In this cookbook Neue Cuisine, The Elegant Tastes of Vienna, Chef Kurt Gutenbrunner shares his favorite contemporary and traditional recipes, and the cultural heritage that has inspired him. Chef Gutenbrunner brings to the home kitchen the fascinating Viennese cafe and restaurant traditions from the fin de siecle to today. Neue Cuisine is one of the first publications to feature not only Austrian cooking but also art and design. More than 100 recipes cover Viennese specialties, such as apple strudel and Wiener Schnitzel, as well as modern dishes using fresh-from-the-market ingredients, such as pea soup with pineapple mint, spätzle with white corn, Brussels sprouts, mushrooms, and tarragon, and lobster with cherries, fava beans, and Bearnaise sauce. Photographed with period tabletop accessories and art to capture the elegance of Vienna in 1900, these easy-to-prepare dishes are perfect for a variety of occasions.