Unsere süsse Küche

Oh, my sweet Austria! The best desserts have been and continue to be served in the Alpine Republic – what sweet-toothed individuals have always known is confirmed by this baking book. Austria's pastries are world-famous. It's no wonder that almost the entire world wants to recreate these sweet temptations at home in their kitchens. Baking enthusiasts can find help: the entire range of the red-white-red dessert cuisine is now gathered in one book, featuring the best recipes from the popular cooking series "Kochen & Küche." The spectrum of culinary delights spans from traditional pastries to the finest delicacies of rural cuisine, as well as current variations. The book includes classic favorites such as apricot and plum dumplings, bee sting cake, of course the Sachertorte, and various strudels, as well as Almraungerln, different types of doughnuts, and a hearty semolina pudding or – on the modern side – crispy and strawberry dumplings, a sour cherry plum strudel, or souffléed figs with a snow cap. Recipes for regional specialties like the famous Carinthian Reindling, Tyrolean farmer's doughnuts, or Waldviertel poppy seed dumplings can also be found in this fine baking book, along with seasonal delights: carnival doughnuts, Easter pastries, Mother's Day cakes, and, to complete the annual cycle without claiming completeness, Christmas stollen and New Year's muffins. The range of sweet treats extends across all federal states and from the legendary k. u. k. cuisine to the bourgeois and peasant kitchens. Truly typical Austrian.