Baking at the 20th Century Cafe: iconic European desserts from linzer torte to honey cake
(Book)
"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"--
Notes
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,, et al. 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.
Record Information
| Last Sierra Extract Time | Apr 24, 2024 03:46:43 AM |
|---|---|
| Last File Modification Time | Apr 24, 2024 03:47:06 AM |
| Last Grouped Work Modification Time | Apr 24, 2024 03:46:50 AM |
MARC Record
| LEADER | 02974cam 2200421 i 4500 | ||
|---|---|---|---|
| 001 | BK0026171472 | ||
| 003 | DLC | ||
| 005 | 20200505143547.2 | ||
| 008 | 200423s2020 nyua 001 0 eng | ||
| 010 | |a 2020016577 | ||
| 020 | |a 9781579658984|q (hardcover) | ||
| 020 | |a 1579658989 | ||
| 037 | |b Workman Pub Co, Attn: Mary Beth 225 Varick st, New York, NY, USA, 10014, (212)6147792|n SAN 203-2821 | ||
| 040 | |a DLC|b eng|e rda|c DLC|d DLC|d HMM | ||
| 050 | 0 | 0 | |a TX773|b .P65 2020 |
| 082 | 0 | 0 | |a 641.86|2 23 |
| 100 | 1 | |a Polzine, Michelle,|e author. | |
| 245 | 1 | 0 | |a Baking at the 20th Century Cafe :|b iconic European desserts from linzer torte to honey cake /|c Michelle Polzine ; with Jessica Battilana ; photographs by Aya Brackett. |
| 246 | 3 | |a Baking at the Twentieth Century Cafe | |
| 264 | 1 | |a New York :|b Artisan, a division of Workman Publishing Co., Inc.|c [2020] | |
| 300 | |a 350 pages :|b color illustrations ;|c 26 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |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. | ||
| 650 | 0 | |a Desserts. | |
| 650 | 0 | |a Baking. | |
| 650 | 0 | |a Cooking, European. | |
| 655 | 7 | |a Cookbooks.|2 lcgft | |
| 700 | 1 | |a Battilana, Jessica,|e author. | |
| 700 | 1 | |a Brackett, Aya,|e photographer. | |
| 710 | 2 | |a 20th Century Cafe (San Francisco, Calif.) | |
| 907 | |a .b26574469 | ||
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