Recipes range from quick and easy unbaked confections to elaborate classics. A general introduction describes the patisserie of Vienna, with detailed notes on special equipment and ingredients. 36 pages of color photos.
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These first titles in a new series are attractive introductions to the pastries and baked goods of two favorite cuisines. The Viennese recipes, typically very rich, with lots of butter, chocolate, and cream, range from classic Linzertorte to strudels of all types to Napoleons. Almonds, fruits, ricotta cheese, and wine are the standard ingredients of the Italian creations: Panettone, Cassata Siciliana, Amaretti, and, of course, cannoli. The recipes are clear and well written, and good color photographs are scattered throughout each book. Both are recommended. JS
Copyright 1988 Reed Business Information, Inc.
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