Classic German Baking
The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
(Sprache: Englisch)
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...
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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 Schwarzwälder 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.
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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)
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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.
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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Inhaltsverzeichnis zu „Classic German Baking “
CONTENTS COOKIES 12
BUTTERKEKSE 14
Simplest Butter Cookies
HEIDESAND 15
Sandy Almond Sugar Cookies
SCHWARZ-WEISS GEBÄCK 16
Checkerboard Cookies
BLITZKUCHEN 19
Almond-Sugar Cookies
MANDELHÖRNCHEN 20
Chocolate-Dipped Almond Crescents
KNERKEN 22
Cardamom Snap Cookies
ZIMTBREZELN 23
Cinnamon Pretzels
WALNUSS-ZWIEBACK 25
Twice-Baked Walnut Crisps
RUSSISCH BROT 26
Cocoa-Meringue Alphabet Cookies
LÖFFELBISKUIT 27
Ladyfingers
NUSSECKEN 28
Chocolate-Hazelnut Cookie Bars
EISENBAHNSCHNITTEN 31
Almond Cream Jam Bars
PRASSELKUCHEN MIT BLÄTTERTEIG 33
Saxonian Glazed Streusel Slices
SCHWÄBISCHER PRASSELKUCHEN 34
Swabian Streusel-Jam Slices
AMERIKANER 36
Lemon-Glazed Cakelets
CAKES 38
ANISBROT 40
Aniseed Sponge Cake
NUSSKUCHEN 42
Toasted Hazelnut Loaf Cake
VERSUNKENER APFELKUCHEN 43
Sunken Apple Cake
APFEL-MARZIPAN-KUCHEN 44
Apple-Almond Cake
GEDECKTER APFELKUCHEN 46
Glazed Apple Cake
KÄSEKUCHEN 48
Classic Quark Cheesecake
KÄSEKUCHEN OHNE BODEN 50
Crustless Quark Cheesecake
QUARKKUCHEN MIT MANDARINEN 52
Mandarin Orange Cheesecake
RUSSISCHER ZUPFKUCHEN 54
Chocolate Quark Cheesecake
LOTTCHEN’S KIRSCHKUCHEN 57
Sunken Lemon-Cherry Cake
DUNKLER KIRSCHKUCHEN 58
Spiced Chocolate-Cherry Cake
KIRSCHSTREUSELKUCHEN 61
Sour Cherry Streusel Cake
ERDBEER-SAHNE BISKUITROLLE 63
Strawberry
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Cream Roll
ZITRONENBISKUITROLLE 66
Lemon Cream Roll
MARILLENFLECK 69
Austrian Apricot Sheet Cake
RHABARBERKUCHEN 70
Simple Rhubarb Cake
MARMORKUCHEN 72
Marble Cake
MARMORIERTER MOHNKUCHEN 74
Marbleized Poppy-Seed Cake
YEASTED CAKES 78
ZUCKERKUCHEN 81
Sugar Cake
BUTTERKUCHEN 82
Butter-Almond Cake
STREUSELKUCHEN 84
Yeasted Streusel Cake
APFELKUCHEN 86
Yeasted Apple Cake
PFLAUMENSTREUSELKUCHEN 88
Yeasted Plum Cake with Streusel
BIENENSTICH 90
Honey-Almond Caramel Cake
MOHNSTREUSELKUCHEN 93
Poppy-Seed Streusel Cake
GUGELHUPF 95
Yeasted Cake with Rum-Soaked Raisins
SCHOKOLADEN-GUGELHUPF 97
Chocolate-Stuffed Yeasted Cake
