Download PDF by Dietmar Fercher, Andrea Karrer: Austrian Desserts and Pastries: 108 Classic Recipes

By Dietmar Fercher, Andrea Karrer

ISBN-10: 1616083999

ISBN-13: 9781616083991

Even if it’s scrumptious Esterhazyschnitten (meringue slices with buttercream filling), fluffy Schaumrollen (puff pastry rolls packed with gentle vanilla meringue), or vintage Bundt cake, those cakes signify the best of Austrian food. Viennese pastry chef Dietmar Fercher deals a hundred and eighty of his impossible to resist recipes, photographed by way of Konrad Limbeck with mouth-watering effects. refined and numerous, those cakes will fulfill any palate. take pleasure in own anecdotes at the delicious conventional pastries whereas additionally studying the fundamentals of candy baking.

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Extra resources for Austrian Desserts and Pastries: 108 Classic Recipes

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The sections that follow are arranged somewhat differently from a traditional European cookbook. There are no starters, main courses and desserts, as such, because that is not the way Iranians eat. Instead, the recipes are organised to reflect, more or less, their role in a Persian meal. So you’ll find sections covering the staples (breads and rice – around which every meal revolves; small dishes; soups and ‘ash’; stews and sauces to accompany rice; grills, roasts and fried dishes; sweets (which include pastries, cakes, sweetmeats, ice-creams and a selection of Persian-inspired desserts –, and, finally, preserves (pickles, relishes, jams and cordials.

Within the walls of the complex is a green, densely planted garden. Pink oleanders creep up the brickwork and everything is shaded by tall cypress and pine trees. We wander through peaceful courtyards, past ponds fringed with flowerbeds and rows of potted geraniums. Even the faintest breeze blows wonderfully cooling air across the surface of the water.

46 / You really don’t need any special equipment for Persian cooking. Many Iranian families have an electric rice cooker, which makes good sense given the vast amounts of rice they consume, but to be honest once you’ve familiarised yourself with the technique, a large, heavy-based, lidded saucepan will do the job just as well. Make sure you’ve also got a metal sieve for straining, a wide, shallow kitchen spoon for mounding the rice gently in the saucepan, and a supply of tea towels to wrap around your lids when steaming.

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Austrian Desserts and Pastries: 108 Classic Recipes by Dietmar Fercher, Andrea Karrer


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