The Original Sacher Cookbook Delicacies from the famous Hotel Sacher

The best chefs of the traditional house present their recipes in The Original Sacher Cookbook.

A hotel like a synonym for Vienna.
A cake like a synonym for a hotel. We could have come full circle here, but what would the Hotel Sacher be without its exquisite cuisine? This is all about Austrian cuisine and combines traditional dishes with modern compositions of ingredients and preparation methods.


The best chefs of the traditional hotel present their recipes in The Original Sacher Cookbook.
Lovers of Sacher and Austrian cuisine can look forward to an exquisite selection of regional and seasonal dishes that have been wonderfully staged with purist, elegant food styling and, above all, can be cooked at home. Marinated boiled beef, a Barbarie duck breast with orange and thyme vinaigrette, halibut with spinach cream, hemp spirals and lemon sauce or the tender beef roulade with potato puree spoil guests and family in every respect - in keeping with the Sacher philosophy.


But it's not just the culinary highlights that impress,
the reports that take a look behind the scenes also tell stories and anecdotes about products, their production and the people behind them. Those who are not entirely proficient in Austrian will find translation aids for the subtleties of this language. Together with the original Sacher baking book, which has already been published, you can bring a culinary piece of Sacher home with you.


In 1832, Prince Metternich commissioned the 16-year-old apprentice chef Franz Sacher
to make a cake for his discerning guests. Today, the original Sacher torte is often referred to as the "sweet ambassador of Vienna". Opened in 1876 by son Eduard Sacher, the Hotel Sacher is still privately owned by the Winkler and Gürtler families.


"The Original Sacher Cookbook"
, 264 pages, approx. 300 photos, 29,99 € (D) / 29,99 € (A)/ 39,90 SFr.



(c) Jakob Gsöllpointner