SCHLESISCHE MOHNROLLE 99
Silesian Poppy-Seed Roll
ROSENKUCHEN 102
Spiced Cocoa Pinwheel Cake
KRANZKUCHEN 104
Braided Almond-Cream Wreath
NUSSZOPF 107
Glazed Nut Braid
MOHNZOPF 109
Poppy-Seed Braid
TORTES AND STRUDELS 112
RÜBLITORTE 114
Carrot-Nut Torte
HANNCHEN-JENSEN-TORTE 117
Meringue Cream Cake
HEIDJERTORTE 119
Lingonberry Buckwheat Cream Torte
FRIESENTORTE 122
Plum Cream Torte
SCHWARZWÄLDER KIRSCHTORTE 123
Black Forest Cake
MOHNTORTE 126
Flourless Poppy-Seed Torte
SACHERTORTE 128
Glazed Chocolate Torte
NUSSTORTE VON HAMMERSTEIN 132
Glazed Hazelnut Torte
LINZERTORTE 134
Spiced Almond Jam Tart
TRÄUBELESTORTE 136
Redcurrant Meringue Torte
PFLAUMENSTRUDEL 138
Plum Strudel
APFELSTRUDEL 141
Apple Strudel
TOPFENSTRUDEL 145
Quark Strudel
SAVORIES 148
SÜDDEUTSCHE LAUCHTORTE 150
Creamy Leek Tart
PETERLINGSKUCHEN 151
Swabian Parsley Cake
ZWIEBELKUCHEN 152
Savory Onion Cake
GRÜNER KUCHEN 154
Savory Green Onion and Bacon Cake
SALZEKUCHEN 156
Hessian Potato Cake
HERZHAFTER KÄSEKUCHEN 158
Savory Cheesecake
KARTOFFELSTRUDEL 161
Potato Strudel
KRAUTSTRUDEL 163
Cabbage Strudel
KARTOFFEL-KÄSE DINNEDE 166
Swabian Potato-Cheese Flat Bread
SPECK-WALNUSS GUGELHUPF 168
Bacon-Walnut Gugelhupf
BREADS AND ROLLS 170
BRÖTCHEN 172
Classic Breakfast Rolls
MOHNHÖRNCHEN 175
Poppy-Seed Crescent Rolls
SEELEN 177
Swabian Spelt Caraway Rolls
HEISSWECKEN 179
Raisin-Spice Buns
ROGGENBRÖTCHEN 182
Rye Rolls
ROSINENBRÖTCHEN 184
Whole Wheat Raisin Buns
KÄSE-KÜMMEL-BRÖTCHEN 186
Caraway-Cheese Rye Rolls
QUARKBRÖTCHEN 188
Sweet Quark Rolls
QUARK-OSTERHASEN 190
Soft Quark Bunny Rolls
SCHWARZWÄLDER KARTOFFELBRÖTCHEN 192
Potato Rolls with Bacon and Caraway
BREZELN 194
Soft Pretzels
FRANZBRÖTCHEN 197
Cinnamon-Sugar Buns
ROSINENSCHNECKEN 202
Raisin-Frangipane Spiral Buns
BREMER KÜRBISBROT 204
Roasted Squash Bread
AACHENER POSCHWECK 206
Easter Bread with Raisins and Sugar Cubes
SCHWEIZER ZOPF 209
Swiss Braid
ROSINENZOPF 213
Sweet Raisin Bread
CHRISTMAS FAVORITES 216
LEBKUCHEN 218
Old-Fashioned German Gingerbread
ELISENLEBKUCHEN 220
Glazed Flourless Nuremberg Lebkuchen
HONIGLEBKUCHEN 222
Honeyed Lebkuchen Squares with Caramelized Almonds
LEBKUCHEN-POWIDLTATSCHKERLN 224
Plum-Filled Gingerbread Pockets
BIBERLE 226
Gingerbread Almond Nuggets
PFEFFERNÜSSE 228
Iced Spice Cookies
BASLER LECKERLI 229
Swiss Spice Squares
SPRINGERLE 231
Swabian Anise Cookies
SPEKULATIUS 234
Almond Spice Cookies
BETHMÄNNCHEN 236
Almond Domes
ZEDERNBROT 237
Lemon-Almond Crescent Cookies
NUSSSTANGEN 238
Hazelnut-Almond Batons
ZIMTSTERNE 241
Cinnamon-Almond Meringue Stars
MAKRONENSCHNITTEN 242
Walnut Macaroon Slices with Jam
BASLER BRUNSLI 243
Swiss Almond-Chocolate Cookies
