How and what was served in a well-off family household in 1740 in Austria? Award winning chef Adi Bitterman and his co-author Katharina Puschnig pursued this question by transcribing into the language of the 21st century selected recipes from the work: The Useful Cookbook.

First printed in Vienna in more modest form; now, however, since many versed in cookery gave this book their whole-hearted approval on grounds of its well thought-out approach and presentation, and as a result of multiple entreaties, we present the book in this new edition (Steyr: Johann Adam Holtzmayr’s widow and heirs, 1740). What has survived in today’s cooking, what has disappeared? The recipes are concise and easy to follow and include many expert tips and techniques. The original recipes in German are included along with a comprehensive index of culinary terms used in Austria in Baroque times, translated into both modern German and English