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Summary
Summary
From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland.
German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany's cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.
Whether you're in the mood for the simple yet emblematic Streuselkuchen , crisp and flaky Strudel , or classic breakfast Br tchen , every recipe you're looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen , Marmorierter Mohnkuchen , and S chwarzw lder Kirschtorte , this book will encourage home bakers of all skill levels to delve into the charm of Germany's rich baking tradition.
Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it's for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.
Author Notes
LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen . Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine , the Wall Street Journal , the Boston Globe , and Harper's Bazaar Germany , among many others. She lives in Berlin with her husband and son.
Reviews (2)
Publisher's Weekly Review
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 marzipanroh-masse (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. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
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 Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.