HASELNUSS-HIMBEER MAKRONEN 244
Hazelnut-Raspberry Macaroons
WEIHNACHTSPLÄTZCHEN 246
Simple Christmas Cookies
VANILLEKIPFERL 248
Melting Vanilla-Almond Crescents
GEFÜLLTE ORANGENTALER 249
Candied Orange Sandwich Cookies
FRÜCHTEBROT 250
Austrian Fruit Bread
CHRISTBROT 252
Sweet Christmas Bread
QUARKSTOLLEN 256
Quark-Almond Sweet Bread
STOLLENKONFEKT 257
Bite-Size Stollen
BAUMKUCHEN 259
Chocolate-Glazed Tree Cake
BASICS 262
QUARK 264
Sour Fresh Cheese
MARZIPANROHMASSE 264
Almond Paste
PFLAUMENMUS 265
Spiced Plum Butter
LEBKUCHENGEWÜRZ 265
Lebkuchen Spice Mix
STREUSEL 266
Basic Streusel
MANDELSTREUSEL 266
Almond Streusel
VANILLEZUCKER 267
Vanilla Sugar
SCHLAGSAHNE 267
Lightly Sweetened Whipped Cream
ZITRONENBISKUITROLLE 66
Lemon Cream Roll
MARILLENFLECK 69
Austrian Apricot Sheet Cake
RHABARBERKUCHEN 70
Simple Rhubarb Cake
MARMORKUCHEN 72
Marble Cake
MARMORIERTER MOHNKUCHEN 74
Marbleized Poppy-Seed Cake
YEASTED CAKES 78
ZUCKERKUCHEN 81
Sugar Cake
BUTTERKUCHEN 82
Butter-Almond Cake
STREUSELKUCHEN 84
Yeasted Streusel Cake
APFELKUCHEN 86
Yeasted Apple Cake
PFLAUMENSTREUSELKUCHEN 88
Yeasted Plum Cake with Streusel
BIENENSTICH 90
Honey-Almond Caramel Cake
MOHNSTREUSELKUCHEN 93
Poppy-Seed Streusel Cake
GUGELHUPF 95
Yeasted Cake with Rum-Soaked Raisins
SCHOKOLADEN-GUGELHUPF 97
Chocolate-Stuffed Yeasted Cake
SCHLESISCHE MOHNROLLE 99
Silesian Poppy-Seed Roll
ROSENKUCHEN 102
Spiced Cocoa Pinwheel Cake
KRANZKUCHEN 104
Braided Almond-Cream Wreath
NUSSZOPF 107
Glazed Nut Braid
MOHNZOPF 109
Poppy-Seed Braid
TORTES AND STRUDELS 112
RÜBLITORTE 114
Carrot-Nut Torte
HANNCHEN-JENSEN-TORTE 117
Meringue Cream Cake
HEIDJERTORTE 119
Lingonberry Buckwheat Cream Torte
FRIESENTORTE 122
Plum Cream Torte
SCHWARZWÄLDER KIRSCHTORTE 123
Black Forest Cake
MOHNTORTE 126
Flourless Poppy-Seed Torte
SACHERTORTE 128
Glazed Chocolate Torte
NUSSTORTE VON HAMMERSTEIN 132
Glazed Hazelnut Torte
LINZERTORTE 134
Spiced Almond Jam Tart
TRÄUBELESTORTE 136
Redcurrant Meringue Torte
PFLAUMENSTRUDEL 138
Plum Strudel
APFELSTRUDEL 141
Apple Strudel
TOPFENSTRUDEL 145
Quark Strudel
SAVORIES 148
SÜDDEUTSCHE LAUCHTORTE 150
Creamy Leek Tart
PETERLINGSKUCHEN 151
Swabian Parsley Cake
ZWIEBELKUCHEN 152
Savory Onion Cake
GRÜNER KUCHEN 154
Savory Green Onion and Bacon Cake
SALZEKUCHEN 156
Hessian Potato Cake
HERZHAFTER KÄSEKUCHEN 158
Savory Cheesecake
KARTOFFELSTRUDEL 161
Potato Strudel
KRAUTSTRUDEL 163
Cabbage Strudel
KARTOFFEL-KÄSE DINNEDE 166
Swabian Potato-Cheese Flat Bread
SPECK-WALNUSS GUGELHUPF 168
Bacon-Walnut Gugelhupf
BREADS AND ROLLS 170
BRÖTCHEN 172
Classic Breakfast Rolls
MOHNHÖRNCHEN 175
Poppy-Seed Crescent Rolls
SEELEN 177
Swabian Spelt Caraway Rolls
