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Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague Hardcover – February 5, 2002
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Reading Rick Rodgers's Kaffeehaus is like strolling through the streets of three of the world's most romantic cities--Vienna, Budapest, and Prague--where the coffeehouse is the center of the universe and that little something sweet to go with your afternoon cup is considered high art. Eleven chapters on subjects ranging from "Sweet Yeast Breads" to "Strudels" and "Sweet Dumplings and Noodles" cover the gamut of sweets you're likely to find in the classic kaffeehauser. Rodgers provides recipes for such legendary treats as chocolaty Sachertorte, flaky Sour Cherry Strudel, sugar-dusted Banana Gugelhupf, jam-filled Linzertorte, and rustic but soul-satisfying squares of Plum Cake.
A renowned cooking instructor and cookbook author, Rodgers has developed the patient voice and attentiveness the job requires, and these qualities shine through in his inviting recipes. Though the book focuses exclusively on the impressive desserts found in coffeehouses, rather than those that are home-baked, Rodgers has developed recipes accessible enough for recreating such scrumptious treats in any home kitchen. Filled with culinary lore--from the scandalous story of Rigo Jansci, the handsome gypsy violinist who lured an American millionairess to leave her husband for a passionate affair and inspired the sinful chocolate dessert that now bears his name, to the great Sachertorte controversy that gripped Vienna in the 1830s--Kaffeehaus is a treat for armchair travelers and adventurous bakers alike. --Robin Donovan
From Publishers Weekly
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague by Rick Rodgers (Barbecues 101, etc.) celebrates the sweet excesses of the Austro-Hungarian Empire's fascination with elegance, music and romance. Rodgers explores the lore of these legendary establishments, traces the creation of their extraordinary desserts loved throughout the world and provides detailed instructions for their re-creation at home for the enjoyment of new generations. Kelly Bugden's full-color photographs of the sumptuous confections, as well as the coffeehouses themselves, pay homage to an earlier more gracious era. Sachertorte, Apfelstrudel and Croissants are among the creations Rodgers demystifies.
Copyright 2001 Cahners Business Information, Inc.
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Top Customer Reviews
my Sacher -Torte needs to come out of the oven for company tonight.
Recipes begin with basic doughs, such as Viennese Sweet Yeast Dough, sponge cake, and puff pastry, which form the basis for many later recipes. Various icings and glazes (fruit, chocolate, and sugar) are also included, as are flavored whip creams. The book is appropriately divided into simple cakes (apricot tart, farmer's cheesecake, coffee cakes, gugelhupf, pound cakes, plum squares), fancy cakes (linzertorte, sachertorte, various cream and chocolate tortes), strudels (sour cherry, grape, pear, farmer's cheese and raisin), sweet yeast breads (brioche braid, stollen, jam rolls and sweet rolls, dumplings, kolacky), cookies and doughnuts, pancakes and sweet omelets, and coffee beverages.
Rogers also includes a "personal coffee house guide" that offers a tour of some of the more famous (and memorable) cafes (given that several years have passed since the book's publication, hours may have changed). Several e-commerce websites are included, and an in-depth bibliography is included as well. The Index thankfully includes the recipe's German titles as well as the English, so if you're more familiar with the German recipe titles, looking them up is a breeze.
The yeast recipes in particular are superb, particularly the brioche braid, stollen, and the cream puffs, made in Nordic Ware Danish Ebelskiver Iron.
The book's layout deserves a special mention as well. Grounded in Art Nouveau, the numerous page numbers and inserts make use of Alphonse Mucha's vine-and-flowers motif. Inserts feature stories behind famous recipes such as the Linzertorte and Sachertorte, or about the landmark cafes and their role in the Austro-Hungarian empire's history. It's beautiful to look at even in you never make a single recipe.
I get that some people want different types of measurements but I don't think they are always required. I have been baking at home for 20+ years and just bought a scale a few years ago. I am pretty sure that for almost 20 years I was able to bake without a scale and as much as I like to have on now, I can live without it.
This title has finally been republished!In the new edition the recipes are exactly the same while the cafe information has been updated. No new recipes but for those hesitant to order a used book or unwilling to pay the OOP prices it is available again.
from the 3 cities like Sacher torte and Dobosh torte , Linzer torte and other famous items from
old Europe . I was expecting more and better pictures of those famous establishments .