Recipes range from quick and easy unbaked confections to elaborate classics. A general introduction describes the patisserie of Vienna, with detailed notes on special equipment and ingredients. 36 pages of color photos.
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Book Description
Editorial Reviews
From Library Journal
These first titles in a new series are attractive introductions to the pastries and baked goods of two favorite cuisines. The Viennese recipes, typically very rich, with lots of butter, chocolate, and cream, range from classic Linzertorte to strudels of all types to Napoleons. Almonds, fruits, ricotta cheese, and wine are the standard ingredients of the Italian creations: Panettone, Cassata Siciliana, Amaretti, and, of course, cannoli. The recipes are clear and well written, and good color photographs are scattered throughout each book. Both are recommended. JS
Copyright 1988 Reed Business Information, Inc.
Copyright 1988 Reed Business Information, Inc.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful:
1.0 out of 5 stars
This cookbook just looks pretty.,
By A Customer
This review is from: Patisserie of Vienna (Hardcover)
This seems to be one of those cookbooks that just looks pretty but no one bothered to test the recipies. Don't attempt anything in this book without allowing for plenty of time to perfect the recipies. Unless your a cordon bleu-trained pastry chef the directions are way too vague. Proportions are off for various componets as well as with individual ingredients. If you like pretty pictures of food this is the book for you. If you want usable recipies for great desserts you'll be very very disapointed...and feel the need to write a review. I have to wonder if the author has ever been in a kitchen
3.0 out of 5 stars
better than stated,
Amazon Verified Purchase(What's this?)
This review is from: Patisserie of Vienna (Hardcover)
this book has an excellent presentation and, while I have not tasted all the recipes, te ones I did seemed good.
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