An attractive, accessible cookbook with some 225 recipes from the Austrian repertoire of Marcial Colman Morton, wife of Vienna-born Frederic Morton who has travelled and sojourned in Austria. She points to the desserts of Empire, which include dishes from Bohemia, Hungary, Poland, as well as the sustaining fare of Alp-locked peasants for influences in the Viennese cuisine. She lists some typical (and reproducible) menus, and provides a pleasant orientation for her recipes. Appetizers include mock goose-liver pate and stuffed mushrooms; soups, beef soup and variations and lentil soup with frankfurters; fish, the fabled blue trout and shellfish in dill sauce; meats, beef goulash, wiener schnitzel, larded veal birds, pork and venison dishes; poultry, roast goose and chicken paprika; vegetables and salads, spinach and cucumber salad. There are dumplings, potatoes, rice, sauces as well. The pastry, mainly served at Jause (the Viennese version of high tea), is attentively presented, from the official Sacher Torte to chocolate-carrot cake. Desserts include Salzburger Nockerl, touted as the boy Mozart's favorite, the beverages, cognac coffee and Bloody Mary a La Goldenes Hirsch. Well chosen and well presented to attract without putting off the intermediate cook, this need not compete with Lillian Langseth-Christensen's more elaborate Gourmet's Old Vienna Cookbook (1959, p. 915).