20120112-187391-neue-cuisine.jpgFor this week's wintry edition of Bake the Book we're heading to scenic, snowy Vienna, a place where coffeehouses and glorious pastry are taken very seriously. Austrian-born chef Kurt Gutenbrunner has taken it upon himself to bring the region's history of cuisine, art, and design to these shores through his New York restaurants and his newly released cookbook, Neue Cuisine.

With recipes for schnitzels, spätzles, and sausages, Neue Cuisine covers all aspects of Austrian cooking both classic and reinvented—but it's the pastry chapters (not to mention the desserts at Café Sabarsky) that have us whipping up plenty of schlag. Over the next two weeks we'll be glazing a dense and chocolaty Sachertorte with apricot jam, filling flaky strudels with apples and sweet quark cheese, and building a gorgeously layered Caramel Cream Layer Cake.

Win A Copy!

Thanks to the generous folks over at Rizzoli, we are giving away five (5) copies of Neue Cuisine this week.

All you have to do is tell us about your favorite Austrian dessert in the comments section below.

The standard Serious Eats contest rules apply.

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