Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake
Michelle Polzine
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"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 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. Binding Type: HardcoverAuthor: Michelle PolzinePublisher: Artisan PublishersPublished: 10/20/2020ISBN: 9781579658984Pages: 352Weight: 3.15lbsSize: 10.10h x 8.30w x 1.10d
Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake
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- SKU: 9781579658984
- Category: Cooking, Food & Wine
Book Title
Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake
ISBN
9781579658984
"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 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.
Binding Type: Hardcover
Author: Michelle Polzine
Publisher: Artisan Publishers
Published: 10/20/2020
ISBN: 9781579658984
Pages: 352
Weight: 3.15lbs
Size: 10.10h x 8.30w x 1.10d
--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 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.
Binding Type: Hardcover
Author: Michelle Polzine
Publisher: Artisan Publishers
Published: 10/20/2020
ISBN: 9781579658984
Pages: 352
Weight: 3.15lbs
Size: 10.10h x 8.30w x 1.10d
"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 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.
Binding Type: Hardcover
Author: Michelle Polzine
Publisher: Artisan Publishers
Published: 10/20/2020
ISBN: 9781579658984
Pages: 352
Weight: 3.15lbs
Size: 10.10h x 8.30w x 1.10d
--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 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.
Binding Type: Hardcover
Author: Michelle Polzine
Publisher: Artisan Publishers
Published: 10/20/2020
ISBN: 9781579658984
Pages: 352
Weight: 3.15lbs
Size: 10.10h x 8.30w x 1.10d
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