{"product_id":"classic-german-baking-isbn-9781607748250","title":"Classic German Baking","description":"\u003cb\u003eFrom her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eGerman baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored \u003ci\u003eWednesday Chef \u003c\/i\u003eblog and self-taught ambassador of the German baking canon.\u003cbr\u003e\u003cbr\u003eWhether you’re in the mood for the simple yet emblematic \u003ci\u003eStreuselkuchen\u003c\/i\u003e, crisp and flaky \u003ci\u003eStrudel\u003c\/i\u003e, or classic breakfast \u003ci\u003eBrötchen\u003c\/i\u003e, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as \u003ci\u003eElisenlebkuchen\u003c\/i\u003e, \u003ci\u003eMarmorierter Mohnkuchen\u003c\/i\u003e, and S\u003ci\u003echwarzwälder Kirschtorte\u003c\/i\u003e, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eClassic German Baking \u003c\/i\u003eis an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.CONTENTS \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e COOKIES 12 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBUTTERKEKSE 14 \u003c\/b\u003e\u003cbr\u003e Simplest Butter Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHEIDESAND 15 \u003c\/b\u003e\u003cbr\u003e Sandy Almond Sugar Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHWARZ-WEISS GEBÄCK 16 \u003c\/b\u003e\u003cbr\u003e Checkerboard Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBLITZKUCHEN 19 \u003c\/b\u003e\u003cbr\u003e Almond-Sugar Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMANDELHÖRNCHEN 20 \u003c\/b\u003e\u003cbr\u003e Chocolate-Dipped Almond Crescents \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKNERKEN 22 \u003c\/b\u003e\u003cbr\u003e Cardamom Snap Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eZIMTBREZELN 23 \u003c\/b\u003e\u003cbr\u003e Cinnamon Pretzels \u003cbr\u003e \u003cb\u003e\u003cbr\u003eWALNUSS-ZWIEBACK 25 \u003c\/b\u003e\u003cbr\u003e Twice-Baked Walnut Crisps \u003cbr\u003e \u003cb\u003e\u003cbr\u003eRUSSISCH BROT 26 \u003c\/b\u003e\u003cbr\u003e Cocoa-Meringue Alphabet Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eLÖFFELBISKUIT 27 \u003c\/b\u003e\u003cbr\u003e Ladyfingers \u003cbr\u003e \u003cb\u003e\u003cbr\u003eNUSSECKEN 28 \u003c\/b\u003e\u003cbr\u003e Chocolate-Hazelnut Cookie Bars \u003cbr\u003e \u003cb\u003e\u003cbr\u003eEISENBAHNSCHNITTEN 31 \u003c\/b\u003e\u003cbr\u003e Almond Cream Jam Bars \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePRASSELKUCHEN MIT BLÄTTERTEIG 33 \u003c\/b\u003e\u003cbr\u003e Saxonian Glazed Streusel Slices \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHWÄBISCHER PRASSELKUCHEN 34 \u003c\/b\u003e\u003cbr\u003e Swabian Streusel-Jam Slices \u003cbr\u003e \u003cb\u003e\u003cbr\u003eAMERIKANER 36 \u003c\/b\u003e\u003cbr\u003e Lemon-Glazed Cakelets \u003cbr\u003e\u003cbr\u003eCAKES 38 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eANISBROT 40 \u003c\/b\u003e\u003cbr\u003e Aniseed Sponge Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eNUSSKUCHEN 42 \u003c\/b\u003e\u003cbr\u003e Toasted Hazelnut Loaf Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eVERSUNKENER APFELKUCHEN 43 \u003c\/b\u003e\u003cbr\u003e Sunken Apple Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eAPFEL-MARZIPAN-KUCHEN 44 \u003c\/b\u003e\u003cbr\u003e Apple-Almond Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eGEDECKTER APFELKUCHEN 46 \u003c\/b\u003e\u003cbr\u003e Glazed Apple Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKÄSEKUCHEN 48 \u003c\/b\u003e\u003cbr\u003e Classic Quark Cheesecake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKÄSEKUCHEN OHNE BODEN 50 \u003c\/b\u003e\u003cbr\u003e Crustless Quark Cheesecake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eQUARKKUCHEN MIT MANDARINEN 52 \u003c\/b\u003e\u003cbr\u003e Mandarin Orange Cheesecake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eRUSSISCHER