| Edition |
First edition. |
| Description |
xi, 275 pages : color illustrations ; 27 cm |
| Bibliography |
Includes index. |
| Summary |
German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted. |
| Contents |
Cookies -- Cakes -- Yeasted Cakes -- Tortes and Strudels -- Savories -- Breads and Rolls -- Christmas Favorites -- Basics. |
| Subject(S) |
Cooking, German.
|
|
Baking.
|
|
Cookbooks.
|
| Added Name(S) |
Pick, Aubrie, photographer.
|
| ISBN |
9781607748250 (hardcover) (alkaline paper) |
|
1607748258 (hardcover) (alkaline paper) |
|
Other Resources
