Dessertbuzz.com -- 2013

"Patisserie: Mastering the Fundamentals of French Pastry” by Christophe Felder
"We receive all kinds of cookbooks at DessertBuzz worldwide headquarters from the practical, to big, showy, coffee-table-style books. What I have observed over the years is that it’s very unusual for a book to stand out and separate itself from the pack. Books that have incredible 14″ x 14″ color photos on every page look good in the living room but are often impractical to use in the kitchen or thin on details and guidance. Conversely, books with tons of copy but no photos are frankly, not that much fun. This new (hot pink) volume from Rizzoli seems to score big on both style and substance."

theKitchn.com -- 2013

Patisserie: Mastering the Fundamentals of French Pastry
"Want to become the master of puff pastry? Craft your own pulled-sugar roses? Drap petits fours with fondant? With over 3,200 step-by-step photos and 210 recipes in 800 pages, this book will show you exactly how to do all of these things and more. Wowzas."

Honest Cooking -- 2012

Giveaway – Win a Signed Copy of “A Table at Le Cirque” by Sirio Maccioni
"Sirio Maccioni is arguably one of the most influential and important restaurateurs in the history of modern New York City. His Le Cirque restaurant has been at the center of social life in the upper layers of New York society, politics and entertainment for many years, and its impact on the New York dining scene can hardly be exaggerated. With the book “A Table at Le Cirque – Stories & Recipes from New York’s Most Legendary Restaurant” you now have a chance to take a peak behind the scenes of the restaurant, meet the very distinguished alumni of Chefs, politicians, movie stars, socialites and notabilities that have frequented it over the years. The book is filled with amazing photos and stories from the mid 70′s until today, and for anyone with an interest in restaurant history – it is a must have.

And now you have the chance, not only to win your own copy of the book, but to win a signed copy of the book. Signed by Mr Maccioni himself."—Kalle Bergman

New York Post -- 2012

Legendary Dishes of Le Cirque
"Tuna tartare, crème brûlée, pasta primavera . . . today, these dishes are so ubiquitous on restaurant menus across the city as to elicit a jaded foodie yawn. But there was a time when such menu items were new and revolutionary, and, as legend would have it, they were all launched to culinary stardom at one restaurant: Le Cirque.

A new cookbook, “A Table at Le Cirque,” offers the recipes and stories behind some of the 37-year-old Upper East Side restaurant’s most iconic culinary inventions and tells how they’ve been served to everyone from kings to presidents to Hollywood celebrities — by a multitude of well-known chefs, from Daniel Boulud to Jacques Torres, who did time in the Le Cirque kitchen."—Claudine Ko

New York Post -- 2012

3 Legendary Recipes from Le Cirque
Crème Brûlée
Spaghetti Primavera
Curried Tuna Tartare

New York Social Diary -- 2012

A Table at Le Cirque
"There is terrific written history by Pamela Fiori with a foreword penned by Alain Ducasse and a preface by Rudi Sodamin. Ben Fink was in charge of photography and the former O magazine photo editor, Jennifer Crandall, selected photos through the years. (She has me with such as Donald Trump, Liza Minnelli, Bette Midler, Mike and Mary Wallace -- not bad!)

There are sections of Sirio with his various chefs, his handsome sons, his singer chef wife Egi, his contributions to the Holland America Line, and an entire section on great looking recipes written by Jane Sigal. The design is from Patricia Fabricant."—Liz Smith

High End Weekly -- 2012

A New Chapter for Le Cirque
"The second part of the book shares the recipes that have kept everyone coming back for four decades. Le Cirque has been credited with inventing a cornucopia of plates that have become legendary: Jean Vergnes’s Dover Sole Le Cirque and Spaghetti Primavera, Alain Sailhac’s Fettuccine with White Truffles, Daniel Boulud’s Lobster Salad, Pierre Schaedelin’s deconstructed Caesar Salad, Jacques Torres’s Bombolini, and Sottha Khunn’s update on Chicken Diable. Enticing isn't it? Now even you can try these delicious dishes at home by obtaining this movable feast at their online store. What are you waiting for?">A New Chapter for Le Cirque
"The second part of the book shares the recipes that have kept everyone coming back for four decades. Le Cirque has been credited with inventing a cornucopia of plates that have become legendary: Jean Vergnes’s Dover Sole Le Cirque and Spaghetti Primavera, Alain Sailhac’s Fettuccine with White Truffles, Daniel Boulud’s Lobster Salad, Pierre Schaedelin’s deconstructed Caesar Salad, Jacques Torres’s Bombolini, and Sottha Khunn’s update on Chicken Diable. Enticing isn't it? Now even you can try these delicious dishes at home by obtaining this movable feast at their online store. What are you waiting for?"—Vyna St Phard

food52.com-- 2012

"Judging from the cover: Neue Cuisine is produced by Rizzoli, a publisher known for art books. This makes sense, given that Cafe Sabarsky is housed in the Neue Galerie, a museum of Austrian and German art and craft. The cool white slick pages contain beautiful examples of table settings from the Wiener Werkstatte, and here and there paintings of Gustav Klimt or Egon Schiele. There's a lot of praise for the Vienna of 1900, a history of Austria, the story of the founding of the museum, and the chef's personal story, as well as a collection of concise, well-written recipes.

