Baroque Cooking 1740

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.

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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