Classic German Baking

Classic German Baking

The Very Best Recipes for Traditional Favorites, From Pfeffernüsse to Streuselkuchen

Book - 2016
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German baking is legendary and informs baking traditions the world over- Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking , blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen , and apple strudel , Weiss includes overlooked gems, like eisenbahner --an almond macaroon paste piped onto jam-topped shortbread--and rosinenbr tchen --the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted.
Publisher: Berkeley :, Ten Speed Press,, [2016]
Edition: First edition
ISBN: 9781607748250
1607748258
Branch Call Number: 641.5943 WEI NVD
Characteristics: xi, 275 pages : color illustrations ; 27 cm
Additional Contributors: Pick, Aubrie

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zipread
Dec 05, 2018

So ein wunderschönes Kochbuch mit so vielen lekeren Sachen. Man könte sogar das Buch verschnabulieren.
This book almost jumped off the shelf and into my lap at the library. I could almost hear it say: read me; bake me. Christmas was approaching and we had been lamenting the disappearance of those flavourful and tasty Vanillekipferln Oma used to bake at this time of the year. Like most urbanites we had become quite used to purchasing our food at the supermarket —- and that included those special Christmas baked goodies too. This cookbook promised to solve the problem of the no-taste Christmas cookies swimmingly. And it did. With recipes for some old favourites from when I was in short pants and from later, when we were able to often spend our summers in Germany.
There must be close to a hundred recipes here so my brief list of favourites is highly selective. On the must-try list: Amerikaner; Gugelhupf, Vanillekipferl and if you’re feeling particularly adventuresome there is even the renowned Sachertorte.
Luisa Weiss, author of this wonderfully delicious book, has even helpfully included a preamble explaining some of the subtle yet significant differences between North American ingredients and what would seem to be their German equivalents: Lingonberries and Cranberries for example. They are not interchangeable. And then there’s the difference between salted and un-salted butter. So, we haven’t merely an appetizing cook book, er bake book here, but we also have one that navigates the subtle but often significant differences between the North American and the German kitchens that are quite often capable of spelling the difference between success in the kitchens etwas das so gans gelungen ist. So grab your Schneebesen, your marzipan, and your Plaumenmus and start baking.

m
MartinDani
Jun 01, 2018

I liked the selection of her German baking recipes: Several different cake recipes using apple and plums for example, also a good list of savory cakes and especially a good list of Christmas cookies. I also thought Luisa provides a pretty good background/idea when a particular type of cake is baked in Germany, be it seasonal or for what occasion. As one reader already commented, it would be handy if all the recipes had a picture or if she had somewhere an online database with all the pictures. But even so, about every 4th cake or so is well pictured in the book.

r
Rebeccacblanchard
Mar 05, 2017

I thought that this book was a little bit of a missed opportunity. While the book is filled with lovely pictures of Germany, there are hardly any pictures of the recipes themselves. This is especially frustrating because many of these baked goods are unfamiliar to bakers in the U.S. and you have to rely exclusively on the authors written instructions. I found myself on the internet searching for photos to make sure that I understood what the completed bake should look like. There are also some complicated dough shaping techniques that would be much easier to recreate with step by step photos. There are also many recipes that use ingredients that are not commonly carried in local grocery stores. Overall, this book is great for experienced bakers looking for new, challenging recipes. I would not recommend this book for a novice home baker.

c
Charmed03
Mar 04, 2017

What a fun book. I will wait for my name to come up again. Get the recipes that look amazing and hopefully give them a try. Especially the Bee Sting Cake that I was introduced to back in 1975. Big time yummy.

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