There are many dishes I want to make from Kurt Gutenbrunner's repertoire, among them Bavarian Pretzels, Paprika and Herb Cheese Spread, Goulash Soup, Blood Sausage Strudel, Veal Schnitzel Stuffed with Ham and Cheese, Quark Spaetzle, Dumplings in a Napkin, Linzer Cookies, and The Emperor's Pancake — in other words, Austrian classics."—David Tanis

O, The Oprah Magazine -- March, 2012

Simple Recipes You Can Memorize
Everyone has a delicious dish that's so deceptively simple, they can make it from memory. We asked cookbook authors, food bloggers, O staffers, and our Facebook fans to share their go-to favorites—sure to become some of yours.

Leftover-Wine Sausage and Lentils
"My friend Jane Sigal, a cookbook author, suggested this recipe to me as a great way to use up leftover wine."—Michelle Shih, O director of digital editions and lifestyle

food52.com-- 2012

Ideas in Food: Great Recipes and Why They Work vs Neue Cuisine: The Elegant Tastes of Vienna Recipes from Cafe Sabarsky, Wallse and Blaue Gans by Kurt Gutenbrunner and Jane Sigal"
"If professional geeks like me were the targeted audience, I might choose "Ideas in Food." But this is for the home cook, and while "Ideas in Food" is brilliant and will appeal to food professionals and the most serious of food nerds, I would think most home cooks won't find a recipe for making onion or rhubarb chips with liquid glucose useful. The recipes in "Neue Cuisine" are more timeless. Deliciousness trumps all. Take it from an experienced old chef like me."—Anita Lo

The New York Times -- January 22, 2012

In a Chair's Curves, A Past Reclaimed
Kurt Gutenbrunner, an Austrian-born chef and the author of a hot-selling new cookbook, "Neue Cuisine," learns to see the beauty of a Thonet chair.

Twitter - September, 2011

Paris Travel Guide We sent Jane Sigal to Paris with our credit card for a month and she came back with this killer restaurant roundup.

Eater - September, 2011

The Eater Fall 2011 Cookbook and Food Book Preview
Chefs, Restaurants, and Other Famous Food Folk
Notable Mention:

* Neue Cuisine: The Elegant Tastes of Vienna by Kurt Gutenbrunner and Jane Sigal. Rizzoli: October 11.

Zagat.com - August, 2011

10 Must-Read Fall Books for Food Lovers
Neue Cuisine: The Elegant Tastes of Vienna

Author: Kurt Gutenbrunner and Jane Sigal

Release Date: October 11

Price: $45

Why We’re Reading: The Neue Galerie in New York is this tiny, well thought out museum focusing on the art of Vienna, and this publication is chef Gutenbrunner’s cookbook version of that establishment. Encompassing his love for Austrian food and Viennese cafes, the book includes recipes from three traditional restaurants: Wallsé, Café Sabarsky, and Blaue Gans. When you are done using it for dinner, it doubles as a coffee table art piece.

Details - September, 2011

The Year's 10 Best Cookbooks
Essential new additions to your culinary library that will get you back in the kitchen, plus the five classics every guy should own.

Neue Cuisine
(Rizzoli, $45)
Chef Kurt Gutenbrunner brings the Austrian trend he started in New York to your kitchen via recipes for refined kaffeehaus staples: pretzels, goulash, open-faced sandwiches.
What's Cooking: Schnitzel—perfected by adding cream to the eggs and frying in butter and oil.

Food & Wine - September, 2011

Trendspotting: The New Food Artists
Impressionism, Cubism, Minimalism... Food-ism? The creative ferment bringing together winemakers, cooks and artists is producing stunning paintings, mixed-media desserts and eye-catching wine bottles.

Art of the Canapé
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's "Neue Cuisine." Out next month, the book celebrates Austrian art and recipes like this deconstructed snack.

A Fine Kettle of Fish -- 2011

Back to the Soup Kettle We Go
"Lucky for me, I was poking around the web yesterday and came across a New York Times article by Jane Sigal on shaved steak. Any fan of beef in brodo, shabu-shabu, or phở will recognize this razor thin cut of beef that cooks almost instantly when dropped into hot broth. The extreme thinness of the meat not only makes it a snap to cook, but also keeps the meat ultra tender while frugally adding tons of body to a simple soup. As Sigal points out, this is a very forgiving cut and a good choice for a novice home cook – “foolproof,” in fact. Having made this at home, the meat does come out remarkably tender and with a lot of volume for a small amount of meat.

Mixedgreensblog.com -- March 2009

An Ode to Roots and Bones
"I got my inspiration for these soups from recipes in a NY Times article by Jane Sigal, The Taste Bone’s Connected to the …Soup Bone. She has an appreciation for the finer qualities of bones and at the same time, adds a bone to the soup rather than taking the time to make stock first."—Poppy Barach

New York Magazine- July 28 - August 4, 2008

New York Times reports French are "incorporating Gallic flourishes like cornichons, fleur de sel, and fresh thyme" into cheeseburgers. Back off, France.

After nine incredibly successful years at Food & Wine magazine editing everyone from Jean-Georges Vongerichten to Joël Robuchon, Jane Sigal decided to heed the call of her other passion: books. As many of you know, before coming to F&W Jane lived in France, helped Patricia Wells research "The Food Lover's Guide to France" and she wrote her own cookbooks "Backyard Bistros, Farmhouse Fare" and "Normandy Gastronomique" (there's even a French edition!).

Since we never let talented people stray far from the magazine, we've gotten Jane to agree to becoming a contributing editor after she leaves the magazine at the end of December. In this capacity, she will continue to write for us, be our eyes and ears and mouth in France and hopefully also come in to do some editing on special projects.

Please join me in congratulating Jane.


Dana Cowin
Editor In Chief
Food & Wine
212.382.5842 Tel
212.764.2177 Fax