Classic German Baking
The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
August 15, 2016
Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. Dividing the recipes into seven sections, Weiss highlights the best of German baking and reveals the culture behind each recipe. Cakes and cookies are spotlighted, with five sections dedicated to both of them. The rich, soft, and gluten-free mandelhörnchen (chocolate-dipped almond crescents) to bienstich (honey almond cake), will never make you doubt the exquisite quality of yeasted cakes. The pantry ingredients section is a must-read, providing such helpful information as the difference between high-fat European-style butter and American butter and the difference between fresh, instant, and active dry yeast. Weiss also provides a section on German baking basics, giving recipes for necessities such as marzipanrohmasse (almond paste) and vanillezuker (vanilla sugar). For those without easy access to European grocery stores, Weiss also provides online resources to locate specialty items, ensuring the classical quality of German baking in everyone’s homes. Collected from various places and people—whether it’s a cookbook or from her German assistant—this cookbook presents a beautiful piece of German tradition. Agent: Brettne Bloom, the Book Group.
October 15, 2016
Berlin-born baker Weiss (My Berlin Kitchen) delivers precise recipes for classic German baking favorites, including friesentorte (plum cream torte), streuselkuchen (yeasted streusel cake), christbrot (sweet Christmas bread), and zimsterne (cinnamon-almond meringue stars). Throughout, Weiss capably explains the ingredients and equipment needed to achieve a traditional result while providing recipes, online sources, or alternatives for hard-to-find items (e.g., quark, vanilla sugar, baker's ammonia). Full-page color photographs and entertaining recipe headnotes lend a modern feel to this timeless title. VERDICT Weiss's latest will complement most baking collections, filling the void left by out-of-print books such as Sarah Kelly Iaia's Festive Baking. Highly recommended, especially for anyone who loves raisins, poppy seeds, anise, and candied fruits.
Copyright 2016 Library Journal, LLC Used with permission.
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