Cooking with the Trapp family

A true culinary treasure!

Johanna Raudaschl was the Trapp family’s cook around 1930. Her refined sense of flavor, simplicity, and quality reached far beyond her own time and still lives on today in the recipes she passed down to her granddaughter, Irmgard Wöhrl – from rich beef broth with semolina strudel to hearty venison stew, and the iconic Salzburger Nockerl.

In this deeply personal journey of discovery, handed-down recipes, scribbled notes, and family stories come together to reveal an extraordinary woman of many facets. Paired with Caroline Kleibel’s historical insights, it also paints a vivid picture of everyday life in the Trapp villa.

* This is an updated special edition of THE TRAPP COOKBOOK , which was honored with the World Cookbook Award in 2010.