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Baking at the 20th Century Cafe: iconic European desserts from linzer torte to honey cake
(Book)

Book Cover
Average Rating
Published:
New York : Artisan, a division of Workman Publishing Co., Inc, [2020].
Format:
Book
Physical Desc:
350 pages : color illustrations ; 26 cm.
Status:
1 copy, 1 person is on the wait list.
Description

"Transporting readers straight to the grand cafés 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"--

Also in This Series
Copies
Location
Call Number
Status
Hamden/Miller New Adult Nonfiction
641.86/POL
On Holdshelf
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More Details
Language:
English
ISBN:
9781579658984, 1579658989

Notes

General Note
Includes index.
Description
"Transporting readers straight to the grand cafés 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"--,Provided by publisher.
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Citations
APA Citation (style guide)

Polzine, M., Battilana, J., & Brackett, A. (2020). Baking at the 20th Century Cafe: iconic European desserts from linzer torte to honey cake. New York: Artisan, a division of Workman Publishing Co., Inc.

Chicago / Turabian - Author Date Citation (style guide)

Polzine, Michelle, Jessica, Battilana and Aya, Brackett. 2020. Baking At the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. New York: Artisan, a division of Workman Publishing Co., Inc.

Chicago / Turabian - Humanities Citation (style guide)

Polzine, Michelle, Jessica, Battilana and Aya, Brackett, Baking At the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. New York: Artisan, a division of Workman Publishing Co., Inc, 2020.

MLA Citation (style guide)

Polzine, Michelle,, Jessica Battilana, and Aya Brackett. Baking At the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. New York: Artisan, a division of Workman Publishing Co., Inc, 2020. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
298d5c1d-5a09-aeb2-77ce-78c61449b1ec
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Record Information

Last Sierra Extract TimeJul 26, 2021 03:45:38 PM
Last File Modification TimeJul 26, 2021 03:46:04 PM
Last Grouped Work Modification TimeJul 26, 2021 03:46:03 PM

MARC Record

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500 |a Includes index.
5050 |a Ingredients -- Equipment -- Fruit desserts -- Traditional and mostly traditional cakes and tortes -- Puddings, custards, and ice creams -- Cookies and candies -- Strudel -- Savory pastries -- Compound creams and sauces.
520 |a "Transporting readers straight to the grand cafés 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"--|c Provided by publisher.
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