Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
Biographical Note: LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst...
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Biographical Note: BUTTERKEKSE 14 Simplest Butter Cookies HEIDESAND 15 Sandy Almond Sugar Cookies SCHWARZ-WEISS GEBÄCK 16 Checkerboard Cookies BLITZKUCHEN 19 Almond-Sugar Cookies MANDELHÖRNCHEN 20 Chocolate-Dipped Almond Crescents KNERKEN 22 Cardamom Snap Cookies ZIMTBREZELN 23 Cinnamon Pretzels WALNUSS-ZWIEBACK 25 Twice-Baked Walnut Crisps RUSSISCH BROT 26 Cocoa-Meringue Alphabet Cookies LÖFFELBISKUIT 27 Ladyfingers NUSSECKEN 28 Chocolate-Hazelnut Cookie Bars EISENBAHNSCHNITTEN 31 Almond Cream Jam Bars PRASSELKUCHEN MIT BLÄTTERTEIG 33 Saxonian Glazed Streusel Slices SCHWÄBISCHER PRASSELKUCHEN 34 Swabian Streusel-Jam Slices AMERIKANER 36 Lemon-Glazed Cakelets CAKES 38 ANISBROT 40 Aniseed Sponge Cake NUSSKUCHEN 42 Toasted Hazelnut Loaf Cake VERSUNKENER APFELKUCHEN 43 Sunken Apple Cake APFEL-MARZIPAN-KUCHEN 44 Apple-Almond Cake GEDECKTER APFELKUCHEN 46 Glazed Apple Cake KÄSEKUCHEN 48 Classic Quark Cheesecake KÄSEKUCHEN OHNE BODEN 50 Crustless Quark Cheesecake QUARKKUCHEN MIT MANDARINEN 52 Mandarin Orange Cheesecake RUSSISCHER ZUPFKUCHEN 54 Chocolate Quark Cheesecake LOTTCHEN'S KIRSCHKUCHEN 57 Sunken Lemon-Cherry Cake DUNKLER KIRSCHKUCHEN 58 Spiced Chocolate-Cherry Cake KIRSCHSTREUSELKUCHEN 61 Sour Cherry Streusel Cake ERDBEER-SAHNE BISKUITROLLE 63 Strawberry Cream Roll ZITRONENBISKUITROLLE 66 Lemon Cream Roll MARILLENFLECK 69 Austrian Apricot Sheet Cake RHABARBERKUCHEN 70 Simple Rhubarb Cake MARMORKUCHEN 72 Marble Cake MARMORIERTER MOHNKUCHEN 74 Marbleized Poppy-Seed Cake YEASTED CAKES 78 ZUCKERKUCHEN 81 Sugar Cake BUTTERKUCHEN 82 Butter-Almond Cake STREUSELKUCHEN 84 Yeasted Streusel Cake APFELKUCHEN 86 Yeasted Apple Cake PFLAUMENSTREUSELKUCHEN 88 Yeasted Plum Cake with Streusel BIENENSTICH 90 Honey-Almond Caramel Cake MOHNSTREUSELKUCHEN 93 Poppy-Seed Streusel Cake GUGELHUPF 95 Yeasted Cake with Rum-Soaked Raisins SCHOKOLADEN-GUGELHUPF 97 Chocolate-Stuffed Yeasted Cake SCHLESISCHE MOHNROLLE 99 Silesian Poppy-Seed Roll ROSENKUCHEN 102 Spiced Cocoa Pinwheel Cake KRANZKUCHEN 104 Braided Almond-Cream Wreath NUSSZOPF 107 Glazed Nut Braid MOHNZOPF 109 Poppy-Seed Braid TORTES AND STRUDELS 112 RÜBLITORTE 114 Carrot-Nut Torte HANNCHEN-JENSEN-TORTE 117 Meringue Cream Cake HEIDJERTORTE 119 Lingonberry Buckwheat Cream Torte FRIESENTORTE 122 Plum Cream Torte SCHWARZWÄLDER KIRSCHTORTE 123 Black Forest Cake MOHNTORTE 126 Flourless Poppy-Seed Torte SACHERTORTE 128 Glazed Chocolate Torte NUSSTORTE VON HAMMERSTEIN 132 Glazed Hazelnut Torte LINZERTORTE 134 Spiced Almond Jam Tart TRÄUBELESTORTE 136 Redcurrant Meringue Torte PFLAUMENSTRUDEL 138 Plum Strudel APFELSTRUDEL 141 Apple Strudel TOPFENSTRUDEL 145 Quark Strudel SAVORIES 148 SÜDDEUTSCHE LAUCHTORTE 150 Creamy Leek Tart PETERLINGSKUCHEN 151 Swabian Parsley Cake ZWIEBELKUCHEN 152 Savory Onion Cake GRÜNER KUCHEN 154 Savory Green Onion and Bacon Cake SALZEKUCHEN 156 Hessian Potato Cake HERZHAFTER KÄSEKUCHEN 158 Savory Cheesecake KARTOFFELSTRUDEL 161 Potato Strudel KRAUTSTRUDEL 163 Cabbage Strudel KARTOFFEL-KÄSE DINNEDE 166 Swabian Potato-Cheese Flat Bread SPECK-WALNUSS GUGELHUPF 168 Bacon-Walnut Gugelhupf BREADS AND ROLLS 170 BRÖTCHEN 172 Classic Breakfast Rolls MOHNHÖRNCHEN 175 Poppy-Seed Crescent Rolls SEELEN 177 Swabian Spelt Caraway Rolls HEISSWECKEN 179 Raisin-Spice Buns ROGGENBRÖTCHEN 182 Rye Rolls ROSINENBRÖTCHEN 184 Whole Wheat Raisin Buns KÄSE-KÜMMEL-BRÖTCHEN 186 Caraway-Cheese Rye Rolls QUARKBRÖTCHEN 188 Sweet Quark Rolls QUARK-OSTERHASEN 190 Soft Quark Bunny Rolls SCHWARZWÄLDER KARTOFFELBRÖTCHEN 192 Potato Rolls with Bacon and Caraway BREZELN 194 Soft Pretzels FRANZBRÖTCHEN 197 Cinnamon-Sugar Buns ROSINENSCHNECKEN 202 Raisin-Frangipane Spiral Buns BREMER KÜRBISBROT 204 Roasted Squash Bread AACHENER POSCHWECK 206 Easter Bread with Raisins and Sugar