Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions [Hardcover]

Sarah Kelly Iaia (Author), Bonni Leon (Designer)

Editorial Reviews

From Publishers Weekly

Iaia is methodical at the kitchen counter and plainspoken at the writing desk. Forgoing upscale photographic fanfare, she presents 150 recipes for classic German and Austrian holiday cookies, pastries and cakes simply and clearly. While her words occasionally take on the flavor of an imperfect translation from the German ("cheese curd" cookies must taste better than they sound), Iaia, an American food writer, in general chooses her words carefully and infuses her book with logic and order. She groups her recipes by type of batter, starting with lebkuchen and honey cookies, and then proceeds to butter cookies, macaroons, meringues and, at length, tortes and strudels. Though many sweets are rich and buttery enough for a feast, others could almost be called health food. Especially appreciated is the cook's presence of mind in offering tips to her readers that some master bakers would have overlooked. Sections on utensils, ingredients and gift ideas are equally useful. Attractive line drawings sate our visual hunger.
Copyright 1988 Reed Business Information, Inc.

Product Details

• Hardcover: 352 pages
• Publisher: Doubleday (October 4, 1988)
• Language: English
• ISBN-10: 0385197314
• ISBN-13: 978-0385197311
• Product Dimensions: 10.3 x 6.9 x 1.4 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,341,016 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Requires meticulous planning; excellent results, September 17, 2006

By 

Voracious cook with busy professional life (Austin, TX) - See all my reviews

This review is from: Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions (Hardcover)

Recipes in this book are not for novice bakers, neither are they for habitual offenders of baking mixes aisles or those who are afraid to touch dough with their bare hands. Following recipes of Sarah Kelly Iaia requires well-stocked pantry, precision, discipline, and ability to plan ahead. Many recipes specify that the dough is made a day in advance, and many baked goods are better 2 weeks - a month after baking. On a positive note, many ingredients are quite accessible and not expensive.

The taste and look of all those goodies is distinctly European and suit best those who like artisan baking. If you prefer chewey cookies, heavy cakes like German chocolate cake (which is not German at all), supermarket-sold white bread, and chemically tasting birthday cakes sold at price clubs, chances are you will not like most of cakes, breads, and cookies made from recipes in this book. However, this book is very usefull if you wish to enrich your baking repertoir, impress your guests or coworkers, or need to send a lot of presents across the country around Christmas. The author, using very specific easy-to-follow directions helps muster different types of gingerbreads, Sunday breads, stollen, crumbly sweet pretzels, and nut layer cakes. Both children and adults like chocolate-glazed heart-shaped honey cookies, the recipe for which alone is worth the price of this book.

I would prefer more photographs of finished products, but overall I have been quite satisfied with the results even without them.

1 of 1 people found the following review helpful:

5.0 out of 5 stars buy this now!!, October 20, 2010

By 

C. Kruse - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions (Hardcover)

This book is full of great recipes, but what I really love is all the details she goes into. Shortcuts, back stories, helpful hints: you won't regret getting this. Even though there are no photographs- something that usually stops me dead from buying a cookbook- there are illustrations for finished products and besides, if you're buying a book on amazon.com you should know how to find pictures online. I also haven't had a problem with anything I've made from this book yet. If you're thinking about buying this, do! You won't regret it!

5.0 out of 5 stars A must have for all who love the art of cuisine., August 29, 2008

By 

Barbara (Colorado) - See all my reviews

Amazon Verified Purchase

This review is from: Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions (Hardcover)

Sarah Kelly Iaia was an American born, London based, world traveling food editor of Bride Magazine UK. She entertained kings and captains of industry. Her "how to" cook book breezes you through the complex techniqes of "haute" holiday baking and entertains you all the way. A must have for all who love the art of cuisine.