{"product_id":"baking-at-the-20th-century-michelle-polzine-9781579658984","title":"Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake","description":"\u003cb\u003eNamed a Best Cookbook of the Year\/Best Cookbook to Gift by \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eDallas Morning News\u003c\/i\u003e, \u003ci\u003eCharleston Post \u0026amp; Courier\u003c\/i\u003e, Thrillist, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eLong-Listed for The Art of Eating Prize for Best Food Book of 2021\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"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.\" \u003cbr\u003e --Emily Weinstein, \u003ci\u003eNew York Times\u003c\/i\u003e, The 14 Best Cookbooks of Fall 2020\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"This book . . . just keeps on giving. An absolute joy for bakers.\" \u003cbr\u003e --Diana Henry, \u003ci\u003eThe Telegraph\u003c\/i\u003e (U.K.), The 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eAdmit it. You're here for the famous honey cake. \u003c\/b\u003eA 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. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e 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.\" \u003cp\u003e\u003c\/p\u003e Who wouldn't want a slice of that? With Schlag, of course.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michelle Polzine\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1579658989\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781579658984\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/20\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.30w x 1.10d","brand":"Michelle Polzine","offers":[{"title":"Hardcover","offer_id":44053263843583,"sku":"9781579658984","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_25f2c24d-3b49-4773-ba56-b96458ff9ee8.jpg?v=1685023360","url":"https:\/\/www.whiterainbookhouse.com\/products\/baking-at-the-20th-century-michelle-polzine-9781579658984","provider":"WR Book House","version":"1.0","type":"link"}