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Backen im Cafe des 20. Jahrhunderts: Kultige europäische Desserts von Linzer Torte bis H
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eBay-Artikelnr.:157079367834
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781579658984
Über dieses Produkt
Product Identifiers
Publisher
Artisan
ISBN-10
1579658989
ISBN-13
9781579658984
eBay Product ID (ePID)
10038763631
Product Key Features
Book Title
Baking at the 20th Century Cafe : Iconic European Desserts from Linzer Torte to Honey Cake
Number of Pages
352 Pages
Language
English
Publication Year
2020
Topic
Regional & Ethnic / European, General, Courses & Dishes / Pastry, Methods / Baking
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
50.2 Oz
Item Length
10.2 in
Item Width
8.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2020-016577
Reviews
"To taste Michelle Polzine's desserts is to travel deliciously, stylishly, back in time. I count my lucky stars that through learning and cooking from this book, we can all access the wonder of her uncompromising vision." --Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat "Michelle Polzine is a master of dessert flavor and technique. Her recipes are the real deal. As a historian, she respectfully pays homage to a period of sweet cuisine mostly overshadowed by other parts of the world. Her deep creativity adds her own twists and adaptations." --Emily Luchetti, pastry chef "One might say that Michelle's gorgeous book is worth having simply for the honey cake recipe, or just to see her outfits and aprons, or for the quietly spectacular photos. But passionate pastry people will want it for the flavors, details, and ideas--beloved pastries from the Austro-Hungarian Empire are honored and perfected, to be sure, but they are also made new and fresh by a gifted chef with an inspired palate. Recipes are carefully crafted with enough detail (and humor) to make it happen in your kitchen." --Alice Medrich, pastry chef and author of Flavor Flours "Every recipe in Baking at the 20th Century Cafe is a treasure to be uncovered. Michelle's lifelong practice and discovery of pastry technique is demystified here for everyone. She gifts us with in-depth process photography, taking the guesswork out of how she creates her beautiful desserts." --Nicole Krasinski, pastry chef and co-owner, State Bird Provisions and The Progress "The luscious desserts in this book are very much like their fashionable creator--beautifully styled, with attention to detail and an innate sense of the final impression on the beholder. Michelle is inspired by Middle European sweets and gives each one her unique touch. In this, her first book, you get sure-to-impress recipes from not just San Francisco's beloved 20th Century Cafe but also some of the best bakeries in the old Austro-Hungarian Empire, as seen through Michelle's informed lens." --Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague, "Dazzling. . . . [Polzine] brings a fresh approach and singular panache to some fairly staid classics of Central European baking. While most of these recipes aren't for beginners, her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes, and, with practice, sweet and savory strudels rolled with gossamer dough." --Emily Weinstein, New York Times , The 14 Best Cookbooks of Fall 2020 "Michelle Polzine is one of the most gifted pastry chefs in America. . . . This book, as you flick through it, just keeps on giving. An absolute joy for bakers and pudding lovers." --Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn "For passionate bakers, this book offers a path to one of the world's greatest dessert regions without leaving your home kitchen." --Heated "To taste Michelle Polzine's desserts is to travel deliciously, stylishly, back in time. I count my lucky stars that through learning and cooking from this book, we can all access the wonder of her uncompromising vision." --Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat "Michelle Polzine is a master of dessert flavor and technique. Her recipes are the real deal. As a historian, she respectfully pays homage to a period of sweet cuisine mostly overshadowed by other parts of the world. Her deep creativity adds her own twists and adaptations." --Emily Luchetti, pastry chef "One might say that Michelle's gorgeous book is worth having simply for the honey cake recipe, or just to see her outfits and aprons, or for the quietly spectacular photos. But passionate pastry people will want it for the flavors, details, and ideas--beloved pastries from the Austro-Hungarian Empire are honored and perfected, to be sure, but they are also made new and fresh by a gifted chef with an inspired palate. Recipes are carefully crafted with enough detail (and humor) to make it happen in your kitchen." --Alice Medrich, pastry chef and author of Flavor Flours "Every recipe in Baking at the 20th Century Cafe is a treasure to be uncovered. Michelle's lifelong practice and discovery of pastry technique is demystified here for everyone. She gifts us with in-depth process photography, taking the guesswork out of how she creates her beautiful desserts." --Nicole Krasinski, pastry chef and co-owner, State Bird Provisions and The Progress "The luscious desserts in this book are very much like their fashionable creator--beautifully styled, with attention to detail and an innate sense of the final impression on the beholder. Michelle is inspired by Middle European sweets and gives each one her unique touch. In this, her first book, you get sure-to-impress recipes from not just San Francisco's beloved 20th Century Cafe but also some of the best bakeries in the old Austro-Hungarian Empire, as seen through Michelle's informed lens." --Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
Dewey Edition
23
Dewey Decimal
641.865
Synopsis
Transporting readers straight to the grand caf s of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco's best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats--many of them gluten-free--are smart, interesting, and foolproof, and deliver big flavor. Polzine's coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecake--even pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzine's quirky, relatable "you can do this" enthusiasm to assure readers that they can achieve excellent results. Following in the footsteps of such esteemed bakers as Nancy Silverton and Dorie Greenspan, with Baking at the 20th Century Cafe , Polzine offers a new entry into the essential baking cookbook canon., One of San Francisco's most talented pastry chefs, and owner of the popular 20th Century Cafe, shares 75 recipes and her secrets for modern spins on the decadent baked goods of Middle Europe--tortes, Kipferl , linzer cookies, strudel, babka, and more--in her debut cookbook., Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur , Los Angeles Times , San Francisco Chronicle , Dallas Morning News , Charleston Post & Courier , Thrillist, and more Long-Listed for The Art of Eating Prize for Best Food Book of 2021 "Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes." --Emily Weinstein, New York Times , The 14 Best Cookbooks of Fall 2020 "This book . . . just keeps on giving. An absolute joy for bakers." --Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Admit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frosting. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Century Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold butter for a perfect tart shell), and a revelation of ingredients, from lemon verbena to peach leaves. Many recipes are lightened for contemporary tastes, and are presented through a California lens--think Nectarine Strudel or Date-Pistachio Torte. A surprising number are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course., Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur , Los Angeles Times , San Francisco Chronicle , Dallas Morning News , Charleston Post & Courier , Thrillist, and more Long-Listed for The Art of Eating Prize for Best Food Book of 2021 "Dazzling. . . . Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes." --Emily Weinstein, New York Times , The 14 Best Cookbooks of Fall 2020 "This book . . . just keeps on giving. An absolute joy for bakers." --Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Admit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frosting. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Century Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold butter for a perfect tart shell), and a revelation of ingredients, from lemon verbena to peach leaves. Many recipes are lightened for contemporary tastes, and are presented through a California lens--think Nectarine Strudel or Date-Pistachio Torte. A surprising number are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course.
LC Classification Number
TX773.P65 2020
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- a***e (2146)- Bewertung vom Käufer.Letzter MonatBestätigter KaufNic item
- n***a (210)- Bewertung vom Käufer.Letzter MonatBestätigter KaufPerfect! Super fast shipping.