Viennese Bakery
Classic Cakes and Bakes from Vienna's Cafe Culture
Published on 26. February 2026
224 pages
978-0-241-81494-9 (ISBN)
Description
Take home a slice of Vienna's cafe culture, with delectable recipes for classic cakes and confectionery
From traditional Viennese desserts like Vanillekipferl (vanilla crescent cookies) and Sachertorte (rich chocolate cake) to nostalgic delicacies like Marmalade Roulade or a Strawberry Cream Torte.
With a mix of atmospheric recipe pictures, step-by-step guides to traditional baking techniques, and sumptuous photographs of Vienna - discover a treasure trove of enticing and authentic recipes, all brought to life from the archives of a 20th-century Viennese coffee house.
Take a delicious culinary flight of fancy and recreate the flavours of Vienna with 75 unmissable bakes from the unofficial cake capital of the world.
From traditional Viennese desserts like Vanillekipferl (vanilla crescent cookies) and Sachertorte (rich chocolate cake) to nostalgic delicacies like Marmalade Roulade or a Strawberry Cream Torte.
With a mix of atmospheric recipe pictures, step-by-step guides to traditional baking techniques, and sumptuous photographs of Vienna - discover a treasure trove of enticing and authentic recipes, all brought to life from the archives of a 20th-century Viennese coffee house.
Take a delicious culinary flight of fancy and recreate the flavours of Vienna with 75 unmissable bakes from the unofficial cake capital of the world.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
File size
161,31 MB
ISBN-13
978-0-241-81494-9 (9780241814949)
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 Classification
Other editions
Additional editions
Book
02/2026
DK
€25.50
Available immediately
Book
approx. 02/2026
DK Publishing (Dorling Kindersley)
€33.00
Not yet published
Person
Bernadette Woerndl 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.
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.