ZUPFKUCHEN 54 \u003c\/b\u003e\u003cbr\u003e Chocolate Quark Cheesecake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eLOTTCHEN’S KIRSCHKUCHEN 57 \u003c\/b\u003e\u003cbr\u003e Sunken Lemon-Cherry Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eDUNKLER KIRSCHKUCHEN 58 \u003c\/b\u003e\u003cbr\u003e Spiced Chocolate-Cherry Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKIRSCHSTREUSELKUCHEN 61 \u003c\/b\u003e\u003cbr\u003e Sour Cherry Streusel Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eERDBEER-SAHNE BISKUITROLLE 63 \u003c\/b\u003e\u003cbr\u003eStrawberry Cream Roll \u003cbr\u003e \u003cb\u003e\u003cbr\u003eZITRONENBISKUITROLLE 66 \u003c\/b\u003e\u003cbr\u003e Lemon Cream Roll \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMARILLENFLECK 69 \u003c\/b\u003e\u003cbr\u003e Austrian Apricot Sheet Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eRHABARBERKUCHEN 70 \u003c\/b\u003e\u003cbr\u003e Simple Rhubarb Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMARMORKUCHEN 72 \u003c\/b\u003e\u003cbr\u003e Marble Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMARMORIERTER MOHNKUCHEN 74 \u003c\/b\u003e\u003cbr\u003e Marbleized Poppy-Seed Cake \u003cbr\u003e\u003cbr\u003eYEASTED CAKES 78 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eZUCKERKUCHEN 81 \u003c\/b\u003e\u003cbr\u003e Sugar Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBUTTERKUCHEN 82 \u003c\/b\u003e\u003cbr\u003e Butter-Almond Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSTREUSELKUCHEN 84 \u003c\/b\u003e\u003cbr\u003e Yeasted Streusel Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eAPFELKUCHEN 86 \u003c\/b\u003e\u003cbr\u003e Yeasted Apple Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePFLAUMENSTREUSELKUCHEN 88 \u003c\/b\u003e\u003cbr\u003e Yeasted Plum Cake with Streusel \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBIENENSTICH 90 \u003c\/b\u003e\u003cbr\u003e Honey-Almond Caramel Cake \u003cbr\u003e\u003cbr\u003e \u003cb\u003eMOHNSTREUSELKUCHEN 93 \u003c\/b\u003e\u003cbr\u003e Poppy-Seed Streusel Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eGUGELHUPF 95 \u003c\/b\u003e\u003cbr\u003e Yeasted Cake with Rum-Soaked Raisins \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHOKOLADEN-GUGELHUPF 97 \u003c\/b\u003e\u003cbr\u003e Chocolate-Stuffed Yeasted Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHLESISCHE MOHNROLLE 99 \u003c\/b\u003e\u003cbr\u003e Silesian Poppy-Seed Roll \u003cbr\u003e \u003cb\u003e\u003cbr\u003eROSENKUCHEN 102 \u003c\/b\u003e\u003cbr\u003e Spiced Cocoa Pinwheel Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKRANZKUCHEN 104 \u003c\/b\u003e\u003cbr\u003e Braided Almond-Cream Wreath \u003cbr\u003e \u003cb\u003e\u003cbr\u003eNUSSZOPF 107 \u003c\/b\u003e\u003cbr\u003e Glazed Nut Braid \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMOHNZOPF 109 \u003c\/b\u003e\u003cbr\u003e Poppy-Seed Braid \u003cbr\u003e\u003cbr\u003eTORTES AND STRUDELS 112 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eRÜBLITORTE 114 \u003c\/b\u003e\u003cbr\u003e Carrot-Nut Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHANNCHEN-JENSEN-TORTE 117 \u003c\/b\u003e\u003cbr\u003e Meringue Cream Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHEIDJERTORTE 119 \u003c\/b\u003e\u003cbr\u003e Lingonberry Buckwheat Cream Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003eFRIESENTORTE 122 \u003c\/b\u003e\u003cbr\u003e Plum Cream Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHWARZWÄLDER KIRSCHTORTE 123 \u003c\/b\u003e\u003cbr\u003e Black Forest Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMOHNTORTE 126 \u003c\/b\u003e\u003cbr\u003e Flourless Poppy-Seed Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSACHERTORTE 128 \u003c\/b\u003e\u003cbr\u003e Glazed Chocolate Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003eNUSSTORTE VON