Pinzgauer Kost rediscovered: Andrea Rieder presents her second cookbook

Pinzgauer Kost rediscovered: Andrea Rieder presents her second cookbook

After the success of her first cookbook, "Andrea Kocht - Pinzgauer Kost and more", which was sold out within a very short time, Andrea Rieder is now launching the second part. In an interview, the talented cook from Hollersbach talks about what the readers can expect in her new book and how it came about that she captures her passion for cooking in book form.

The second book comprises 115 pages and offers 70 new recipes. Rieder originally started cooking because she was often asked by participants in her cooking courses in the herb garden when she would plan a cookbook. "I always said that I will never do it - after all, there are already so many cookbooks. But one morning, completely unexpected, I had the impulse to actually do it," she explains. With ease, she managed to put together the recipes because her original project was quite smooth. "If something is going on, I know that it is right," emphasizes Rieder.

insights into the culinary tradition

The new book is not only a collection of recipes, but also a testimony to the culinary tradition of Pinzgau. Rieder collected many recipes that were recommended to her by readers and fellow citizens. "Only five recipes are repeated because classics such as donuts and moss belong everywhere," explains Rieder. It emphasizes that the Pinzgau cuisine is simple but very nutritious. In the past, people had to deal creatively with the existing ingredients, which led to a colorful variety of recipes.

A particularly exciting experience for Rieder was the discovery of a new recipe for Bachlkoch. "It was always the classic milk cooking variant for me, but then a woman tried my recipe and showed me a completely new version," she says with a smile. "This showed me that every family has their own traditions that are worth documenting." In her new book, this newly found version of the traditional court is now recorded in order to preserve the cultural values of the region.

variety for every taste

In Rieder's new cookbook there is something for every taste. "Many of our recipes are vegetarian. If we use meat, we respect the animal by using all parts and not just the noble parts. It is important to us not to waste food," she adds. In addition to traditional recipes, the book also includes modern variants that take up current trends.

rieder is enthusiastic about the large number of stories connected to the recipes and emphasizes that preserving these culinary heirlooms is of great importance. Your goal is to inspire readers to find their own connection to the Pinzgau cuisine and continue these traditions. The publication of the book not only promises new culinary experiences, but also a piece of regional identity for readers and cooking enthusiasts.