Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime and start saving today with fast, free delivery

Buy new:

$20.49

List Price: $35.00

Save: $14.51 (41%)

Get Fast, Free Shipping with Amazon Prime FREE Returns

FREE delivery Wednesday, December 13 on orders shipped by Amazon over $35

Or fastest delivery Tuesday, December 12

Select delivery location

In Stock

$$20.49 () Includes selected options. Includes initial monthly payment and selected options. Details

Ships from

Amazon.com

Ships from

Amazon.com

Sold by

Amazon.com

Sold by

Amazon.com

Returns

Returnable until Jan 31, 2024

Returns

Returnable until Jan 31, 2024

For the 2023 holiday season, eligible items purchased between November 1 and December 31, 2023 can be returned until January 31, 2024

Read full return policy

Payment

Secure transaction

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Details

Add a gift receipt for easy returns

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Stre...

Image Unavailable

Image not available for
Color:

To view this video download Flash Player

Follow the author

Luisa Weiss

Follow

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen Hardcover – October 18, 2016

by Luisa Weiss (Author)

4.6 773 ratings

See all formats and editions

Price

New from

Used from

Kindle

"Please retry"

$8.99

—

Hardcover

"Please retry"

$20.49

$15.29

Kindle
$8.99 Read with our free app
Hardcover
$20.49

22 Used from $15.29 26 New from $20.49

Great on Kindle

Great Experience. Great Value.

Enjoy a great reading experience when you buy the Kindle edition of this book. Learn more about Great on Kindle, available in select categories.

View Kindle Edition

{"desktop_buybox_group_1":[{"displayPrice":"$20.49","priceAmount":20.49,"currencySymbol":"$","integerValue":"20","decimalSeparator":".","fractionalValue":"49","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"uxOq%2FMDNPpeb1bIDPV%2Bo9Ev%2BJ4rUa0J37%2BvjJep6tgEamBC8AcWDEBG4z4%2BucqH0PMVwZ95aAspviBJJ4zhjsFdfl5F%2F04TsOsdCm988%2BMm7AVkRQw%2FZfpyHJp410tGRbxXiIcUm8ZyAtfRsIk9aEA%3D%3D","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}]}

Purchase options and add-ons

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 Schwarzwälder 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.

Print length

288 pages
Language

English
Publisher

Ten Speed Press
Publication date

October 18, 2016
Dimensions

8.24 x 1.12 x 10.2 inches
ISBN-10

1607748258
ISBN-13

978-1607748250
See all details

Frequently bought together

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

$20.49

Get it as soon as Wednesday, Dec 13

In Stock

Ships from and sold by Amazon.com.

+

Easy German Cookbook: 80 Classic Recipes Made Simple

$16.99

Get it as soon as Monday, Dec 11

In Stock

Ships from and sold by Amazon.com.

+

$22.56

Get it as soon as Monday, Dec 11

In Stock

Ships from and sold by Amazon.com.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Choose items to buy together.

Jurgen Krauss
93
Hardcover
in German Cooking, Food & Wine
9 offers from $25.77
Gerhild Fulson
783
Paperback
17 offers from $16.60
Birgit Hamm
970
Hardcover
45 offers from $7.98
Anja Dunk
387
Hardcover
25 offers from $27.51
Karen Lodder
476
Paperback
10 offers from $11.15
Dietmar Fercher
142
Paperback
36 offers from $13.00

Editorial Reviews

Review

“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

About the Author

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 sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine, the Wall Street Journal, the Boston Globe, and Harper’s Bazaar Germany, among many others. She lives in Berlin with her husband and son.

Excerpt. © Reprinted by permission. All rights reserved.

NUSSKUCHEN
Toasted Hazelnut Loaf Cake

MAKES 1 (9 BY 5-INCH/23 BY 12CM) CAKE
In the United States, loaf cakes and quick breads are quite moist and rich affairs. In Germany, they tend to be drier and lighter; in sum, a little more restrained. In this classic Nusskuchen, hazelnuts are toasted until fragrant, and then pulsed finely before being folded into a simple cake batter plumped up with a bit of milk or brandy. You can take the basic recipe further by folding in chopped chocolate or grated lemon peel. The chocolate gives the cake more heft and makes for a great autumn weekend cake, while the lemon pairs nicely with the roasted hazelnuts for a more delicately flavored cake. Either way, slices of Nusskuchen are wonderful eaten with a hot cup of coffee or tea.

