Each and every cuisine has its own special characteristics – and talking about the Austrian cuisine, most of these specialities are sweet. Most times when complimenting dinner, the praise is for the dessert, on which a great deal is demanded. Desserts have to be sweet and light, seductive and nutrition-conscious, easy and nevertheless full of fantasy. With “The sweet cuisine” Toni Mörwald has created a standard work of the contemporary Austrian sweet cuisine (more than 75.000 copies sold in Austria, Germany and Switzerland). His approved recipes have been turned into beautiful photographs by Ulrike Köb. Author and restaurant critic Christoph Wagner adds anecdotes and essays on merchandise knowledge. This makes the book a sweet and informative pleasure for reading. It is a perfect compendium which shows how to bring Austrian sweet cuisine into your own kitchen! Christoph Wagner , born in 1954, restaurant critics and author of cook books, thriller and gourmet-columns. Together with Ewald Plachutta he is author of the bestseller “The good cuisine”.

Trout, char, zander – fish from lakes, ponds, rivers and streams are a delicacy. And they are healthy, because freshwater fish are rich in protein, low-cholesterol and are often provided with an overproportional amount of omega-3 fatty acids. Restaurants are following this trend as well: Various creations of huchen and crayfish are increasingly found on the menus. In this cookbook Toni Mörwald compiled the best recipes for freshwater fish. Step by step he explains “the sweet world of fish”, from the right way to go grocery shopping to the ideal ways of cooking, the perfect spices, sauces and sides