Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake
(eBook)
Description
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. 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.
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Citations
Polzine, M. (2020). Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake. [United States], Artisan.
Chicago / Turabian - Author Date Citation (style guide)Polzine, Michelle. 2020. Baking At the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. [United States], Artisan.
Chicago / Turabian - Humanities Citation (style guide)Polzine, Michelle, Baking At the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. [United States], Artisan, 2020.
MLA Citation (style guide)Polzine, Michelle. Baking At the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. [United States], Artisan, 2020.
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Hoopla Extract Information
hooplaId | 15239151 |
---|---|
title | Baking at the 20th Century Cafe |
language | ENGLISH |
kind | EBOOK |
series | |
season | |
publisher | Artisan |
price | 2.99 |
active | 1 |
pa | |
profanity | |
children | |
demo | |
duration | |
rating | |
abridged | |
fiction | |
purchaseModel | INSTANT |
dateLastUpdated | Sep 25, 2024 09:58:11 PM |
Record Information
Last File Modification Time | Sep 02, 2024 10:47:41 PM |
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Last Grouped Work Modification Time | Nov 20, 2024 03:03:48 AM |
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520 | |a 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. 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. | ||
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650 | 0 | |a Baking. | |
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650 | 0 | |a Ethnicity. | |
650 | 0 | |a Pastry. | |
650 | 0 | |a Electronic books. | |
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