The cake keeps well for a few days wrapped tightly in plastic wrap. But if it does get stale, you may be interested to know that an acquaintance of my assistant on this book, Maja Welker, once told her that her family used to repurpose stale loaf cakes like this one by placing slices of them on buttered rye bread at snack time. Ever curious, Maja tried this unusual snack and reported back that it is indeed delicious, if a little unorthodox. What we still haven’t figured out is whether this is a regional oddity or simply a familial one. In any case, it speaks to the resourcefulness of most Germans, who are loath to waste any food.

18 tablespoons/250g unsalted butter, softened, plus more for the pan
2 cups/200g whole hazelnuts, toasted, skinned, and finely ground
1 cup/200g granulated sugar
1 teaspoon vanilla extract
4 eggs
1 2⁄3 cups, scooped and leveled, minus 1 tablespoon/200g all-purpose flour
2 teaspoons baking powder
2 tablespoons whole milk or brandy
5 1⁄4 ounces/150g bittersweet chocolate (minimum 50% cacao), chopped (optional)
Grated peel of 1 organic lemon (optional)
Confectioners’ sugar (optional), for dusting

Preheat the oven to 350°F/180°C. Butter a 9 by 5-inch/23 by 12cm loaf pan. Spread the hazelnuts on a baking sheet in a single layer and toast in the oven, until the nuts are toasted and fragrant. Remove the pan from the oven and let the nuts cool completely before rubbing them gently with a clean dishcloth (this will remove most of their skins). Place the cooled hazelnuts in the bowl of a food processor and pulse until the nuts are ground to a very fine meal. Take care not to overprocess by pulsing after they are finely ground, or you will end up with hazelnut paste.

Place the butter and sugar in the bowl of a stand mixer fitted with the flat beater attachment and beat until creamy and fluffy; beat in the vanilla extract. Add the eggs, one at a time, and beat until each one is incorporated into the batter. Slowly add the ground hazelnuts and beat until combined.

Sift the flour and baking powder together, and then, with the mixer running at medium speed, gradually add the flour to the butter and sugar. Finally, beat in the milk or brandy and fold in the chocolate or grated lemon peel. Scrape the batter evenly into the prepared pan. Bake for 1 hour and 15 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean.

Place the pan on a rack to cool for a few minutes before unmolding. Let the cake cool completely. Dust lightly with confectioners’ sugar before slicing and serving. Wrapped tightly in plastic wrap, the cake will keep at room temperature for at least 3 days and up to 5.

Product details

Publisher ‏ : ‎ Ten Speed Press; NO-VALUE edition (October 18, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1607748258
ISBN-13 ‏ : ‎ 978-1607748250
Item Weight ‏ : ‎ 2.55 pounds
Dimensions ‏ : ‎ 8.24 x 1.12 x 10.2 inches

Best Sellers Rank: #51,388 in Books (See Top 100 in Books)
- #9 in German Cooking, Food & Wine
- #127 in Christmas Cooking
- #363 in Baking (Books)

Customer Reviews:
4.6 773 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!

Upload your video

Important information

To report an issue with this product, click here.

About the author

Follow authors to get new release updates, plus improved recommendations.

Luisa Weiss

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Luisa Weiss is an American-Italian food writer based in Berlin. She is the author of My Berlin Kitchen, a food memoir about growing up between Berlin and Boston, is the founder of the acclaimed food blog, The Wednesday Chef, and is the food columnist for Harper's Bazaar Germany. Her latest book, Classic German Baking, is a collection of the very best recipes from across Germany and Austria for cakes, rolls, cookies, tortes, and Christmas confections. Weiss lives with her husband and son in Berlin.

