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Austrian Desserts and Pastries: 108 Classic Recipes Hardcover – 1 Nov 2011

5.0 out of 5 stars 2 customer reviews

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Product details

  • Hardcover: 272 pages
  • Publisher: Skyhorse Publishing; Reprint edition (1 Nov. 2011)
  • Language: English
  • ISBN-10: 1616083999
  • ISBN-13: 978-1616083991
  • Product Dimensions: 17.8 x 18.8 x 22.9 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 1,050,469 in Books (See Top 100 in Books)
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Product description

About the Author

Dietmar Fercher learned his trade in Spittal an der Drau and worked as the master confectioner at the Kurkonditorei Oberlaa and as head patissier for the Hilton hotels in Vienna and Dusseldorf, as well as for the Imperial hotels. His cafe-patisserie, which he has owned for more than twenty years, has won the Golden Coffeebean award. He lives in Vienna, Austria. Andrea Karrer, born in 1963, is a versatile ambassador of Austrian culinary traditions. She has a weekly radio show, writes newspaper columns, works with Austrian chef Christian Petz, appears on TV, and writes wonderfully tempting cookbooks. She lives in Vienna, Austria. Konrad Limbeck, born in 1974 in Upper Bavaria, has felt drawn to culinary delights since his childhood. He is a professional photographer and works for a number of lifestyle magazines. Limbeck lives in Vienna, Austria. --This text refers to the Paperback edition.

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Top Customer Reviews

Format: Hardcover Verified Purchase
I'm interested in the origins of patisserie and although French patisserie gets all the credit, I wonder if there aren't a few origins from Austria, especially as there have been numerous influxes, either friendly or not, over the centuries between European countries. In this I've not been disappointed. I've just bought this so will update my post when I've had an opportunity to try out some of these lovely recipes presented in such mouthwatering photos.
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Format: Hardcover Verified Purchase
Love the book
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.3 out of 5 stars 24 reviews
136 of 142 people found the following review helpful
3.0 out of 5 stars Stunning but there are problems 8 Oct. 2011
By Grandma - Published on Amazon.com
Format: Hardcover Verified Purchase
If you remember your history, much of what we call Germany today, along with most of the Balkans, Poland, Hungary, Austria and even part of northern Italy were once part of the Austro-Hungarian Empire and they were famous for - among other things - their food, particularly pastries. Long ago and far away I had the privilege of living in Germany for several years. During most of that time my apartment was in the home of a wonderful German woman who became like a second mother to me. One custom that Lydia and her family observed daily was a coffee hour about 3 or 3:30 in the afternoon. Everyone who was available in the household and often a guest or two would gather in Lydia's living room for coffee and pastries. The simpler ones Lydia often baked herself and I was lucky enough to learn her recipes, recipes that I still use today. The more complicated things, though, were usually brought in from the Konditorei. Most days there would be just one or two offerings, but holidays and birthdays always brought a wide array of stunningly beautiful, marvelously tasty creations, some of which have haunted my dreams for forty years or so. The recipes for most of them are in Austrian Desserts and Pastries: 108 Classic Recipes, as well as recipes for many of the sweets we sampled touring Germany and Austria, and some specialties I'm unfamiliar with like Pumpkin Strudel and Rhubarb Strudel. The book is beautifully printed on quality paper and it features loads of color photographs of the final product. I did, however, find some problems.

First, this book was translated from German and it is clear that while the translator is competent to translate, he is not a cook and definitely not a pastry chef, so some things have been translated literally but not well. Bear with me while I do a bit better of a job with some of those. You will often find something called "torte glaze" called for as an ingredient. In practical terms, the most generally available product is Dr. Oetker Clear Glaze, 2 Packets each .35oz. While some supermarkets do carry Dr. Oetker products, their Clear Glaze is not one that I have run across here in the US. You may have to order this online. The link that I included goes to just one of the several sellers here at Amazon that offer the product. You should not consider this an endorsement of any one particular seller. You may also need Dr. Oetker Vanillin Sugar (10 Pack) or Great Lakes Unflavored Gelatin Sheets (Dr. Oetker's gelatine sheets, which are made in Germany, are offered here on Amazon, but I cannot acquire a link for those). Most of the recipes also specify "flour(fine)" without stating whether the most acceptable flour available in the US is pastry flour, cake flour or 00 flour.

