The soul of Viennese cuisine is boiled beef, wrote feuilletonist Joseph Wechsberg. Emperor Franz Joseph popularized boiled beef because he consumed it almost daily. This culinary passion was shared with Franz Schubert and Adalbert Stifter. However, as historian Ingrid Haslinger expertly reports, it was not just them. Since the 15th century, beef consumption in Vienna has been extraordinarily high; boiled beef was present at both noble tables and in the homes of the bourgeoisie. It developed into a Viennese philosophy of life that survived all crises until World War II. The author conveys why this pronounced beef and soup culture developed specifically in Vienna, as well as interesting facts about kitchen utensils, cuts of meat, and their preparation in her book. She also embarks on a delightful journey to famous eateries.