Overview
—Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020
“This book . . . just keeps on giving. An absolute joy for bakers.”
—Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn
Transporting readers straight to the grand cafés of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco’s best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats—many of them gluten-free—are smart, interesting, and foolproof, and deliver big flavor. Polzine’s coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecake—even pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzine’s quirky, relatable “you can do this” enthusiasm to assure readers that they can achieve excellent results. Following in the footsteps of such esteemed bakers as Nancy Silverton and Dorie Greenspan, with Baking at the 20th Century Cafe, Polzine offers a new entry into the essential baking cookbook canon.
This book title, Baking at the 20th Century Cafe (Iconic European Desserts from Linzer Torte to Honey Cake), ISBN: 9781579658984, by Michelle Polzine, published by Artisan (October 13, 2020) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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