Austrian Desserts And Pastries: Over 100 Classic Recipes

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Recreate the romantic Viennese café-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more.Whether it’s delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher...

Paperback: 272 pages
Publisher: Skyhorse Publishing; Reprint edition (June 7, 2016)
Language: English
ISBN-10: 9781510706477
ISBN-13: 978-1510706477
ASIN: 151070647X
Product Dimensions: 5 x 0.5 x 7 inches
Amazon Rank: 215376
Format: PDF ePub Text djvu ebook

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.There is a review in here that suggests caution about this book. It is quite long, but read it. The recipes are stunning and very inviting. You will need some sense of translation and the occasional translation. I've read use metric, please do. ...

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of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results.Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.