SCIENCES

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

Ten Speed: Crown. Oct. 2016. 288p. photos. index. ISBN 9781607748250. $35; ebk. ISBN 9781607748267. COOKING
COPY ISBN
Berlin-born baker Weiss (My Berlin Kitchen) delivers precise recipes for classic German baking favorites, including friesentorte (plum cream torte), streuselkuchen (yeasted streusel cake), christbrot (sweet Christmas bread), and zimsterne (cinnamon-almond meringue stars). Throughout, Weiss capably explains the ingredients and equipment needed to achieve a traditional result while providing recipes, online sources, or alternatives for hard-to-find items (e.g., quark, vanilla sugar, baker's ammonia). Full-page color photographs and entertaining recipe headnotes lend a modern feel to this timeless title.
VERDICT Weiss's latest will complement most baking collections, filling the void left by out-of-print books such as Sarah Kelly Iaia's Festive Baking. Highly recommended, especially for anyone who loves raisins, poppy seeds, anise, and candied fruits.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.


RELATED 

ALREADY A SUBSCRIBER?

We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing

ALREADY A SUBSCRIBER?