HAMMERSTEIN 132 \u003c\/b\u003e\u003cbr\u003e Glazed Hazelnut Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003eLINZERTORTE 134 \u003c\/b\u003e\u003cbr\u003e Spiced Almond Jam Tart \u003cbr\u003e \u003cb\u003e\u003cbr\u003eTRÄUBELESTORTE 136 \u003c\/b\u003e\u003cbr\u003e Redcurrant Meringue Torte \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePFLAUMENSTRUDEL 138 \u003c\/b\u003e\u003cbr\u003e Plum Strudel \u003cbr\u003e \u003cb\u003e\u003cbr\u003eAPFELSTRUDEL 141 \u003c\/b\u003e\u003cbr\u003e Apple Strudel \u003cb\u003e\u003cbr\u003e\u003cbr\u003eTOPFENSTRUDEL 145 \u003c\/b\u003e\u003cbr\u003e Quark Strudel\u003cbr\u003e\u003cbr\u003e SAVORIES 148 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSÜDDEUTSCHE LAUCHTORTE 150 \u003c\/b\u003e\u003cbr\u003e Creamy Leek Tart \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePETERLINGSKUCHEN 151 \u003c\/b\u003e\u003cbr\u003e Swabian Parsley Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eZWIEBELKUCHEN 152 \u003c\/b\u003e\u003cbr\u003e Savory Onion Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eGRÜNER KUCHEN 154 \u003c\/b\u003e\u003cbr\u003e Savory Green Onion and Bacon Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSALZEKUCHEN 156 \u003c\/b\u003e\u003cbr\u003e Hessian Potato Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHERZHAFTER KÄSEKUCHEN 158 \u003c\/b\u003e\u003cbr\u003e Savory Cheesecake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKARTOFFELSTRUDEL 161 \u003c\/b\u003e\u003cbr\u003e Potato Strudel \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKRAUTSTRUDEL 163 \u003c\/b\u003e\u003cbr\u003e Cabbage Strudel \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKARTOFFEL-KÄSE DINNEDE 166 \u003c\/b\u003e\u003cbr\u003e Swabian Potato-Cheese Flat Bread \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSPECK-WALNUSS GUGELHUPF 168 \u003c\/b\u003e\u003cbr\u003e Bacon-Walnut Gugelhupf \u003cbr\u003e\u003cbr\u003eBREADS AND ROLLS 170 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBRÖTCHEN 172 \u003c\/b\u003e\u003cbr\u003e Classic Breakfast Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMOHNHÖRNCHEN 175 \u003c\/b\u003e\u003cbr\u003e Poppy-Seed Crescent Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSEELEN 177 \u003c\/b\u003e\u003cbr\u003e Swabian Spelt Caraway Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHEISSWECKEN 179 \u003c\/b\u003e\u003cbr\u003e Raisin-Spice Buns \u003cbr\u003e \u003cb\u003e\u003cbr\u003eROGGENBRÖTCHEN 182 \u003c\/b\u003e\u003cbr\u003e Rye Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eROSINENBRÖTCHEN 184 \u003c\/b\u003e\u003cbr\u003e Whole Wheat Raisin Buns \u003cbr\u003e \u003cb\u003e\u003cbr\u003eKÄSE-KÜMMEL-BRÖTCHEN 186 \u003c\/b\u003e\u003cbr\u003e Caraway-Cheese Rye Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eQUARKBRÖTCHEN 188 \u003c\/b\u003e\u003cbr\u003e Sweet Quark Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eQUARK-OSTERHASEN 190 \u003c\/b\u003e\u003cbr\u003e Soft Quark Bunny Rolls \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHWARZWÄLDER KARTOFFELBRÖTCHEN 192 \u003c\/b\u003e\u003cbr\u003e Potato Rolls with Bacon and Caraway \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBREZELN 194 \u003c\/b\u003e\u003cbr\u003e Soft Pretzels \u003cbr\u003e \u003cb\u003e\u003cbr\u003eFRANZBRÖTCHEN 197 \u003c\/b\u003e\u003cbr\u003e Cinnamon-Sugar Buns \u003cbr\u003e \u003cb\u003e\u003cbr\u003eROSINENSCHNECKEN 202 \u003c\/b\u003e\u003cbr\u003e Raisin-Frangipane Spiral Buns \u003cbr\u003e\u003cbr\u003e \u003cb\u003eBREMER KÜRBISBROT 204 \u003c\/b\u003e\u003cbr\u003e Roasted Squash Bread \u003cbr\u003e \u003cb\u003e\u003cbr\u003eAACHENER POSCHWECK 206 \u003c\/b\u003e\u003cbr\u003e Easter Bread with Raisins and Sugar Cubes \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHWEIZER ZOPF 209 \u003c\/b\u003e\u003cbr\u003e Swiss Braid \u003cbr\u003e \u003cb\u003e\u003cbr\u003eROSINENZOPF 213 \u003c\/b\u003e\u003cbr\u003e Sweet Raisin Bread \u003cbr\u003e\u003cbr\u003eCHRISTMAS FAVORITES 216 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eLEBKUCHEN 218 \u003c\/b\u003e\u003cbr\u003e Old-Fashioned German Gingerbread \u003cbr\u003e \u003cb\u003e\u003cbr\u003eELISENLEBKUCHEN 220 \u003c\/b\u003e\u003cbr\u003e Glazed Flourless Nuremberg Lebkuchen \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHONIGLEBKUCHEN 222 \u003c\/b\u003e\u003cbr\u003e Honeyed Lebkuchen Squares with Caramelized Almonds \u003cbr\u003e \u003cb\u003e\u003cbr\u003eLEBKUCHEN-POWIDLTATSCHKERLN 224 \u003c\/b\u003e\u003cbr\u003e Plum-Filled Gingerbread Pockets \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBIBERLE 226 \u003c\/b\u003e\u003cbr\u003e Gingerbread Almond Nuggets \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePFEFFERNÜSSE 228 \u003c\/b\u003e\u003cbr\u003e Iced Spice Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBASLER LECKERLI 229 \u003c\/b\u003e\u003cbr\u003e Swiss Spice Squares \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSPRINGERLE 231 \u003c\/b\u003e\u003cbr\u003e Swabian Anise Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSPEKULATIUS 234 \u003c\/b\u003e\u003cbr\u003e Almond Spice Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBETHMÄNNCHEN 236 \u003c\/b\u003e\u003cbr\u003e Almond Domes \u003cbr\u003e \u003cb\u003e\u003cbr\u003eZEDERNBROT 237 \u003c\/b\u003e\u003cbr\u003e Lemon-Almond Crescent Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eNUSSSTANGEN 238 \u003c\/b\u003e\u003cbr\u003e Hazelnut-Almond Batons \u003cbr\u003e \u003cb\u003e\u003cbr\u003eZIMTSTERNE 241 \u003c\/b\u003e\u003cbr\u003e Cinnamon-Almond Meringue Stars \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMAKRONENSCHNITTEN 242 \u003c\/b\u003e\u003cbr\u003e Walnut Macaroon Slices with Jam \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBASLER BRUNSLI 243 \u003c\/b\u003e\u003cbr\u003e Swiss Almond-Chocolate Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eHASELNUSS-HIMBEER MAKRONEN 244 \u003c\/b\u003e\u003cbr\u003e Hazelnut-Raspberry Macaroons \u003cbr\u003e \u003cb\u003e\u003cbr\u003eWEIHNACHTSPLÄTZCHEN 246 \u003c\/b\u003e\u003cbr\u003e Simple Christmas Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eVANILLEKIPFERL 248 \u003c\/b\u003e\u003cbr\u003e Melting Vanilla-Almond Crescents \u003cbr\u003e\u003cbr\u003e \u003cb\u003eGEFÜLLTE ORANGENTALER 249 \u003c\/b\u003e\u003cbr\u003e Candied Orange Sandwich Cookies \u003cbr\u003e \u003cb\u003e\u003cbr\u003eFRÜCHTEBROT 250 \u003c\/b\u003e\u003cbr\u003e Austrian Fruit Bread \u003cbr\u003e \u003cb\u003e\u003cbr\u003eCHRISTBROT 252 \u003c\/b\u003e\u003cbr\u003e Sweet Christmas Bread \u003cbr\u003e \u003cb\u003e\u003cbr\u003eQUARKSTOLLEN 256 \u003c\/b\u003e\u003cbr\u003e Quark-Almond Sweet Bread \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSTOLLENKONFEKT 257 \u003c\/b\u003e\u003cbr\u003e Bite-Size Stollen \u003cbr\u003e \u003cb\u003e\u003cbr\u003eBAUMKUCHEN 259 \u003c\/b\u003e\u003cbr\u003e Chocolate-Glazed Tree Cake \u003cbr\u003e\u003cbr\u003eBASICS 262 \u003cbr\u003e \u003cb\u003e\u003cbr\u003eQUARK 264 \u003c\/b\u003e\u003cbr\u003e Sour Fresh Cheese \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMARZIPANROHMASSE 264 \u003c\/b\u003e\u003cbr\u003e Almond Paste \u003cbr\u003e \u003cb\u003e\u003cbr\u003ePFLAUMENMUS 265 \u003c\/b\u003e\u003cbr\u003e Spiced Plum Butter \u003cbr\u003e \u003cb\u003e\u003cbr\u003eLEBKUCHENGEWÜRZ 265 \u003c\/b\u003e\u003cbr\u003e Lebkuchen Spice Mix \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSTREUSEL 266 \u003c\/b\u003e\u003cbr\u003e Basic Streusel \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMANDELSTREUSEL 266 \u003c\/b\u003e\u003cbr\u003e Almond Streusel \u003cbr\u003e \u003cb\u003e\u003cbr\u003eVANILLEZUCKER 267 \u003c\/b\u003e\u003cbr\u003e Vanilla Sugar \u003cbr\u003e \u003cb\u003e\u003cbr\u003eSCHLAGSAHNE 267 \u003c\/b\u003e\u003cbr\u003e Lightly Sweetened Whipped Cream“If you’re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you’ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. \u003ci\u003eClassic German Baking \u003c\/i\u003eis a sweet adventure.”