Figlmüller - Viennese Cuisine

Preface by Hans jun. and Thomas Figlmüller The book "Viennese Cuisine - Cooking by Pictures" offers a completely new approach to presenting traditional Viennese recipes. Over the years, Figlmüller has become a culinary must for many Vienna inhabitants and visitors alike and has achieved worldwide renown as the "Home of the Schnitzel".We - Hans and Thomas Figlmüller - have been running the family business for almost ten years. In this book we reveal cooking secrets that have been handed down in the Figlmüller family for four generations. We consciously chose to share the recipes in a visual step-by-step format in order to focus on the ingredients that make these dishes so unique and special and to clearly and systematically demonstrate the individual cooking steps from the beginning to the final mouthwatering dish. We feel we owe this not only to our readers but also to the Viennese tradition of gastronomy.The Figlmüller family originally comes from the city of Zwettl in Lower Austria, approximately 100 km north-west of Vienna. Not far away, in the small village of Brauhaus, our great-grandparents ran a brewery and restaurant as well as a sawmill. When our great-grandfather Johann Figlmüller moved to Vienna, he specialized in wine and gastronomy, opening a number of wine taverns. The most well known of them was certainly Weinhaus Figlmüller, which opened in 1905 and has remained largely unchanged to this day. Great-grandfather Figlmüller also introduced a number of specialties from the Waldviertel and Wachau regions, since that was where he had started his career in gastronomy (Krems). Along with these culinary delights, one of the first dishes on the menu was the meanwhile famous Figlmüller Schnitzel. In 1936 the main Figlmüller restaurant located at Wollzeile 5 was expanded to include its own butcher shop, which produced and sold its popular homemade sausage specialties, like bratwurst, liver or blood sausage, as well as something similar to cracklings called

Seit zehn Jahren führen Hans jun. und Thomas Figlmüller den Familienbetrieb und lassen die österreichische Gastlichkeit hochleben. Ihr Erfolgsrezept? Viel Fingerspitzengefühl, Mut zur Innovation, Bescheidenheit und eine gehörige Portion gastronomisches Know-how. So gelang es ihnen, aus einem kleinen Gasthaus mit 30 Mitarbeitern ein Paradebeispiel der Wiener Gastronomie zu schaffen. In diesem Buch geben sie die von Generation zu Generation mündlich überlieferten Küchengeheimnisse der Familie Figlmüller weiter.