Austrian Desserts and Pastries: Over 100 Classic Recipes

Austrian Desserts and Pastries: Over 100 Classic Recipes


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Recreate the romantic Viennese café-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more.

Whether it’s delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results.

Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Product Details

ISBN-13: 9781510706477
Publisher: Skyhorse
Publication date: 06/07/2016
Edition description: Reprint
Pages: 272
Sales rank: 965,566
Product dimensions: 6.50(w) x 9.50(h) x 0.80(d)

About the Author

Dietmar Fercher learned his trade in Spittal an der Drau and worked as the master confectioner at the Kurkonditorei Oberlaa and as head patissier for the Hilton hotels in Vienna and Düsseldorf, as well as for the Imperial hotels. His café-patisserie, which he has owned for more than twenty years, has won the Golden Coffeebean award. He lives in Vienna, Austria.

Andrea Karrer, born in 1963, is a versatile ambassador of Austrian culinary traditions. She has a weekly radio show, writes newspaper columns, works with Austrian chef Christian Petz, appears on TV, and writes wonderfully tempting cookbooks. She lives in Vienna, Austria.

Konrad Limbeck, born in 1974 in Upper Bavaria, has felt drawn to culinary delights since his childhood. He is a professional photographer and works for a number of lifestyle magazines. Limbeck lives in Vienna, Austria.

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Austrian Desserts and Pastries: Over 100 Classic Recipes 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
This cook book has some of the best desserts you'll find on an e-reader.
SandrasBookNook More than 1 year ago
I really, really wanted to love this cookbook and, in a way, I do. Every delightful, amazing Austrian pastry you can imagine is found in this book and there are many gorgeous photos to tempt you. When you get to the actual cooking, however, there is a bit of a problem. Almost every recipe has its original name both on the recipe and in the index--no English translations to help you find anything! I'm sorry, but even if I could say some of these names, I certainly couldn't spell them (Vienna Faschingskrapfen anyone?) Once you get past the names, there's the problem of pans. No sizes are given that I can find with many calling for a "buttered dish" or "baking pan". Maybe things are different in Austria, but here in the States, that can mean nearly anything! The number of servings a recipe makes is given, but no hint as to size. I know it seems like I'm railing on this book, but I promise I'm not. I review for classic home cooks, so I want to make sure they know going into this book that it's not a walk in the park to use. That being said, if you are dying to re-create an amazing Austrian pastry, with some time and effort (and possibly a re-try or two to get things right) I'm sure you will be able to make something amazing. I recommend this for anyone really interested in and determined to make Austrian pastry. New cooks or faint of heart might want to look elsewhere. I received a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.