Ingrid Pernkopf (–2016)

I'm very happy that Strudelei landed in my bag yesterday. Wir having Blunzenstrudel tonight, because there is one of these Austrian blood sausages in the refrigerator. For my next turn cooking it might be ham and cheese with vegetables, or maybe fish and spinach. Obviously, there are also recipes for sweet strudels. The final chapters are for the many possible kinds of dough you can use and for the various sauces that are traditional with different strudels.

Believe it or not, there are a few things missing here. But not a lot. I think I'll buy this one.

ETA The proof of a cookbook is in the eating. I made the Zwetschkenfleck today. An easy yeast dough. Not sweet (but rich. Plenty of butter in the dough, and more mixed with marzipan under the plums.). It does assume that you know how to bake with yeast. The results are very good.

As usual with Austrian preserving books, I prefer to use the methods from my US books, (for safety reasons) but the recipes are great.