Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake - Michelle Polzine - Michelle Polzine

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Dazzling.
Throughout her Baking career, Michelle Polzine of San Francisco\'s celebrated 20th Cen­tury Caf.
Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake.
It\'s an impressive cake, but there\'s so much more.
A glorious confection of ten airy layers, flavored with burnt Honey and topped with a light dulce de leche cream frost­ing.
You\'re here for the famous Honey cake. --Diana Henry, The Telegraph (U.
K.), The 20 Best Cookbooks to Buy This Autumn Admit it.
An absolute joy for bakers. just keeps on giving. . . --Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020 This book .
Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes. . . .
Polzine] brings a fresh approach and singular panache. . . .
Dazzling.
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.
All the recipes are written with Polzine\'s quirky, relatable you can do this enthusiasm to assure readers that they can achieve excellent results.
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.
Her fruit desserts, nut-based desserts, and chocolate treats--many of them gluten-free--are smart, interesting, and foolproof, and deliver big flavor.
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. --Diana Henry, The Telegraph (U.
K.), The 20 Best Cookbooks to Buy This Autumn Transporting readers straight to the grand caf s of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory Baking recipes of Central and Eastern Europe.
An absolute joy for bakers. just keeps on giving. . . --Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020 This book .
Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes. . . .
Polzine] brings a fresh approach and singular panache. . . .
Dazzling