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Austrian Desserts and Pastries: 108 Classic Recipes Hardcover – November 1, 2011
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About the Author
Andrea Karrer, born in 1963, is a versatile ambassador of Austrian culinary traditions. She has a weekly radio show, writes newspaper columns, works with Austrian chef Christian Petz, appears on TV, writes wonderfully tempting cookbooks, and all these activities express her true passion: cooking.
Konrad Limbeck, born in 1974 in Upper Bavaria, has felt drawn to culinary delights since his childhood. After becoming a professional photographer, Limbeck, who lives in Vienna, has been working for a number of lifestyle magazines.
Top Customer Reviews
This book is a visual treat, packed with luscious pastries shown in tantalizing photographs. They are of the highest quality, pastries that you would eat in small amounts because they give high satisfaction.
The book is translated from the German, and in some instances one feels it has barely been translated at all! But this simply furthers its charm and lends authenticity. If you are considering buying this book, you probably would be open to some non-English as long as it doesn't interfere with teh baking. While many of the recipe names might be unimaginative by the frilly standards of French patisserie - "raisin cake" or "punch torte" for example - finally a spade is called a spade, and the end-result is none the less for it.
The recipes are clear and straightforward. If you are an uncertain baker, start with something that is not too complicated and just follow the steps. (I'm no expert, just someone willing to dive in!) Best of all, the recipes inspire confidence. Perhaps us humble folk can also one day create stunning multi-layered torten or make blatterteig from scratch. In baking (as in life!) many complicated things are possible when broken down into small steps.
I made the wine souffle, which consists of white wine and lemon. It was easy to do, but then souffles suffer a bad rep for no reason! It was very, very tasty. Quite a good combination of flavors. Raised a few eyebrows around here, as no one had heard of a souffle made with wine. Unusual is good.
This is the very first book that makes me feel I can make puff pastry from scratch. That's the sort of thing one hopes from a cookbook. And I well over 500, oh dear...
I can definitely recommend this book, you won't be disappointed;
Most Recent Customer Reviews
I can't believe the recipe Kaisergugelhpf calls for flour (fine) but does not say what type (whether multipurpose, etc.). It does not call for yeast. Read morePublished 2 hours ago by Nelaa
This is the best Austrian pastry book because it includes other desserts too , like dumplings and
puddings , cremes , mousse , riesling jelly and poached and baked fruit . Read more
This comprehensive collection of Austrian pastry has everything and has excellent photography in a well bound, high quality book It all looks delicious!Published 13 months ago by GWS
This was written by a talented European bakery chef who usually bakes large volumes for restaurants. It was not adapted for the home kitchen, especially the American home kitchen. Read morePublished on December 16, 2013 by Barbara C.
Excellent. Wonderful cookbook. Very pleased with it. Great recipes and worth the price. Got a bargain here. Good choice for those who like to bake the "old world" way.Published on October 22, 2013 by Barbara
photography excellent with plenty of recipes to try. ausgezeichnet und schmeckt gut.would recommend the hard cover with quality paper and easy to read textPublished on October 12, 2013 by Bolko Burgstett