“Meehan, great-niece of Tante Hertha, and von Baich, Meehan’s mother, share family recipes passed down from their Viennese aunt in this attractive and appetizing book. Tante Hertha is Baroness Hertha Freiin von Winkler, a woman clearly ahead of her time, who served as a Red Cross nurse during WWI, started her own photography studio, and after WWII established her own catering company. Her passion for food and cooking is evident in the array of recipes offered up in this collection. From the simple but mouth-watering fish croquettes and crescents with ham filling to rolled beefsteak and szegediner goulash, Tante Hertha knew how to create meals that appealed to the heart as well as the palate. Chock-full of striking photographs of local architecture as well as the dishes included in the book, there is much that will appeal. An absolutely gorgeous pork roast with root vegetables practically jumps off the page as does the exquisite gentleman’s torte with cheese, salami, pumpernickel, and black forest ham. Tante Hertha’s repertoire includes soups, meat and fish, sides and salads, and a wide range of desserts from cookies and cakes to puddings and jams. Those unfamiliar with Viennese dishes will be tempted by the luscious photographs and enticing food and those who already enjoy the cuisine will welcome Tante Hertha’s expert guidance on making these classic dishes.” —Publishers Weekly

“Every family cookbook collection should have at least one that is a dedicated showcase of recipes for elegant dining occasions. The Viennese Kitchen: Tante Hertha’s Book of Family Recipes, a 224-page, profusely illustrated compendium and the collaborative effort of food writer Monica Meehan and her mother, Maria von Baich, is just exactly that. Based on an old, tattered, brown cooking notebook by BaronessTante Hertha (who was a beloved cousin of Maria’s own mother and in her day ran a very popular catering service) The Viennese Kitchen reflects the culinary charms of Vienna in the early 1900s. The dishes range from Kaseauflauf (Cheese Souffle); Fisch im Bierleig (Beer-Battered Fish); and Kurbisgemuse (Creamed Pumpkin); to Krensuppe (Cream of Horseradish Soup); Bechamelstrudel (Bechamel Strudel); and Kartner Reindling (Carinthian Ring Cake). From appetizers to desserts, The Viennese Kitchen offers one elegant, palate pleasing, appetite satisfying, ‘kitchen-cook friendly’ recipe after another, making it a prized addition to any personal, family, or community library cookbook collection.” — Midwest Book Review

“The Viennese Kitchen is a magical intertwining of memory and food, lavishly produced by Interlink… Luxuriant with memories, photographs, and recipes, The Viennese Kitchen is so evocative of Vienna that one can almost hear a Mozart sonata or a Strauss Waltz. In graceful prose, the daughter and mother team of Monica Meehan and Maria von Baich bring Vienna alive with their reminiscences of life and food in Vienna from the fin de siecle through two world wars. The reader is transported to Viennese high society by the delicious recipes — the traditional foods that made Viennese tables among the most refined. With exceptional photography that captures scenes of Vienna as well as elegantly presented food, The Viennese Kitchen brings alive the finesse inherent in Viennese culture.” — InMamasKitchen.com