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Join Adi Bittermann as he makes Blood Sausage Pockets on Marjoram Cabbage, Roast Leg of Venison with Ragout and Celery Root Pockets, and Fried Apple-Poppy Seed Beignets with Sabayon at Vikerl’s Lokal in Vienna. Learn how to cook spectacular regional dishes in Great Chefs of Austria. Each episode transports the viewer to Austria’s finest hotels, where one of the nation’s top chefs gives step-by-step instructions on how to make exquisite delicacies. Fascinating historical facts are given about the recipes, as well as tips to transform each culinary marvel into a meal to remember.
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2009 DVD Releases
Africa