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Baking at the 20th Century Cafe : iconic…
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Baking at the 20th Century Cafe : iconic European desserts from linzer torte to honey cake (udgave 2020)

af Michelle Polzine

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingSamtaler
341709,296IngenIngen
"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"--… (mere)
Medlem:kateschmidt
Titel:Baking at the 20th Century Cafe : iconic European desserts from linzer torte to honey cake
Forfattere:Michelle Polzine
Info:New York : Artisan, a division of Workman Publishing Co., Inc. [2020]
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:cooking, baking, desserts, cookies

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Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake af Michelle Polzine

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Made the coconut/marmalade/chocolate torte (Kokusz torta). Delicious! Jan 2021
Made the toffee shortbread cookies. Used high fat butter and they spread a lot and were very fragile. Wouldn't make again. Toffee recipe was good, but wish the directions were not so vague as I have never made it before. Checked another recipe and cooked to 325 degrees. Jan 2021
I liked the hot chocolate and hot butterscotch recipes. For hot butterscotch I decreased the milk by almost half (1 1/4 cups instead of 2 for a half recipe). Feb 2021
  mabeline | Feb 15, 2021 |
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"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"--

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