HEISSWECKEN 179
Raisin-Spice Buns
ROGGENBRÖTCHEN 182
Rye Rolls
ROSINENBRÖTCHEN 184
Whole Wheat Raisin Buns
KÄSE-KÜMMEL-BRÖTCHEN 186
Caraway-Cheese Rye Rolls
QUARKBRÖTCHEN 188
Sweet Quark Rolls
QUARK-OSTERHASEN 190
Soft Quark Bunny Rolls
SCHWARZWÄLDER KARTOFFELBRÖTCHEN 192
Potato Rolls with Bacon and Caraway
BREZELN 194
Soft Pretzels
FRANZBRÖTCHEN 197
Cinnamon-Sugar Buns
ROSINENSCHNECKEN 202
Raisin-Frangipane Spiral Buns
BREMER KÜRBISBROT 204
Roasted Squash Bread
AACHENER POSCHWECK 206
Easter Bread with Raisins and Sugar Cubes
SCHWEIZER ZOPF 209
Swiss Braid
ROSINENZOPF 213
Sweet Raisin Bread
CHRISTMAS FAVORITES 216
LEBKUCHEN 218
Old-Fashioned German Gingerbread
ELISENLEBKUCHEN 220
Glazed Flourless Nuremberg Lebkuchen
HONIGLEBKUCHEN 222
Honeyed Lebkuchen Squares with Caramelized Almonds
LEBKUCHEN-POWIDLTATSCHKERLN 224
Plum-Filled Gingerbread Pockets
BIBERLE 226
Gingerbread Almond Nuggets
PFEFFERNÜSSE 228
Iced Spice Cookies
BASLER LECKERLI 229
Swiss Spice Squares
SPRINGERLE 231
Swabian Anise Cookies
SPEKULATIUS 234
Almond Spice Cookies
BETHMÄNNCHEN 236
Almond Domes
ZEDERNBROT 237
Lemon-Almond Crescent Cookies
NUSSSTANGEN 238
Hazelnut-Almond Batons
ZIMTSTERNE 241
Cinnamon-Almond Meringue Stars
MAKRONENSCHNITTEN 242
Walnut Macaroon Slices with Jam
BASLER BRUNSLI 243
Swiss Almond-Chocolate Cookies
HASELNUSS-HIMBEER MAKRONEN 244
Hazelnut-Raspberry Macaroons
WEIHNACHTSPLÄTZCHEN 246
Simple Christmas Cookies
VANILLEKIPFERL 248
Melting Vanilla-Almond Crescents
GEFÜLLTE ORANGENTALER 249
Candied Orange Sandwich Cookies
FRÜCHTEBROT 250
Austrian Fruit Bread
CHRISTBROT 252
Sweet Christmas Bread
QUARKSTOLLEN 256
Quark-Almond Sweet Bread
STOLLENKONFEKT 257
Bite-Size Stollen
BAUMKUCHEN 259
Chocolate-Glazed Tree Cake
BASICS 262
QUARK 264
Sour Fresh Cheese
MARZIPANROHMASSE 264
Almond Paste
PFLAUMENMUS 265
Spiced Plum Butter
LEBKUCHENGEWÜRZ 265
Lebkuchen Spice Mix
STREUSEL 266
Basic Streusel
MANDELSTREUSEL 266
Almond Streusel
VANILLEZUCKER 267
Vanilla Sugar
SCHLAGSAHNE 267
Lightly Sweetened Whipped Cream
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Autoren-Porträt von Luisa Weiss
Luisa Weiss
Bibliographische Angaben
- Autor: Luisa Weiss
- 2016, 288 Seiten, 100 Abbildungen, Maße: 21,2 x 26,1 cm, Gebunden, Englisch
- Verlag: Ten Speed Press
- ISBN-10: 1607748258
- ISBN-13: 9781607748250
- Erscheinungsdatum: 18.10.2016
Sprache:
Englisch
Pressezitat
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
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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
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
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