\u003cbr\u003e \u003cb\u003e— Dorie Greenspan, author of \u003ci\u003eDorie’s Cookies \u003c\/i\u003eand the \u003ci\u003eNew York Times \u003c\/i\u003ebest-selling \u003ci\u003eBaking Chez Moi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I’ve waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.”\u003cbr\u003e\u003cb\u003e— Diana Henry, \u003ci\u003eThe Daily Telegraph\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"Even if you don’t have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies.\"\u003cbr\u003e\u003cb\u003e— \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.”\u003cbr\u003e \u003cb\u003e— Mindy Segal, author of \u003ci\u003eCookie Love\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading \u003ci\u003eClassic German Baking\u003c\/i\u003e.”\u003cbr\u003e \u003cb\u003e— Julia Turshen, author of \u003ci\u003eSmall Victories\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. \u003ci\u003eClassic German Baking \u003c\/i\u003etakes me right there.”\u003cbr\u003e \u003cb\u003e— David Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"This overdue guide is a happy marriage of European craft and American sensibilities.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e—Bonnie S. Benwick, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Washington Post\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It’s just the right sensibility, and it makes for a cookbook that’s not only useful and instructive but charming.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e— Amy Scattergood,\u003c\/b\u003e\u003ci\u003e\u003cb\u003e The Los Angeles Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"Berlin-born food writer Weiss (\u003ci\u003eMy Berlin Kitchen\u003c\/i\u003e) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. [...] Collected from various places and people—whether it’s a cookbook or from her German assistant—this cookbook presents a beautiful piece of German tradition.\"\u003cbr\u003e\u003cb\u003e— \u003ci\u003ePublishers Weekly \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"In \u003ci\u003eClassic German Baking\u003c\/i\u003e, author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging, precise, and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S.\"\u003cbr\u003e\u003cb\u003e— Lisa Rojany, \u003ci\u003eNY Journal of Books\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eLUISA WEISS \u003c\/b\u003eis a Berlin-born, American-Italian food writer who grew up eating warm \u003ci\u003eStreuselschnecken \u003c\/i\u003eon her way to school and believes dark winter days are best enjoyed whilst sharing \u003ci\u003eLebkuchen \u003c\/i\u003eand \u003ci\u003eZimtsterne \u003c\/i\u003ewith family and friends. Luisa is the creator of the blog \u003ci\u003eThe Wednesday Chef \u003c\/i\u003eand author of the lauded memoir, \u003ci\u003eMy Berlin Kitchen\u003c\/i\u003e. Her work has been featured on Design*Sponge and National Public Radio and in \u003ci\u003eFood\u0026amp;Wine\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, the \u003ci\u003eBoston Globe\u003c\/i\u003e, and \u003ci\u003eHarper’s Bazaar Germany\u003c\/i\u003e, among many others. She lives in Berlin with her husband and son.