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from C.H.I.P.S.
From Strudel to SachertorteMore Than 100 Traditional Recipes by Christine Berl
This is the most definitive guide to 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.
Christine Berl intertwines generations of authentic Viennese pastry traditions handed
down in her family, with her own years of professional pastry making.
The result is an exciting and authoritative volume on the subject, which is
at once historical and fresh with a contemporary spin for today's pastry market.
With the clarity and enthusiasm of a great teacher, Christine Berl imparts an understanding
of how each delectable Viennese pastry can be successfully executed by every professional.
Contents:
THE BASICS. Basic Techniques and Recipes. Doughs. Batters. Meringues. Basic Icings and
Their Preparation. Notes About Some Primary Ingredients. THE RECIPES. Tortes. Cakes. Slices.
Individual Pastries. Strudels. Yeast Products. Typical Informal Austrian Specialties. Index.
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