wholesale Classic German discount Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse sale to Streuselkuchen online sale

wholesale Classic German discount Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse sale to Streuselkuchen online sale

wholesale Classic German discount Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse sale to Streuselkuchen online sale
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Description

Product Description

From 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. 

German 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 Wednesday Chef blog and self-taught ambassador of the German baking canon.

Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, 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 Elisenlebkuchen, Marmorierter Mohnkuchen, and S chwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition.

Classic German Baking
is 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.

Review

“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. Classic German Baking is a sweet adventure.”
— Dorie Greenspan, author of Dorie’s Cookies and the New York Times best-selling Baking Chez Moi

“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.”
— Diana Henry, The Daily Telegraph

"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."
The New York Times

“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.”
— Mindy Segal, author of Cookie Love

“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 Classic German Baking.”
— Julia Turshen, author of Small Victories

“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. Classic German Baking takes me right there.”
— David Lebovitz, author of My Paris Kitchen

"This overdue guide is a happy marriage of European craft and American sensibilities."
—Bonnie S. Benwick, The Washington Post

"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."
— Amy Scattergood, The Los Angeles Times

"Berlin-born food writer Weiss ( My Berlin Kitchen) 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."
Publishers Weekly 

"In  Classic German Baking, 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."
— Lisa Rojany, NY Journal of Books

About the Author

LUISA WEISS is a Berlin-born, American-Italian food writer who grew up eating warm Streuselschnecken on her way to school and believes dark winter days are best enjoyed whilst sharing Lebkuchen and Zimtsterne with family and friends. Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her work has been featured on Design*Sponge and National Public Radio and in Food&Wine, the Wall Street Journal, the Boston Globe, and Harper’s Bazaar Germany, among many others. She lives in Berlin with her husband and son.

Excerpt. © Reprinted by permission. All rights reserved.

NUSSKUCHEN 
Toasted Hazelnut Loaf Cake 

MAKES 1 (9 BY 5-INCH/23 BY 12CM) CAKE 

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 Nusskuchen, 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 Nusskuchen are wonderful eaten with a hot cup of coffee or tea. 

The 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. 

18 tablespoons/250g unsalted butter, softened, plus more for the pan 
2 cups/200g whole hazelnuts, toasted, skinned, and finely ground 
1 cup/200g granulated sugar 
1 teaspoon vanilla extract 
4 eggs 
1 2⁄3 cups, scooped and leveled, minus 1 tablespoon/200g all-purpose flour 
2 teaspoons baking powder 
2 tablespoons whole milk or brandy 
5 1⁄4 ounces/150g bittersweet chocolate (minimum 50% cacao), chopped (optional) 
Grated peel of 1 organic lemon (optional) 
Confectioners’ sugar (optional), for dusting 

Preheat 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. 

Place 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. 

Sift 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. 

Place 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.

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4.5 out of 54.5 out of 5
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Top reviews from the United States

Ericka
2.0 out of 5 starsVerified Purchase
Not the best cookbook
Reviewed in the United States on September 5, 2018
I want to love these recipes. Ugh. I''m an experienced home baker but have not had success with this book. Small amount of yeast needs longer rise. Against my better judgment, I followed the directions and it did not turn out. The Butterkuchen was flat and... See more
I want to love these recipes. Ugh. I''m an experienced home baker but have not had success with this book.

Small amount of yeast needs longer rise. Against my better judgment, I followed the directions and it did not turn out. The Butterkuchen was flat and frankly....greasy. (Yes my yeast was fresh) NOT WORTH THE CALORIES.

Example: doesn''t say on what speed to mix the dough or how long. It says "a few minutes" which when kneading a yeast dough could have a vast amount of time variance.

The plum cake from America''s Test Kitchen (not a yeast dough though) is far superior to the plum cake in here.

Not sure I will try any more recipes even though I DO have access to Europe butter and quark.