\u003cb\u003eNUSSKUCHEN \u003c\/b\u003e\u003cbr\u003e Toasted Hazelnut Loaf Cake \u003cbr\u003e \u003cb\u003e\u003cbr\u003eMAKES 1 (9 BY 5-INCH\/23 BY 12CM) CAKE \u003c\/b\u003e\u003cbr\u003e In the United States, loaf cakes and quick breads are quite moist and rich affairs. In Germany, they tend to be drier and lighter; in sum, a little more restrained. In this classic \u003ci\u003eNusskuchen\u003c\/i\u003e, hazelnuts are toasted until fragrant, and then pulsed finely before being folded into a simple cake batter plumped up with a bit of milk or brandy. You can take the basic recipe further by folding in chopped chocolate or grated lemon peel. The chocolate gives the cake more heft and makes for a great autumn weekend cake, while the lemon pairs nicely with the roasted hazelnuts for a more delicately flavored cake. Either way, slices of \u003ci\u003eNusskuchen \u003c\/i\u003eare wonderful eaten with a hot cup of coffee or tea. \u003cbr\u003e\u003cbr\u003eThe cake keeps well for a few days wrapped tightly in plastic wrap. But if it does get stale, you may be interested to know that an acquaintance of my assistant on this book, Maja Welker, once told her that her family used to repurpose stale loaf cakes like this one by placing slices of them on buttered rye bread at snack time. Ever curious, Maja tried this unusual snack and reported back that it is indeed delicious, if a little unorthodox. What we still haven’t figured out is whether this is a regional oddity or simply a familial one. In any case, it speaks to the resourcefulness of most Germans, who are loath to waste any food. \u003cbr\u003e\u003cbr\u003e18 tablespoons\/250g unsalted butter, softened, plus more for the pan \u003cbr\u003e 2 cups\/200g whole hazelnuts, toasted, skinned, and finely ground \u003cbr\u003e 1 cup\/200g granulated sugar \u003cbr\u003e 1 teaspoon vanilla extract \u003cbr\u003e 4 eggs \u003cbr\u003e 1 2⁄3 cups, scooped and leveled, minus 1 tablespoon\/200g all-purpose flour \u003cbr\u003e 2 teaspoons baking powder \u003cbr\u003e 2 tablespoons whole milk or brandy \u003cbr\u003e5 1⁄4 ounces\/150g bittersweet chocolate (minimum 50% cacao), chopped (optional) \u003cbr\u003e Grated peel of 1 organic lemon (optional) \u003cbr\u003e Confectioners’ sugar (optional), for dusting \u003cbr\u003e\u003cbr\u003ePreheat the oven to 350°F\/180°C. Butter a 9 by 5-inch\/23 by 12cm loaf pan. Spread the hazelnuts on a baking sheet in a single layer and toast in the oven, until the nuts are toasted and fragrant. Remove the pan from the oven and let the nuts cool completely before rubbing them gently with a clean dishcloth (this will remove most of their skins). Place the cooled hazelnuts in the bowl of a food processor and pulse until the nuts are ground to a very fine meal. Take care not to overprocess by pulsing after they are finely ground, or you will end up with hazelnut paste. \u003cbr\u003e\u003cbr\u003ePlace the butter and sugar in the bowl of a stand mixer fitted with the flat beater attachment and beat until creamy and fluffy; beat in the vanilla extract. Add the eggs, one at a time, and beat until each one is incorporated into the batter. Slowly add the ground hazelnuts and beat until combined. \u003cbr\u003e\u003cbr\u003eSift the flour and baking powder together, and then, with the mixer running at medium speed, gradually add the flour to the butter and sugar. Finally, beat in the milk or brandy and fold in the chocolate or grated lemon peel. Scrape the batter evenly into the prepared pan. Bake for 1 hour and 15 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. \u003cbr\u003e\u003cbr\u003ePlace the pan on a rack to cool for a few minutes before unmolding. Let the cake cool completely. Dust lightly with confectioners’ sugar before slicing and serving. Wrapped tightly in plastic wrap, the cake will keep at room temperature for at least 3 days and up to 5.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304011059429,"sku":"NP9781607748250","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607748250.jpg?v=1767723799","url":"https:\/\/k12savings.com\/products\/classic-german-baking-isbn-9781607748250","provider":"K12savings","version":"1.0","type":"link"}