—Wiener schnitzel, Sachertorte, apple strudel, goulash, Kaiserschmarrn—into American measurements, ingredients, and step-by-step instructions that any confident beginner can follow. The result is a time-capsule cookbook that still outperforms many modern titles for clarity, accuracy, and taste.
What sets this copy apart is its personal touch: a neat gift inscription in pencil on the front blank page, making it an ideal present for anyone who cherishes both culinary heritage and thoughtful giving. The dust-jacketed hardback is built to survive heavy kitchen use; at just under 500 g and 22 cm tall, it fits neatly on a cookbook stand or a crowded shelf. Pages are crisp, un-dog-eared, and free of spills, so the vivid black-and-white photos and period typography remain sharp and inspiring.
Collectors value the 1985 first U.S. edition because it predates the reprints and remains the most faithful English-language adaptation of the original Viennese text. Young adults learning to cook, seasoned bakers hunting the perfect Sachertorte glaze, and food historians exploring Austro-Hungarian culture all rely on this affordable, approachable volume. In acceptable condition with only minor front-end marks, this inscribed copy offers both utility and nostalgia—an inviting gateway to the imperial flavors of Vienna without the cost of a plane ticket.
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