I have wasted time and money.
36 people found this helpful
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RedPorsche
2.0 out of 5 starsVerified Purchase
Disappointing, flawed
Reviewed in the United States on November 10, 2016
I’m a German-American always on the lookout for authentic German recipes. I saw the article in the Boston Globe and thought I’d give her baking book a shot. Of the five recipes I tried only one turned out right and as expected. I’m an experienced baker and a stickler for... See more
I’m a German-American always on the lookout for authentic German recipes. I saw the article in the Boston Globe and thought I’d give her baking book a shot. Of the five recipes I tried only one turned out right and as expected. I’m an experienced baker and a stickler for measuring and process I’m sure this is not just my not getting it…

Many of the recipes use European high-fat butter and quark. In Germany where the author lives you can buy those in every supermarket and cheap. European high-fat butter is not easy to find in the US. Plus it is expensive. For quark, luckily there is now Greek yogurt everywhere in the US and reasonably priced and it works great as a substitute for quark. The author does not mention this. She leaves you the choice of buying quark at $10 a pound (if you can find it) or gives you a long and involved process making buttermilk in the oven for 8 to 12 hours plus 2 to 5 hours draining.

If you already envy the author because she can just go out and buy German butter and quark cheaply in a supermarket around the corner you might want to move to German when she writes that red currants canes grow like weeds in Germany. That is simply not true.

The other issue is yeast. The recipes with yeast tell you to use only a small amount of yeast which is generally OK, I prefer less yeast too but then you absolutely need a longer rise usually overnight. But the book does not say that. For example, the Roasted squash bread Kuerbisbrot I made ask for 1 teaspoon instant yeast for 4 cups/500g flour and then the author gives you the option to let it rise for two hours, OR overnight in the fridge. After 2 hours it barely rose so I let it sit overnight in the fridge and it was alright the next day. If I had taken the two-hour option, I’d have an orange frisbee, flat and dense. Looking at some of the other recipes with yeast they seemed to have the same problem. And Weiss says ¾ ounce or 20g fresh yeast equals 1 teaspoon. But in fact both in America and in Germany 20g fresh yeast equals 7g or 2 1/4 teaspoons instant yeast (exactly the amount in one package).

About the selection of recipes, there is Sachertorte in the book and some other Austrian and Swiss recipes but no Kaesesahnetorte and no Frankfurter Kranz which I grew up with and are German classics.

I made the Cocoa-meringue alphabet cookies Russisch Brot which I always buy and bring home when I visit Germany. I was excited to finally have a recipe. I paid very close attention to the baking time but the letters came out rock hard, completely inedible. I don’t know what is added to Russisch Brot from the supermarket to make it light and crisp but whatever it is, that secret ingredient is missing from the recipe. Maybe it is just one of those things that you cannot get right making it at home.

I also tried her almond paste recipe which I usually make with confectioner sugar. The recipe uses regular sugar and to process it until powdery, an extra step I do not understand but for the heck of if tried it anyway. I processed the sugar until dust clouds were coming out of my food processor but it was still grainy, not smooth like when I use confectioner sugar. Also, adding 2 teaspoons almond extract for 1½ cups almonds would have been totally overpowering. I used 1 teaspoon and it was more than enough for my taste. The Almond crescents I made with the almond paste turned out fine.

I also made the Candied orange sandwich cookies Gefuellte Orangentaler which are nothing like Taler cookies in Germany which look like large coins, shortbread like cookies that are shaped into a log, refrigerated, cut in slices and baked then sometimes glued together as sandwich cookies with chocolate or jam. The ones from the book are not anywhere near that, they are glutenfree chewwy macaroons tasty but a totally different kind of animal.

And as other reviewers have also commented I also don’t understand why there are so few recipe photos but so many photos of the skyline of modern Berlin and street scenes in a cookbook about classic German baking. The text with the photo of a package of pearl sugar (which I have never been able to find in America) talks about vanilla sugar. That is confusing.

I might try a few more recipes but for now the book goes to the basement and does not get prime time space on the small bookshelf in my kitchen. I don’t think the book lives up to its claim of the very best recipes of German baking so I cannot give this book more than two stars. And it won’t be on my Christmas gift list for my relatives.
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Excellent for experienced bakers
Reviewed in the United States on January 28, 2018
This is a wonderful, inspiring cookbook for experienced bakers. The cookbook relies on fairly old fashioned baking techniques: beaten egg whites; yeast; and simple ingredients. These aren''t foolproof, and will depend a lot on the temperature of your kitchen, the size... See more
This is a wonderful, inspiring cookbook for experienced bakers.
The cookbook relies on fairly old fashioned baking techniques: beaten egg whites; yeast; and simple ingredients. These aren''t foolproof, and will depend a lot on the temperature of your kitchen, the size of your eggs, the age of your yeast, and so forth. As other reviewers have noted, following this cookbook to the letter may lead to disappointing results. I wouldn''t hold this against Luisa, since these classic techniques rely on the baker using their eyes and noses to make the recipe come out right. In fact, one of the reasons why I love this cookbook is that it reminds me of baking from my great grandmother''s recipes. If she had been German, I imagine her recipe box would have been much like this book.
I would say that if you don''t feel confident judging when egg whites are at stiff peaks or when something is fully kneaded or risen, then I wouldn''t really recommend this cookbook. If you do, then you will find no end of beautiful, simple recipes that you can really adapt and make your own.

