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East of Paris: The New Cuisines of Austria and the Danubeby David Bouley and Melissa Clark and Mario Lohninger
Synopses & Reviews
David Bouley, universally praised as one of the most important chefs cooking today, shares his recipes from Austria and other regions of the Danube in this stunning, beautifully illustrated, one-of-a-kind cookbook.
East of Paris embraces Austrian culture, lifestyle, and — above all else — the new Austrian cuisine, as interpreted by the renowned David Bouley. Praised as one of the top chefs in the world, Bouley, in collaboration with executive chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine is truly unique, capturing the peak flavor in its ingredients, combining classic techniques and influences from around the world, and translating them into a culinary language with an Austrian gestalt.
All of the recipes here have been prepared for the home cook; some are from Bouley and Lohninger's own repertoire, and some are reinvented traditional dishes that have been made in Austrian homes for generations. Featuring extraordinary photographs by Thomas Schauer, East of Paris introduces readers to a refined cuisine that draws on Austrian cooking, is prepared with the highest standards, and goes well beyond the culinary canon.
"[F]ood that takes the simple, sometimes heavy favorites of Austria to rarefied heights, resulting in concoctions such as Venison Strudel with Plum Jam, Chestnuts and Brussels Sprouts....This is sure to make a splash." Publishers Weekly
"A work of invention and imagination, East of Paris appeals chiefly to the restaurant's many devotees, but only expert chefs will likely find success with the complex recipes." Booklist
Much more than just a cookbook, East of Paris celebrates the culture and lifestyle, as well as the cuisine, of Austria. Renowned Chef David Bouley and Executive Chef Mario Lohninger share their innovative recipes for Austrian dishes that they have adapted and lightened, while never compromising on flavor. Here, in Bouley's first and long-awaited cookbook, he offers innovative cooking techniques that complement indigenous ingredients and classic regional dishes, to present delicious and unique meals. Feauturing extraordinary photos by Thomas Schauer, East of Paris is as gorgeous as the Austrian landscape itself.
David Bouley, universally praised as one of the best chefs cooking today, has written his first cookbook, a cause for celebration. Along with Chef Mario Lohninger and Melissa Clark, he shares his recipes from Austria and other regions of the Danube in a stunning, beautifully illustrated, one–of–a–kind cookbook.
East of Paris is a cookbook that embraces Austrian culture, lifestyle and cuisine as interpreted by Chef David Bouley. Universally praised as one of the best chefs cooking today, Bouley, in collaboration with Executive Chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine, along with some traditional recipes and those by some of Austria's most celebrated chefs, is the basis for the book. It also explores the cultural significance of Austrian cuisine, both currently and historically, and how it plays a part in the rich recreational and sports tradition that Austria enjoys.
About the Author
David Bouley was born and raised in Connecticut. He worked in restaurants from an early age, spending time in New Mexico, Cape Cod, and eventually France. After studying at the Sorbonne, he worked for some of Europe's most acclaimed chefs, including Roger VergÉ , Paul Bocuse, JoË l Robuchon, Gaston Le” tre, and FrÉ dy Girardet. Bouley first became interested in Austrian cuisine when he worked as a cook for the Vienna Park restaurant in New York City at the beginning of his career. In 1987, he opened his own restaurant, Bouley, in Tribeca. It earned four stars from the New York Times and received James Beard Foundation awards for best restaurant and best chef. From 1991 to 1996, Bouley was rated the #1 restaurant in the Zagat survey. In 1997, Bouley Bakery opened to enormous acclaim, earning David his second four-star review in the Times. In 1999, David opened Danube, featuring his interpretation of Eastern European cuisines. In February 2002, Bouley Bakery was relaunched as Bouley, picking up where David's first restaurant left off. East of Paris is his first cookbook.
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