Isbn: 9781579658984 - baking at the 20th century cafe: iconic european desserts from linzer torte to honey cake (42 resultados)

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Condición: Very Good. A bright, square, and overall a nice copy.

Hardcover. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condición: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.…

Hardback. Condición: Good. One of San Franciscos most talented pastry chefs, and owner of the popular 20th Century Cafe, shares 75 recipes and her secrets for modern spins on the decadent baked goods of Middle Europetortes, Kipferl, linzer cookies, strudel, babka, and morein her debut cookbook.

Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condición: good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear.

hardcover. Condición: Very Good. Publisher overstock. May have remainder mark / minor shelfwear. 99% of orders arrive in 4-10 days. Discounted shipping on multiple books.

hardcover. Condición: New. New item in gift quality condition. 99% of orders arrive in 4-10 days. Discounted shipping on multiple books.

Condición: New. New- Great shape. hardcover New 2020.

Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condición: Fine. Connecting readers with great books since 1972! May contain remainder marks. We ship orders daily and Customer Service is our top priority.

Hardcover. Condición: Very Good. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

hardcover. Condición: Very Good. Hardback--plastic film covering dust cover is peeling off clear dust cover otherwise excellent condition.

Condición: As New. Unread copy in mint condition.

Condición: New. Brand New.

Hardcover. Condición: Very Good.

Condición: new.

Condición: New. 2020. Hardcover. . . . . .

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Hardcover. Condición: new. Hardcover. To taste Michelle Polzines desserts is to travel deliciously, stylishly, back in time. I count my lucky stars that through learning and cooking from this book, we can all access the wonder of her uncompromising vision. Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat Transporting readers straight to the grand cafes 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 Franciscos 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 treatsmany of them gluten-freeare smart, interesting, and foolproof, and deliver big flavor. Polzines coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecakeeven pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzines 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. One of San Franciscos most talented pastry chefs, and owner of the popular 20th Century Cafe, shares 75 recipes and her secrets for modern spins on the decadent baked goods of Middle Europetortes, Kipferl, linzer cookies, strudel, babka, and morein her debut cookbook. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New.

Hardcover. Condición: New.

hardcover. Condición: New.

Condición: New. 2020. Hardcover. . . . . . Books ship from the US and Ireland.

Hardback. Condición: New. Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post and Courier, Thrillist, and moreLong-Listed for The Art of Eating Prize for Best Food Book of 2021"Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . 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." -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 AutumnAdmit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frost­ing. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves. Many recipes are lightened for contem­porary tastes, and are presented through a California lens-think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course. …