Customer reviews

4.6 out of 5

773 global ratings

How customer reviews and ratings work

Reviews with images

See all photos

Sort reviews by

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Amazon Customer

Excellent for experienced bakers

Reviewed in the United States on January 28, 2018

Verified Purchase

This is a wonderful, inspiring cookbook for experienced bakers.
The cookbook relies on fairly old fashioned baking techniques: beaten egg whites; yeast; and simple ingredients. These aren't foolproof, and will depend a lot on the temperature of your kitchen, the size of your eggs, the age of your yeast, and so forth. As other reviewers have noted, following this cookbook to the letter may lead to disappointing results. I wouldn't hold this against Luisa, since these classic techniques rely on the baker using their eyes and noses to make the recipe come out right. In fact, one of the reasons why I love this cookbook is that it reminds me of baking from my great grandmother's recipes. If she had been German, I imagine her recipe box would have been much like this book.
I would say that if you don't feel confident judging when egg whites are at stiff peaks or when something is fully kneaded or risen, then I wouldn't really recommend this cookbook. If you do, then you will find no end of beautiful, simple recipes that you can really adapt and make your own.

My two procedural comments are 1. that when the book says that something keeps for a day, it really does only keep for a day. I don't feed an army of Germans tea, so a 9x13 pan of yeasted cake is way too much for me. However, the recipes scale down easily.
2. The recipes rely on pantry staples that substitute easily, particularly the recipes that call for fruits and jams. We made kugelhopf with chopped apricots and candied citron, linzertorte with marmalade and with pineapple jam, etc. I also generally add more fruit/jam than called for, because as an American I like the excess.

I've made:
Kirchstreuselkuchen
Rhabarberkuchen
Streuselkuchen
Pflaumenstreuselkuchen
Gugelhupf
Sachertorte
Linzertorte
Pflaumenmus

45 people found this helpful

Helpful

Markus Bockle

Glad I Bought This Book

Reviewed in the United States on October 23, 2016

Verified Purchase

I've been trying to find German recipes to make for my German husband, so I was very excited to get this book after following Luisa Weiss on Instagram. There are a lot of recipes to choose from, but I agree with other reviews that the lack of pictures is disappointing (hence the four stars). However, the pictures included are lovely.
Today I made the bretzen and bienenstich. Since I don't have food grade lye, I dunked the pretzels in a boiling baking soda bath before baking. The result was a tasty pretzel with a spot-on texture. The taste was a bit different from the pretzels that my German father-in-law makes (I don't think his recipe adds the butter.), but we still ate them up.
The bienenstich was delicious. My dough did not rise. I don't know why, but it was still a yummy cake. I will have to try it again and figure out what I did wrong.
The instructions are well written and easy to follow. I appreciate that ingredients are given by weight and volume. Again I wish there were more picture, but I am glad I bought this book. Next, I am going to make quark and use it to make my husband his favorite German cheesecake which is included in this book.

14 people found this helpful

Helpful

worldtravelgirl

My favorite baking book!

Reviewed in the United States on September 27, 2017

Verified Purchase

This is an absolutely wonderful book that I look forward to baking from for many years to come. Not only is it a look into the best, most cozy parts of German (and Swiss/Austrian) culture - the recipes really are great. It has opened my mind to a new world of baking. It's hard to go back to American cupcakes and brownies after cooking from this book - they feel far too heavy and sugary-y.

I would say I'm a medium-level baker and cook, but this book has already made me better. Favorite recipes in their English versions: butterkekse (the German version of animal crackers); saxonian glazed streusel slices; sunken apple cake (so delicious and easy!); simple rhubarb cake; yeasted plum cake with streusel; braided almond-cream wreath; creamy leek tart (perfect on a cold winter's night); easter bread with raisins and sugar cubes; iced spice cookies (pfeffernüsse!; I haven't had the chance to try some of the "harder" recipes like strudel, sachertorte, and some of the cake rolls. I'm also dying to try things like the lemon cakelets, pretzels, cinnamon-sugar buns (a cross between a croissant and a cinnamon roll - ?!?!), whole wheat raisin rolls -- as well as the classic breakfast rolls and sweet quark rolls. I could go on and on about this book - I have not tired of it after almost a year of owning it. Sometimes I read it before bed (along with other cookbooks!) because it's so comforting and I love the stories.

Thank you, Luisa Weiss, for this wonderful, delightful, delicious book!

5 people found this helpful

Helpful

Bill

I pick up Luisa's book when I am sad about the state of the world and then I ...

