Austrian cooking

One of four companion books by different authors (French Cooking, German Cooking, Italian Cooking) published by Spring Books London and printed in Czechoslovakia. Includes a full complement of food categories, including 20 Viennese titles in the index. Austrians are known for heavy dishes with lots of pastries, cream, sour cream, noodles and gravy. Veal is prominent (e.g., Wiener Schnitzel) along with other meats and game birds. Influences are primarily German, Hungarian and Italian. 258 pages.