A collection of 100 quintessential German recipes for sweets and breads from the creator of The Wednesday Chef blog and author of the memoir, My Berlin Kitchen, including stories from the author's experience of living and baking in Berlinn.
German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted.
"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