Amazon.it:Recensioni clienti: Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake (English Edition)

Ci sono 0 recensioni e 0 valutazioni dall'Italia

Mrs G. A. Smith

She is fantastic, so enlightening and easy to follow

Recensito nel Regno Unito il 11 gennaio 2021

You feel she doesn't leave any of the important info out of the instructions. She manages to bring really professional baking to the discerning baker like me. | want to tell her how appreciative I am that she is honest and straightforward in the way she writes and her baking is so continental and unusual. I love her book, it's the best baking book I have every bought.

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Gosia Bruen

Great recipes thoroughly explained

Recensito nel Regno Unito il 17 giugno 2021

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Fantastic book. Every recipe is thoroughly explained. I have baked several recipes already: my favourite so far is delicious Honey Cake (with amazing dulce de leche/burnt honey cream), strudel (the most thorough explanation I have found in any cookbooks) and flaky pastry. Buy it for yourself or as a beautiful (gorgeous illustrations and beautiful edition) present for the baker in your family.

Una persona l'ha trovato utile

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Flora

Medium level ,unauthentic but great

Recensito nel Regno Unito il 22 marzo 2022

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This is a great and interesting cookbook. Beautifully photographed and written. The recipes are good and they work. My only points of critique are:
1.some things are overcomplicated,like the Chocolate Butter cream for the Dobos torta. The extra complicated steps add nothing to the taste or texture.
2. Some recipes are unauthentic-this is not even a critique as it states at the beginning that these are her interpretations,but this is good to know!
Otherwise I love this book!

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Jane

Beautiful

Recensito in Canada il 6 luglio 2021

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Beautiful baking book for central European delights.

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Eli

What a treasure!

Recensito negli Stati Uniti il 6 dicembre 2020

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I purchased this book on October, after reading the WSJ recipe ‘Linzer Torte’, dated October 24th. I found the article interesting and I tried the torte. I would say that this was the one rare time I did not have to modify a recipe and the result was: Wow!. I am very much average cook and the torte was delicious. Therefore, I went to Amazon to get the book. To mention that I don’t get much cooking books - find it easier to get recipes online and check reviews.

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.

51 persone l'hanno trovato utile

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Tara W

Delicious recipes, exquisite photography, and many happen to be gluten-free

Recensito negli Stati Uniti il 20 novembre 2020

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They say don’t judge a book by its cover. But we all do. And to see the cover of Michelle Polzine’s Baking at the 20th Century Cafe is to want a slice of whatever that luscious dessert is... You may also think “10 layers? Not happening. I only have two cake pans and nowhere near the precision and patience.” But you know what? You need to open this book. You need to read the recipes and learn from the fastidiously documented photographic steps. It’s actually not that hard of a cake. You don’t even use cake pans.

What you think is impossible is made possible by this book.

But I’ll also say that what you think might be easy, like the well known strudel or knish, is actually not. Those are recipes that I may never attempt now that I’ve seen Michelle Polzine stretch and fashion these doughs. And that’s okay, because when I eventually go to the 20th Century Cafe after these wretched pandemic days are over, I will get a slice of her strudel, and I will appreciate what it takes to make one, and my experience of its flaky texture and rich buttery flavor accompanied with tart-sweet California fruit will be richer for that knowledge.

Another misperception you might have from the cover is that this is a book of Eastern European cafe cakes - the sachertorte, etc. Yes, those recipes are in there for you to enjoy and maybe try. But you’ll also find a strong offering of solid, everyday recipes:

Bulgarian shortbread - features a different technique for a rich and crumbly shortbread with a jam layer. One of 10 cookie recipes, many of them new to me, and all of them fairly straightforward.

Hot chocolate - specific but do-able instructions for a superior cup of hot chocolate.

Hot butterscotch - specific but do-able and sounds amazing.

Plum-ginger upside-down cake (and two other upside-down cakes as well).

Jams, candied fruit peel, chocolate truffles...

“Faux” red current jam - thank you Michelle! Red currents are impossible to find by all except the cookbook authors who tantalize you with photographs of these elusive berries.

Granitas, panna cotta, ice creams, and everyday cakes like cranberry ginger upside-down cake, vanilla cheesecake.

Cakes that require just a little bit more planning, maybe ingredient sourcing, and technical attention: poppyseed cakes, a variety of fruit and nut tortes, and the breathtaking but friendly honey cake.

I love just reading this cookbook, flipping the pages and enjoying the photography. I appreciate the effort Polzine makes in her prose and photography to instruct readers to make these professional-quality desserts in their home kitchens.

I’m also delighted by the number of recipes that are naturally gluten-free and all the better for it. I cannot find a list of them, but there are many including the ice creams, puddings, chocolate soufflé, buckwheat walnut cookies, chestnut-apple longer torte, coconut-marmalade torte with chocolate glaze, and hazelnut vanilla layer cake.

Yes, all in all, I’m delighted. I bought the book for the cover, but now forever in love with it for its contents.

32 persone l'hanno trovato utile

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Tracy Doran

The most delightful cookbook from the most enchanting cafe

Recensito negli Stati Uniti il 25 ottobre 2020

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I admit that I purchased this dazzling tome not because I am a baker, but because I enjoy the art of eating, and although all the delicious flavors WOW my tastebuds, it is also the overall effect of presentation, skill and beauty that create the MAGIC that is Michelle Polzine and her 20th Century Cafe. I am so fortunate to live in San Francisco, and to have the opportunity to frequent this cafe, sampling all my favorites that are included in this cookbook...one of the ultimate pleasures is to watch Michelle working with that miraculously thin strudel dough, and now everyone can see her technique in gorgeous step by step photos for nectarine or peach strudel. I am also a huge fan of her pierogi, house made bagels, and exquisite blini combinations - not to mention all the outstanding tortes and cakes...sometimes one is blessed with a mini chocolate mousse ramekin (not listed on the menu)...and this delight is also featured in this book, with one of the best photos of all, Michelle licking the spatula!
Pure joy throughout

19 persone l'hanno trovato utile

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Poshandfancie

Buy this Book!!!!

Recensito negli Stati Uniti il 24 ottobre 2020

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Buy this book. It is a treasure. Michelle Polzine has crafted this amazing collection with such care and such love. The recipes are organized and beautifully photographed by Aya Bracket to guide the baker along their journey and delicious discovery of European Desserts. To qualify I own several hundred baking books. This gorgeous work is one that I will use countless times as well as simply reading because it is such a beautiful book. Danke Frau Polzine. Danke.

17 persone l'hanno trovato utile

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Kat A

Not authentic

Recensito negli Stati Uniti il 2 gennaio 2021

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I’m from Europe so some of the pastries covered in the book have been made by my family for generations. If you’re looking for authentic European recipes, this book isn’t it. The book is the author’s interpretation of classic recipes, some of them taste nothing like what they’re supposed to.

9 persone l'hanno trovato utile

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SGho

Beautiful print and detailed recipes

Recensito negli Stati Uniti il 5 febbraio 2022

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This book is gorgeous inside out. The binding, paper, and printing are very high quality. More importantly, the recipes are incredibly detailed with pictures, and clear, precise step-by-step instructions, including an entire chapter on kitchen equipment and ingredient sourcing/substitutions. I’m not a veteran cook or baker, but am super detail-oriented and really good at following instructions. This wonderful book provides enough explanation and detail to make me confident enough to actually attempt some of these recipes. But even if you never do, it’s an absolute gem worthy of space on your library or cookbook shelf. The gold standard for cookbooks imo.

Una persona l'ha trovato utile

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