Synopsis
Writer and teacher Rick Rodgers provides recipes from the fabled haunts of the land of pastry mit plenty of schlag: Sachertorte, Linzertorte, Apfelstrudel, Sour Cherry Strudel, Walnut Crown Cake, and many more.
| Details | | Publication Date: | 2002-02-01 | | Edition Description: | Illustrated |
| Size | | Length: | 232 pages | | Height: | 10.3 in | | Width: | 7.8 in | | Thickness: | 0.8 in | | Weight: | 35.2 oz |
Publisher's Note
Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.
Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.
Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.
Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.
Industry Reviews
"[W]ill gladden the hearts of those who long for the sort of kugelhopf and Linzertorte you can find in Vienna, Budapest and Prague."
New York Times Book Review - Corby Kummer (12/02/2001)
"I appreciate the book's awesome historical accuracy....Rodgers gives recipes for the classic desserts. All of them are practical, with steps that are easy to follow....A wonderfully varied collection of photos supports the text."
Saveur - George Lang (04/01/2002)
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