My two procedural comments are 1. that when the book says that something keeps for a day, it really does only keep for a day. I don''t feed an army of Germans tea, so a 9x13 pan of yeasted cake is way too much for me. However, the recipes scale down easily.
2. The recipes rely on pantry staples that substitute easily, particularly the recipes that call for fruits and jams. We made kugelhopf with chopped apricots and candied citron, linzertorte with marmalade and with pineapple jam, etc. I also generally add more fruit/jam than called for, because as an American I like the excess.

I''ve made:
Kirchstreuselkuchen
Rhabarberkuchen
Streuselkuchen
Pflaumenstreuselkuchen
Gugelhupf
Sachertorte
Linzertorte
Pflaumenmus
34 people found this helpful
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Hotfoodlover
3.0 out of 5 starsVerified Purchase
Recipes sound good, but I have no idea what finished product looks like!
Reviewed in the United States on February 12, 2018
I love Luisa''s blog and was very excited for this book as an American with a love of European baked goods. As others point out, the lack of pictures really dampens any enthusiasm i may have had. If you are of German descent and already familiar with these then this may be... See more
I love Luisa''s blog and was very excited for this book as an American with a love of European baked goods. As others point out, the lack of pictures really dampens any enthusiasm i may have had. If you are of German descent and already familiar with these then this may be fine for you. But for me i want to see what the cookies/breads/cakes look like. I understand these may not be the most showy pastries on earth and that''s ok, but without any reference at all i find myself really not able to muster the interest to get out my baking equipment. Sad! That pictures of Berlin streets or a bowl of quark were included makes it all the more annoying. Sorry I wanted to love this too.
21 people found this helpful
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Jeanette S. Herr
5.0 out of 5 starsVerified Purchase
Keeping the triditions alive!
Reviewed in the United States on January 13, 2018
It’s a great book. It has a lot of the old time recipes I grew up with!
16 people found this helpful
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GWT
4.0 out of 5 starsVerified Purchase
Great book, but…
Reviewed in the United States on February 24, 2018
As a cookbook this is superb. It is well written, clear and the ingredients changed where possible to match those found in the US. In cases where this would change the result, instructions on how to make the original ingredients are given. As a cookbook, it’s hard to ask... See more
As a cookbook this is superb. It is well written, clear and the ingredients changed where possible to match those found in the US. In cases where this would change the result, instructions on how to make the original ingredients are given. As a cookbook, it’s hard to ask for more.
Except the typography! The book goes in for the trend of using dark grey ink on light grey paper in many places. The resultant decrease in contrast makes the print more difficult to read for those of us with aging eyes. It’s a pity that the art director didn’t take a tip from another German, Professor Doctor Elfride Aulhorn from the University of Tübingen that visual acuity drops as target contrast falls. This was published over 70 years ago. If the book had black ink on white paper, it would be a 5-Star. Book!
5 people found this helpful
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TT
1.0 out of 5 starsVerified Purchase
Stick to the blog, don''t get the book
Reviewed in the United States on November 30, 2017
I am very disappointed in this cookbook. I''ve had great success with recipes on Luisa''s blog but no luck with this book. It is also hard to read, the recipes are printed in a kind of grey, not black.
37 people found this helpful
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Ashleesgirl21
5.0 out of 5 starsVerified Purchase
Found out my family recipe isn''t Lebkuchen, it''s Swiss Spice Cookies!
Reviewed in the United States on March 15, 2018
This book is amazing. I have German heritage and a very old family Christmas cookie recipe we have always called "Lebkuchen". The recipe came across the Atlantic with my great-great-grandmother from Switzerland. I bought the book to compare my recipe with what was... See more
This book is amazing. I have German heritage and a very old family Christmas cookie recipe we have always called "Lebkuchen". The recipe came across the Atlantic with my great-great-grandmother from Switzerland. I bought the book to compare my recipe with what was in the book and discovered that my family recipe is actually closer to the Swiss Spice Cookies recipe and not Lebkuchen at all! The stories and history snippets with each recipe are delightful and varieties of cookie are exhaustively explored. Almost encyclopedic in the amount of information, it''s still a delightful read. I enjoyed just sitting down to read and learn more about my heritage and the culture.
4 people found this helpful
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Top reviews from other countries

