It’s Christmassing! Well, almost 😉
The 2017 edition of our Christmas Market book – Vienna and beyond – is available as eBook.
When I started blogging about Christmas markets in winter 2012, I never thought it would become a book, let alone I would be publishing a second edition three years later.
After it was first published, I still wanted to go to new markets or revisit old ones, and I took my camera and Mick with me, to be safe. The plan was to update it for 2014, but we moved house and the project landed in the queue.
I was sure though, once the new opening dates and times were published I would manage a 2015 edition – and here it is! 🙂
Updated infos, seven new markets, and many more photos!
Smashwords (and many more…)
Only a few days ago, I finished the first draft of Danube Waves, the sequel to the Coffee Legacy and the second book in the Wiener Blut universe. The draft came in just over 76K which makes it quite a bit bigger than the first novel. I’m not sure if it will grow or slim down in the editing process but it will most likely stay longer. At the moment I’m into the first round of edits before the manuscript goes to the editor. I have a few timeline references to fix and to make sure that the story stays consistent throughout and I didn’t start off with an idea that gets forgotten later on.
When I’m done with my edits I will start with the casting for the podcast version of it. I cannot resist doing a podcast again and I am very lucky that I already have the OK of those people who are recurring from the first book. But there are also many new characters which need new voices and I’m excited to cast them.
At the same time the relaunch of the paperback version of the Coffee Legacy is underway and it’s long overdue. I hope to get it out before the eBook version of Danube Waves gets released.
Once the casting call is out, I will put a blogpost here and over on the Wiener Blut website, so keep your eyes open! 🙂 Also, there will be cake!
I love cookbooks. I would go so far as to say I collect them to a certain extent. The problem is, there are some I haven’t opened since I got them. Much like my husband Mick who collects musical instruments and sometimes doesn’t try them out. I called him out on it and last December, I gave him a challenge that would make him use all the instruments he hadn’t played before. 10 Weeks – 10 Sounds was very successful and led to really interesting music and a brand new instrumental album.
Now here I was, challenging him to play unused instruments when I still had cookbooks that sat unused on the shelf. There are three that I always use, you can find the reviews below. I can only warmly recommend to get them all. But this time, it’s about other books.
This time, the tables are turned. Now he is giving me a challenge to use the cookbooks that have – so far – only sat on my shelf. Here is the challenge:
You should create one dish from each of the following cookbooks, photograph the process and blog about each one. Let us know a bit about the book, why you chose the recipe, what (if anything) and why you had to change any ingredients or processes. What was difficult? What did you learn? How did the final result taste?
1. Haggis, Whisky & Co. (leave out a single ingredient)
2. Paul Bocuse Standardkochbuch [The Paul Bocuse Standard Cookbook] (use an ingredient you have never used)
3. Austro Tapas (use breadcrumbs)
4. Crèmes Brûlées (change an ingredient)
5. Gordon Ramway’s Great British Pub Food (pick a recipe that contains alcohol (it’s pub food, after all!))
6. Natürlich Jamie [Jamie at Home] (add something red)
7. Macarons (something that goes well with coffee)
8. Vive la France (add vanilla)
9. La Cuisine Grecque [The Greek Kitchen] (served with a feta side dish)
10. Plachutta – Meine Wiener Küche [My Viennese Kitchen] (traditional, but different)
Now my Favourite Cookbooks:
La Bonne Grand-Mère (The Good Grandmother) – for French recipes.
No matter if it’s Coq au Vin, Crème caramel or Bouillabaisse, for everything French this is the go-to book. As much as I love full-colour cookbooks with photos, in my experience, the ones without are the ones I end up using most. Like this – there aren’t any photos, merely small sketches that really don’t do anything to help with the cooking. That might make you surprised at how some things actually look in the end, but that’s ok. The cookbook is just that good!
Die Gute Küche (The Good Kitchen) – for Austrian and other basics.
One of the authors, Ewald Plachutta, is the beef king and Christoph Wagner knows his food too…! Whenever I need a recipe for a dough, a dumpling, any of the basic things that I grew up with and love – this is my go-to book. It’s not just Austrian recipes, also all-time favourites.
Süßes aus dem Sacher (Sweets from the Sacher) – for dessert and cake recipes.
Get it for the Sacher cake – and then try out all the other recipes as well. If it’s poppyseed noodles or the fantastic lemon meringue pie, Austrian or international desserts… The dishes are really fantastic and one can spend many weeks cooking and eating their way through it all!
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