Ingrid Pernkopf would have turned 65 this summer. Throughout her life, the Grünberg landlady, known far beyond the borders of the Salzkammergut, was a gifted and passionate cook. Together with her husband Franz, she ran the “Gasthaus Grünberg am See” in Gmunden. It is now run in the third generation by son Michael, who is supported by his sister Claudia.
Until her untimely death in 2016, Ingrid Pernkopf always enjoyed being in the kitchen. “She enjoyed pampering her guests the most,” says widower Franz Pernkopf.
Based on her grandmother’s collection, she collected and developed countless recipes, including many classics of Upper Austrian cuisine. Despite her great success with more than 200,000 cookbooks sold, she was alien to allure.
Tonight the new cookbook entitled “Die goldene Pernkopf” will be presented at the Hotel Grünberg. It contains instructions for more than 200 dishes from the tavern kitchen, all of which have been tried and tested many times and are easy to cook.
From Bratl to fried chicken
The range extends from hearty Bratl in the Rein to Blunznstrudel and from fried chicken salad to curd cake. “Her love was primarily for dumplings and pastries,” remembers Franz Pernkopf and now recommends Ingrid Pernkopf’s pumpkin dumplings with brown butter to OÖN readers this fall.
Book tip: Ingrid Pernkopf, Renate Wagner-Wittula: “The Golden Pernkopf – Austrian cuisine for every day and special moments”, Pichler, 40 euros
Pumpkin dumplings with brown butter
“}”>
Image: Verlag/Frauke Antholz
Source: Nachrichten
