Inextricably linked to Viennese cuisine is the name Plachutta. With over a million copies sold, the Viennese chef has created a unique legacy in cookbooks. His refined recipes, which are also easy for beginner cooks to replicate, have been introducing hobby chefs to Viennese cuisine for many years. This volume includes all the important classics, from apple strudel and goulash to Tafelspitz and vanilla crescents. A must-have for all lovers of the Danube metropolis! The special Viennese savoir-vivre of good food has historical roots. The Habsburg Empire united many different nations, whose cuisines were imported into the capital Vienna by numerous immigrants, diplomats, military personnel, and household helpers. The most popular influences merged there into a distinctive and unique cuisine - Viennese cuisine.