Cubes SCHWEIZER ZOPF 209 Swiss Braid ROSINENZOPF 213 Sweet Raisin Bread CHRISTMAS FAVORITES 216 LEBKUCHEN 218 Old-Fashioned German Gingerbread ELISENLEBKUCHEN 220 Glazed Flourless Nuremberg Lebkuchen HONIGLEBKUCHEN 222 Honeyed Lebkuchen Squares with Caramelized Almonds LEBKUCHEN-POWIDLTATSCHKERLN 224 Plum-Filled Gingerbread Pockets BIBERLE 226 Gingerbread Almond Nuggets PFEFFERNÜSSE 228 Iced Spice Cookies BASLER LECKERLI 229 Swiss Spice Squares SPRINGERLE 231 Swabian Anise Cookies SPEKULATIUS 234 Almond Spice Cookies BETHMÄNNCHEN 236 Almond Domes ZEDERNBROT 237 Lemon-Almond Crescent Cookies NUSSSTANGEN 238 Hazelnut-Almond Batons ZIMTSTERNE 241 Cinnamon-Almond Meringue Stars MAKRONENSCHNITTEN 242 Walnut Macaroon Slices with Jam BASLER BRUNSLI 243 Swiss Almond-Chocolate Cookies HASELNUSS-HIMBEER MAKRONEN 244 Hazelnut-Raspberry Macaroons WEIHNACHTSPLÄTZCHEN 246 Simple Christmas Cookies VANILLEKIPFERL 248 Melting Vanilla-Almond Crescents GEFÜLLTE ORANGENTALER 249 Candied Orange Sandwich Cookies FRÜCHTEBROT 250 Austrian Fruit Bread CHRISTBROT 252 Sweet Christmas Bread QUARKSTOLLEN 256 Quark-Almond Sweet Bread STOLLENKONFEKT 257 Bite-Size Stollen BAUMKUCHEN 259 Chocolate-Glazed Tree Cake BASICS 262 QUARK 264 Sour Fresh Cheese MARZIPANROHMASSE 264 Almond Paste PFLAUMENMUS 265 Spiced Plum Butter LEBKUCHENGEWÜRZ 265 Lebkuchen Spice Mix STREUSEL 266 Basic Streusel MANDELSTREUSEL 266 Almond Streusel VANILLEZUCKER 267 Vanilla Sugar SCHLAGSAHNE 267 Lightly Sweetened Whipped Cream Review Quotes: "If you're fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you'll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure." -- Dorie Greenspan, author of Dorie's Cookies and the New York Times best-selling Baking Chez Moi "I've waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love." -- Diana Henry, The Daily Telegraph "Even if you don't have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies." -- The New York Times "Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by." -- Mindy Segal, author of Cookie Love "I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking." -- Julia Turshen, author of Small Victories "From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there." -- David Lebovitz, author of My Paris Kitchen "This overdue guide is a happy marriage of European craft and American sensibilities." --Bonnie S. Benwick, The Washington Post "As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It's just the right sensibility, and it makes for a cookbook that's not only useful and instructive but charming." -- Amy Scattergood, The Los Angeles Times "Berlin-born food writer Weiss ( My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. [...] Collected from various places and people--whether it's a cookbook or from her German assistant--this cookbook presents a beautiful piece of German tradition." -- Publishers Weekly "In Classic German Baking, author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging, precise, and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S." -- Lisa Rojany, NY Journal of Books Publisher Marketing: From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany's cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you're in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you're looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and S chwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany's rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it's for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life. Review Citations:
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Author: Weiss, Luisa
Publisher: Ten Speed Press
Binding: Hardcover
Pub Date: 2016-10-18
BISAC: Cooking|Methods|Baking|Cooking|Regional & Cultural|German|Cooking|Courses & Dishes|Desserts
Subjects: Cookbooks|Cooking, German|Baking
Weight: 2.5 lbs
ISBN: 9781607748250
ASIN: -
SKU: SP-9781607748250
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