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Austrian Desserts and Pastries: 108 Classic Recipes Hardcover – November 1, 2011

4.4 out of 5 stars 21 customer reviews

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About the Author

Dietmar Fercher was born in Carinthia. After learning his trade in Spittal an der Drau, he perfected his knowledge as a pastry chef in Austria and abroad. He worked as the master confectioner at the Kurkonditorei Oberlaa and as head patissier for the Hilton hotels in Vienna and Düsseldorf as well as for the Imperial Hotels and its cafés. For more than twenty years, Fercher’s own café-patisserie, which has won the Golden Coffeebean award from Gault Millau and Jacobs Coffee, has been the home of his sweet culinary creations.

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.
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Product Details

  • Hardcover: 272 pages
  • Publisher: Skyhorse Publishing; 1 edition (November 1, 2011)
  • Language: English
  • ISBN-10: 1616083999
  • ISBN-13: 978-1616083991
  • Product Dimensions: 7 x 7.4 x 9 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #1,143,017 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Grandma TOP 500 REVIEWER on October 8, 2011
Format: Hardcover Verified Purchase
If you remember your history, much of what we call Germany today, along with most of the Balkans, Poland, Hungary, Austria and even part of northern Italy were once part of the Austro-Hungarian Empire and they were famous for - among other things - their food, particularly pastries. Long ago and far away I had the privilege of living in Germany for several years. During most of that time my apartment was in the home of a wonderful German woman who became like a second mother to me. One custom that Lydia and her family observed daily was a coffee hour about 3 or 3:30 in the afternoon. Everyone who was available in the household and often a guest or two would gather in Lydia's living room for coffee and pastries. The simpler ones Lydia often baked herself and I was lucky enough to learn her recipes, recipes that I still use today. The more complicated things, though, were usually brought in from the Konditorei. Most days there would be just one or two offerings, but holidays and birthdays always brought a wide array of stunningly beautiful, marvelously tasty creations, some of which have haunted my dreams for forty years or so. The recipes for most of them are in Austrian Desserts and Pastries: 108 Classic Recipes, as well as recipes for many of the sweets we sampled touring Germany and Austria, and some specialties I'm unfamiliar with like Pumpkin Strudel and Rhubarb Strudel. The book is beautifully printed on quality paper and it features loads of color photographs of the final product. I did, however, find some problems.Read more ›
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Format: Hardcover Verified Purchase
I am Austrian and I got this book as a gift for someone. I flipped through the book to make sure it was good enough to give away; The book is great; Recipes in there are what my mom makes, what I make at home, etc; There are also lots of pictures and "technical" instructions on how to do things; Like how to pull Strudel dough;
I can definitely recommend this book, you won't be disappointed;
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Format: Hardcover
When I saw this book I simply had to get my paws on it. Dietmar Fercher is a famous Viennese pastry chef. He has worked in Austria and Germany and now has his own cafe-patesserie which has won awards.

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...
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Format: Hardcover Verified Purchase
As the previous reviewer noted, this book can be a bit confusing due to the baking terminology and the European ingredients and bakeware. With a little persistence, and a good search engine, one can decipher the sometimes confusing aspects of this book. Even in spite of such hurdles, I can highly recommend this publication. The photography (every recipe has a picture) is in itself a work of art. Before even trying one of the recipes, I enjoyed just flipping through the book. I eventually made the strawberry schnitten. Wow! It was a work of art as well as a culinary delight. This book would also make a great gift - - the binding and paper are of a very high quality and the presentation is top-notch.
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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 . It also gives good and
detailed instruction on making strudel in different varieties like apple , pear ,grape , plum and several
others like pumpkin and cottage cheese . There are souffles , omelets , poppyseed and strawberry dumplings , kaiserschmarren and palatschinken - Hungarian pancakes . Donuts .danish pastries ,
puff pastries , pound cakes , cookies , florentines and elegantly decorated tortes , bars and cream
filled rolls . Anything anyone would like to bake is in there with some appetizing pictures . Enjoy!
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