Reviewed in the United States on January 9, 2017

Verified Purchase

I am giving this book five stars despite the lack of pictures of the baked products. My reason for this is Luisa Wiess' recipes and writing are top notch. I pick up Luisa's book when I am sad about the state of the world and then I feel better for reading her books and making her recipes. I pick up her book when I want to make something magical. I do wish the recipes had more pictures and my wish is that Luisa will write a book on Christmas in Germany and pictures of the Christmas markets in Germany. I made springerele, lebkkuchen on page 218, Heidesand, and Schwarz-Weiss Geback and they were delicious! I just ordered another springerle mold and marked my calendar to make the lebkuchen dough at the beginning of October. I was a bit skeptical about gingerbread dough sitting for two months but they are heavenly!! My house smelled what I imagine a Christmas market in Germany would smell. I wish I could bottle the scent! My son who is 25 years old and has never liked gingerbread loved these cookies. They make a wonderful gift along side the springerle and everyone is so impressed that you have the fore thought to plan ahead. Three weeks later these cookies are still good and I am rationing the last remaining cookies. Every kitchen should have this book and if you need the pictures you can go to her website The Wednesday Chef. You will not be disappointed.

7 people found this helpful

Helpful

Top reviews from other countries

Translate all reviews to English

Amazon Customer

Germanic

Reviewed in the United Kingdom on November 15, 2023

Verified Purchase

Good what you’d expect a cook book to do

Rosemary Standeven

Wonderful book that is a must for anyone who loves baking

Reviewed in the United Kingdom on October 18, 2016

Verified Purchase

I received this copy from the publisher via NetGalley in exchange for an honest review
This book was made for me. I am a Germanophile – I love the literature, the beer, the scenery, the historical buildings, and most definitely the food. And of the food, the German baking comes very high on my favourites list. The French have croissant and pain au chocolat – but nothing beats fresh Bretzeln for breakfast (with Brötchen with cured meats and cheese, Mohnhörnchen, and …). That is before you get onto the wonderful “Kaffee un Kuchen” for afternoon tea, and then the utterly divine Christmas baking. This book has easy to follow recipes for all of this and much more – I was in heaven and had pre-ordered the hardcopy book before I was much past the contents page on my NetGalley download.
The book starts with a useful list of pantry ingredients and instructions for measuring and general preparation of the ingredients, such as nuts, that are needed in the recipes. I hadn’t come across some of the more unusual (for me) ingredients before and was interested to see what difference they made. I immediately had to go online and order some potash, as I just had to be able to make Lebkuchen, and also some bakers’ ammonia for some of the biscuits. Sadly, food-grade lye for the Bretzeln turned out to be unavailable in any reasonable quantity.
Most of the recipes say from which part of Germany the recipes originate, and often how they are eaten and some history and/or tradition attached to the item. I would have preferred more photographs of the finished products, but did enjoy the photos of Germany. This is not just a cookbook, but a book describing a fascinating (and tasty) culture.
I began with some of the savoury baking to accompany evening meals – the Zwiebelkuchen (onion cake), Krautstrudel (cabbage strudel) and Salzkuchen (Hessian potato cake). The latter particularly appealed to my husband as “proper man-food”, but all were excellent (and filling!) and will be repeated many times.
For the breakfast bread I baked all those I listed above. In the absence of a lye bath, I used an egg wash on the Bretzeln, which worked well. Not traditional, but easier to do. Now I just have to practice the Bretzeln shaping before I dish them up to anyone but my nearest and dearest, who had to use a bit of imagination. And this barely scraped the surface of the breads on offer.
For my husband’s 60th birthday, I made the Schwarzwälder Kirschtorte (Black Forest cherry cake), which may not have won any beauty prizes, but tasted amazing. My presentation skills need a lot of work! The Aniseed Sponge Cake and Sunken Apple Cake were fantastic for less special occasions, and the latter got a particular thumbs-up from tradesmen doing some work for us.
The three biscuit recipes I have tried were equally good. For each I made the full amount of dough, but froze half to use at a later time – so I have weeks of biscuits still underway.
This Christmas, I will mostly be making German specialities, thanks to this book. I discovered Lebkuchen when I lived in Bayreuth 30 years ago, and have craved them ever since. I still know the exact route from the Nürnberg train station (all trains from Bayreuth had to go through Nürnberg) to the shop that sold Lebkuchen all year round in beautiful presentation tins. Now I want to try to make my own – with four recipes here: one for the easier Elisenlebkuchen of Nürnberg; another for the traditional ones that need a two month proving. So much to look forward to!
As you might have guessed by now, I LOVE this book. It doesn’t just have the recipes I need, but it has so many memories for me of my time in Germany, of my subsequent visits and of all my friends there. But even if you don’t have prior experience of these delectable baked goods, you will soon be converted to German baking like me. This book is one you will refer to time and time again – whenever you have guests, for a special breakfast (or even an everyday one), for something different at Christmas, for some fabulous lunches and afternoon teas, …. The list just goes on – as will your pleasure in owning such a great recipe book.

