Neues Backen

Baking culture from the Old World

Baking is a tradition in Europe and has produced a variety of delicious creations - broa de milho from Portugal, kanelbullar from Denmark, crostata ricotta from Italy, chaussons aux pommes from France, and jagodzianki from Poland. In this book, Laurel Kratochvila, operator of the bakery Fine Bagels in Berlin, gathers the best baking recipes from all corners of Europe, from sourdough breads, baguettes, and pretzels to brioches, croissants, and Danish pastries, as well as tartes, cakes, and fine biscuits. With basic recipes that explain processing methods for different types of dough step by step with pictures, this baking book is suitable for beginners as well as advanced amateur bakers. In addition, the book portrays 11 bakers from different European countries, who each contribute a well-kept recipe and share how they reinterpret the European art of baking today with their creations.