Some attempt to translate the recipes from the original Metric measurements to US standard has been made, but the results are patchy at best and many of the recipes are inconsistent in the measuring system used. A "heaped cup" could easily range from an extra tablespoon to nearly an extra cup, depending on your particular idea of "heaped." For best results you will want to follow the metric measurements and will need a scale to weigh dry ingredients. There are a huge variety available in both manual and digital models across the whole spectrum of price ranges. Look for a model that "tares" - allows you to zero out the weight of the container so no math is required - and has a display with numbers large enough to see underneath your container, ideally one that measures as small as 1 gram and as much as 7+ pound (about 3 kilos.) Your standard Pyrex glass measuring cups have metric liquid measure on one side. Don't be surprised to find one recipe calling for a teaspoon of something and that immediately following it asking for 4 grams of the same ingredient.

Finally - and hardly least - the recipes often either fail to give a pan size, stating only that a recipe makes "one torte of 12 slices" or call for a pan that most American home bakers will not be familiar with. The two most prominent of those are a Gugelhupf (Kugelhopf) pan and a rehrucken loaf pan. While these can be hard to locate, several versions of each are available here at Amazon. SCI Scandicrafts Kugelhopf Mold 9-inch 10-Cup is nearly identical to the mold in my kitchen and the Rehrucken Ribbed Loaf Pan - 11" Long is very similar and of the correct size for the recipes in the book. Both are eligible for Super Saver shipping. I've written to the publisher for clarification of pan sizes for the various cakes & tortes and will update this once I've received a reply. Additionally, one or two of the recipes call for a pastry frame, an item common to a commercial bakery but not part of the usual equipment one would find in even the most well equipped households. The least expensive available here is Paderno World Cuisine Adjustable Rectangular Frame Extender (from 11 Inch x 7 1/2 Inch to 21 1/4 Inch x 13 3/8 Inch), but at $57.26 you might very well want to leave this on the shelf and improvise.

Austrian Desserts and Pastries: 108 Classic Recipes is definitely not a book for the novice baker by any stretch of the imagination, nor is it a book for those who are not comfortable switching between measuring systems. That said, if you have a bit of patience and a little knowledge of baking wizardry, the results for many of these pastries will be spectacular.
8 of 8 people found the following review helpful
5.0 out of 5 stars Great - love it 3 Jun. 2014
By Lunchtimerunner - Published on Amazon.com
Format: Hardcover Verified Purchase
I am Austrian and I got this book as a gift for someone. I flipped through the book to make sure it was good enough to give away; The book is great; Recipes in there are what my mom makes, what I make at home, etc; There are also lots of pictures and "technical" instructions on how to do things; Like how to pull Strudel dough;
I can definitely recommend this book, you won't be disappointed;
5.0 out of 5 stars Excellant pastry and dessert book with all imaginable items 10 Oct. 2015
By Ladybug - Published on Amazon.com
Format: Hardcover Verified Purchase
This is the best Austrian pastry book because it includes other desserts too , like dumplings and
puddings , cremes , mousse , riesling jelly and poached and baked fruit . It also gives good and
detailed instruction on making strudel in different varieties like apple , pear ,grape , plum and several
others like pumpkin and cottage cheese . There are souffles , omelets , poppyseed and strawberry dumplings , kaiserschmarren and palatschinken - Hungarian pancakes . Donuts .danish pastries ,
puff pastries , pound cakes , cookies , florentines and elegantly decorated tortes , bars and cream
filled rolls . Anything anyone would like to bake is in there with some appetizing pictures . Enjoy!
4.0 out of 5 stars Like it, but yes follow the metric measurements like others suggested 4 Dec. 2016
By Reversemidasman - Published on Amazon.com
Format: Paperback Verified Purchase
I have the paperback version and love the pictures of what the end product should look like. There are several sections that explain some of the components to make the cake or pastries. Yes, I tried several recipes and recommend and agree with others, follow the metric measurements cause the imperial measurements are off where I switched over to metric on second attempt. Granted I'm not an experienced baker and bake to relax for fun. I think the instructions in some cases are very short which makes me think they assumes you know certain cake/baking techniques when I compare to other similar books that I have for these types of desserts/pastries. But otherwise I like this dessert book and am still trying to work thru some of the recipes.
3.0 out of 5 stars The metric system works fine for me 9 Feb. 2016
By Nelaa - Published on Amazon.com
Format: Hardcover Verified Purchase
I can't believe the recipe Kaisergugelhpf calls for flour (fine) but does not say what type (whether multipurpose, etc.). It does not call for yeast. How the cake supposed to increase its size in the oven? The chef should have double checked the recipes before the book was printed. I doubled check this recipe in two different books, and both call for yeast. The metric system works fine for me.
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