19 people found this helpful

Mister Moe

Zweck erfüllt als Geschenk

Reviewed in Germany on November 18, 2022

Verified Purchase

Das Buch sollte den Zweck erfüllen einer nicht deutsch sprachigen die deutsche Küche näher zu bringen. An und für sich hat dies auch geklappt nur wäre es perfekt gewesen wenn noch ein paar genauere Bilder mit den Arbeitsschritten enthalten wären. Außerdem ist es für Ausländer nicht immer klar wo man welche zutaten bekommt, da sie diese zutaten nicht gewohnt sind. Aber all in all gut

Translate review to English

Anderson

NIce introduction to german baking

Reviewed in Germany on February 13, 2017

Verified Purchase

I have had great success with the recipes in this book so far. I am from Canada but live in Switzerland and bought this book so I could get used to local baking and treat my German boyfriend with the classics he likes. Unlike others, I have no had problem with any of the recipes I have tried (Nusszopf, Apfelkuchen, Streuselkuchen, Käsekuchen, and Brezln). Maybe I have it easier than others because I have wide access to european ingredients (high fat butter, quark, fresh yeast, marzipan, zopfmehl, etc.) but for me everything is easy to find and has been a delight to cook. I have only used fresh yeast so far with the ratios she has recommended and it has been perfect. It makes me wonder if there some of the users are using the wrong type of yeast? My boyfriend has loved everything so far, particularly the nusszopf. For me it was also a pain trying to make recipes from home here due to the different ingredients here so it is a delight for me to leave north american baking behind and switch to german baking. I love that everything is less sweet in German baking and that cakes are so much more understated that they can be a midday snack rather than an overly frosted, multi-layer extravagance that one should only eat once a week or so.

Again, I don't understand the disappointment from other reviewers regarding the photos. Maybe this is because I always used to cook from cookbooks that had no photos, but since when is it an expectation that all recipes in a book need to have a photo? I loved the photos of Berlin in the book. I also love that most of the recipes do not require a stand mixer.

4 people found this helpful

SB

Just not right!

Reviewed in the United Kingdom on December 23, 2021

Verified Purchase

I’ve tried a couple of recipes so far, just relatively basic Christmas biscuits, and followed instructions to the letter.
Unfortunately there seems to be key elements of the instructions missing, perhaps an assumption that if you’re an experienced baker you will know what to do, but here’s the thing, most of us buying books aren’t experienced bakers, so the recipes just don’t work.
Currently I’m in the middle of trying Zimtsterne - the recipe suggests to make the meringue topping to start whisking the eggs and then add the icing sugar and whisk until stiff. That doesn’t work, you need to whisk the eggs until stiff and then add the sugar. Also the cooking time is totally off - 4 minutes and they came out barely cooked and with the topping starting to brown, so I looked at someone else’s recipe which says 30 mins at a lower temperature. I’m now trying that and the biscuits seem to be cooked.
Overall, i’m really disappointed with this book and I don’t know that I’ll bother trying anything else as it’s going to be a waste of time.
If I can, I will return the book to Amazon.

One person found this helpful

See more reviews

Buy new:

$20.49

Image Unavailable

Follow the author

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen Hardcover – October 18, 2016

Purchase options and add-ons

Frequently bought together

Similar items that may ship from close to you

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Product details

Videos

Important information

About the author

Luisa Weiss

Customer reviews

Reviews with images

Sorry, there was an error

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Top reviews from other countries

Amazon Prime includes:

Buy new: $20.49

Follow the author

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen Hardcover – October 18, 2016

Purchase options and add-ons

Frequently bought together

Similar items that may ship from close to you

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Product details

Videos

Important information

About the author

Luisa Weiss

Customer reviews

Reviews with images

Submit a report

Sorry, there was an error

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Top reviews from other countries

Buy new:

$20.49