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Baking at the 20th Century Cafe: Iconic European Desserts
Celebrated as one of the Best Cookbooks of the Year and Best Cookbooks to Gift by renowned publications such as Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post & Courier, and Thrillist, "Baking at the 20th Century Cafe" by Michelle Polzine has also been Long-Listed for The Art of Eating Prize for Best Food Book of 2021.
The New York Times' Emily Weinstein praises the book, stating, "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." Similarly, Diana Henry of The Telegraph (U.K.) describes the book as "An absolute joy for bakers."
While the famous honey cake, with its ten airy layers, burnt honey flavor, and light dulce de leche cream frosting, may be the initial draw, this book has so much more to offer. Readers will be delighted to discover Polzine's mastery of tortes, strudels, Kipferl, rugelach, pierogi, blini, and other renowned delicacies typically found in the grand cafes of Vienna and Prague.
Drawing from her baking career at San Francisco's celebrated 20th Century Cafe, Polzine shares her passion and expertise in this comprehensive volume. With over 75 no-fail recipes, dozens of innovative techniques, and a revelation of ingredients ranging from lemon verbena to peach leaves, the book serves as a true master class for bakers of all skill levels.
Polzine has thoughtfully adapted many recipes to suit contemporary tastes, often through a California lens, as seen in the Nectarine Strudel or Date-Pistachio Torte. Surprisingly, a significant number of the recipes are gluten-free, catering to diverse dietary needs. Throughout, the author's enthusiastic and singular voice shines through, captivating readers with vivid descriptions that make even the most decadent cakes sound irresistible.
Whether you're a seasoned baker or a novice, "Baking at the 20th Century Cafe" is a must-have addition to your culinary library. Indulge in the honey cake, but don't stop there – explore the full range of Polzine's delectable creations, each one worthy of a slice with a dollop of Schlag (whipped cream), of course.
product information:
| Attribute | Value | ||||
|---|---|---|---|---|---|
| publisher | Artisan (October 20, 2020) | ||||
| language | English | ||||
| hardcover | 352 pages | ||||
| isbn_10 | 1579658989 | ||||
| isbn_13 | 978-1579658984 | ||||
| item_weight | 3.15 pounds | ||||
| dimensions | 8.38 x 1.25 x 10.25 inches | ||||
| best_sellers_rank | #218,920 in Books (See Top 100 in Books) #105 in Pastry Baking (Books) #807 in European Cooking, Food & Wine | ||||
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