Take a slice of traditional Viennese café culture home with you and discover 75 recipes for classic confectionery.
The coffee houses in early 20th-century Vienna were the second living room for artists, intellectuals, and dessert lovers of all kinds. This was a place to relax; discuss; and, above all, indulge! Amid this sophisticated atmosphere, confectioner Therese Schulz pampered guests of the former Vienna Grand Hotel with her sweet craftsmanship—and meticulously documented her recipes. One hundred years later, family members rediscovered these records in the attic and entrusted them to the expert hands of recipe developer Bernadette Wörndl, who brings these recipes to life on the page today.
The result is this unique baking book, with over 75 divine confectionery recipes. From Viennese classics like Vanillekipferl (vanilla crescent cookies) and Sachertorte (rich chocolate cake) to nostalgic delicacies like marmalade Swiss rolls or a strawberry cream torte, this book will delight lovers of Austrian sweets and pastries. With a mix of atmospheric recipe pictures, excerpts from Therese's original recipe book, and nostalgic historic photography, The Viennese Bakery is a delicious, inspiring, and enticing culinary flight of fancy.
Sprache
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 246 mm
Breite: 189 mm
Gewicht
ISBN-13
979-8-217-30579-7 (9798217305797)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Bernadette Wörndl is a cookbook author and food stylist from Vienna. She discovered food art at the Vienna Art School and subsequently gained experience in professional kitchens. She also worked for a time at Chez Panisse in San Francisco. When she’s not creating wonderful delicacies for cookbooks or magazines, she works as a private chef, teaches sourdough bread workshops, and experiments with wild ferments in her studio.
