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![Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake (English Edition) di [Michelle Polzine]](https://m.media-amazon.com/images/I/51R+l8ie18L._SX260_.jpg)
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Recensioni clienti
Le recensioni migliori da altri paesi
Mrs G. A. Smith
She is fantastic, so enlightening and easy to follow
Recensito nel Regno Unito il 11 gennaio 2021Gosia Bruen
Great recipes thoroughly explained
Recensito nel Regno Unito il 17 giugno 2021Flora
Medium level ,unauthentic but great
Recensito nel Regno Unito il 22 marzo 2022
Eli
What a treasure!
Recensito negli Stati Uniti il 6 dicembre 2020
Eli
Recensito negli Stati Uniti il 6 dicembre 2020
My thoughts, in case they help you:
- this book is a new level of baking and cooking.Plenty of helpful good advices that teaches to better do things, and Organic’ ideas ( proof old-fashioned method, starter for bread), advises from her failures.
- I also like that I don’t need to modify quasi anything ( apart from: failed on the kiffels because I did not use baking jam - do not use any jam as the book mentions, trust me, it doesn’t work with ‘any’; second: adjusted brown butter- toffee shortbread - rectangle should be 20x25 cms instead of 11x15cm, as per picture; and the third for the pogacsa p285, if you cut circles too small they tilt in the oven, and better if you freeze them before baking)
- I like the pictures, because it helps me to see the final result and adjust if I need.
- Recipes that I did without modification: Kipferl ( a must!), walnut Hamentaschen( good!), linzer Augen ( this cookie is sooo good that you could eat it without jam. I used the sour orange jam- perfect for me), Toffee (this is the best natural way/recipe to do toffee, I personally dislike recipes that use light corn syrup to make them prettier or faster to dry), I also backed the salty tarts ( gypsy and tartlets) and the pogacsa( see note above). I applauded the pierogis! What an excellent recipe! Never liked the stored bought ones, nor some farm made ones with just plain potatoes and some cabbage. I did not change a coma from the recipe and works fantastic. I also tried the breads, and the pumpkin seed one and bagels are a must. Again, I followed the recipes as described and perfect results.
My next steps are the strudel and honey cake. I am convinced that they will not disappoint.
As a con, the only comment I would make is that it’s kind of difficult and expensive to find some ingredients: Nocino comes from EU with an expensive price., special-for-baking poppy seeds (They are pricey!), others: I ordered via Amazon ( I was not able to find them in regular stores): buckwheat flour, barley syrup, special high-gluten flour (I got Kyrol from Amazon) for the strudel, .. some ok prices if you search. I also invested on a bigger scale.
In short, this book is definitely good, with good results. (after having tried a good amount of recipes )
I would like to see a ‘part 2’ of this book! It’s a little treasure including the 40s style...
12/18-Update: honey cake.
I baked it following exact directions. I only changed the boiling time of the condensed can to 4 hours. Next time I will leave it longer (to follow Mrs Polzine’s time) to get a darker color. Result: the cake was delicious,! not super sweet, it is still moist after day 5, very tasty. Of note, I checked video of Russian cake recipe (Chef John - food dishes) to visualize the mixing part ( butter, 2 honeys, sugar...). It helps to visualize it.
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