The definitive guide on professional Viennese pastry production ever written in the English language. Many of the secrets and traditional recipes revealed in this book have never before been translated or published. Berl imparts an understanding of how each delectable Viennese pastry can be successfully executed--placing this hallowed old craft with the reach of every professional and avid home pastry chef today. 8-page color insert, 35 illus.
Professional Cooking/Baking "This book is a resource and guide for all those who did not have the joy of learning the art of baking, side by side, from a mother or grandmother." Markus Farbinger The Culinary Institute of America From the Foreword
Recreate the romantic Viennese café-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more. Whether it's delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results. Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Book Overview Welcome to "The Art of Classic Pastry: A Comprehensive Cookbook for Every Occasion". This cookbook is your ultimate guide to mastering the art of classic pastry, from the essential techniques to the most decadent desserts. Whether you are a seasoned baker or a beginner, this book has something for everyone. Inside, you will find a wide range of recipes, from simple and classic to complex and show-stopping. We cover all the basic pastry doughs, such as Pâte Brisée, Pâte Sucrée, and Pâte Sablée, as well as advanced techniques like Pâte à Choux and Yeast Doughs. You will also find recipes for classic American pies, international favorites like Baklava and Cannoli, and even gluten-free and vegan options. But this cookbook is not just about the recipes. We also dive deep into the techniques and tools necessary for successful pastry baking. You will learn about the essential tools and ingredients needed for baking success, as well as troubleshooting tips for common pastry problems. Additionally, we explore the perfect pairings of coffee, tea, and wine to complement your baked goods. So grab your apron, dust off your baking pans, and get ready to explore the art of classic pastry. With "The Art of Classic Pastry: A Comprehensive Cookbook for Every Occasion," you'll have everything you need to create delicious and impressive desserts for any occasion.