Shoomy
2.0 out of 5 starsVerified Purchase
Great concept, but needs refinement
Reviewed in the United Kingdom on August 19, 2017
I love the concept of this book, handed down recipes for authentic German baking; yielding traditional results, I can''t fault it. The actual book though doesn''t quite deliver. You''ll have to use a great deal of knowledge and common sense to fill the gaps left with poor...See more
I love the concept of this book, handed down recipes for authentic German baking; yielding traditional results, I can''t fault it. The actual book though doesn''t quite deliver. You''ll have to use a great deal of knowledge and common sense to fill the gaps left with poor descriptions, extensive suggested bake times and on some occasions recipes which are just wrong. I love the idea of the items I''ve made, but found that with the poppyseed roll the dough is less than half the amount needed, the likes of the marble cake bake time is about 20 minutes too long, etc etc. Overall there is insufficient description of the method and how the final product is to look; the recipes really need thoroughly checked, description and volumes reviewed and additional pictures. Only buy this as a base; you will need to review and adapt the recipes yourself on a one by one basis.
17 people found this helpful
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Spyro
4.0 out of 5 starsVerified Purchase
Great recipes
Reviewed in the United Kingdom on January 14, 2019
So many interesting recipes, especially in the yeasted section. My only complaint is the overuse of arty photographs of streets and doors and suchlike instead of photographs of the food. I''m not familiar with many of the recipes and it would have been much more helpful to...See more
So many interesting recipes, especially in the yeasted section. My only complaint is the overuse of arty photographs of streets and doors and suchlike instead of photographs of the food. I''m not familiar with many of the recipes and it would have been much more helpful to have photos to know what to expect. Instead I''m reduced to doing a search online to find out more, and I might as well have done that in the first place instead of buying the book. Okay, slight exaggeration. Still, I do think photos of the food would have made the book much more user friendly. Other than that, I look forward to using the book and producing some delicious food.
4 people found this helpful
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Inksugarspice
3.0 out of 5 starsVerified Purchase
Good - but you must be an advanced baker to be able to amend recipes
Reviewed in the United Kingdom on August 29, 2017
Written wonderfully, lovely photos but all the recipes are not quite right. They all need a bit of tweaking to work - ratios are wrong, there''s too much sugar in everything and be warned all the bakes are massive. I halved all the recipes and many were still far too much...See more
Written wonderfully, lovely photos but all the recipes are not quite right. They all need a bit of tweaking to work - ratios are wrong, there''s too much sugar in everything and be warned all the bakes are massive. I halved all the recipes and many were still far too much for a family of four. Interesting no strong flour is used for any breads - this actually worked.
8 people found this helpful
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chocolateg
5.0 out of 5 starsVerified Purchase
Fantastic book
Reviewed in the United Kingdom on July 2, 2017
I have a lot, some would say too many 😳, cookery and baking books but am always interested to add more to my collection. This book does not disappoint. All too often books contain only a handful of appealing recipes this one though, is stuffed full of excellent cakes,...See more
I have a lot, some would say too many 😳, cookery and baking books but am always interested to add more to my collection. This book does not disappoint. All too often books contain only a handful of appealing recipes this one though, is stuffed full of excellent cakes, cookies and beyond. Haven''t had it long enough to work my way through all the recipes I''ve marked - it will take a few weeks - but I wanted to post a positive review ASAP to encourage others to add it to their collection.
3 people found this helpful
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Vicki Walsh
5.0 out of 5 starsVerified Purchase
Reliable!
Reviewed in the United Kingdom on April 19, 2021
A beautiful cookbook! I see other reviewers have complained about every recipe not having a photo - but the author has photos for every single book recipe up on her food blog, The Wednesday Chef. I''ve read the entire book cover to cover and loved every single thing - it''s...See more
A beautiful cookbook! I see other reviewers have complained about every recipe not having a photo - but the author has photos for every single book recipe up on her food blog, The Wednesday Chef. I''ve read the entire book cover to cover and loved every single thing - it''s informative re the history of the recipes and how to adapt them etc. I''ve already made the Simple Rhubarb Cake and adored it, it was so easy and delicious.
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wholesale Classic German discount Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse sale to Streuselkuchen online sale