Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
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List Price:
$37.50
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$24.75
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Manufacturer: Clarkson Potter
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.86
EAN: 9780609604533
ISBN: 0609604538
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 248
Publication Date: 2002-02
Publisher: Clarkson Potter
Release Date: 2002-02-05
Studio: Clarkson Potter
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Editorial Reviews:
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Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.
Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.
Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.
Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Kaffeehaus:Exquisite desserts
Comment: Really good book, tons of recipes, easy to follow, thorough instructions. Could use more photos for the recipes, but overall I really like this book.
Customer Rating:
Summary: Authentic Dobos Torta is possible at home
Comment: This is a truly authentic guide to reproducing those tasty pastries had all over Europe. Because all the techniques are also authentic I wouldn't recommend trying them unless you have a decent amount of patience and/or interest in producing something authentic. If "semi-homemade" is your thing - you may opt to stay out of the kitchen, look at the great pictures, and read up on the historical tidbits about the desserts. In my opinion, the recipes are a bit difficult and not the quickest way to produce a dessert. BUT, you won't be sorry with the results. I purchased this book so I could learn how to make a Dobos Torta for my Hungarian immigrated in-laws. It was risky to make for a small party (I had tried and true recipes on stand-by), but it paid off as their other European born guests were all asking what marvelous new bakery were they keeping secret. It took me 4 hours to make the first one but was well worth it. I can't believe it actually looked like the picture they provide! Since then I have tried other recipes for those who enjoy European style pastries. Not only are the desserts beautiful - they are yummy too. For low calorie alternatives - I'd just recommend having one very small serving - you really can't skimp out on the ingredients. I have tried a few "short cuts" without success and decided that it's best to stick with the techniques as directed. I have yet to be disappointed with the resulting pastries. A staple for your baking cookbook collection!
Customer Rating:
Summary: Amazing book!
Comment: This is really a terrific book. Other reviews here lead me to purchase this and I am SO glad I did!
First off, it is a beautiful presentation. The photos, the layout, everything. Beautiful.
The recipes are explained very well, and RR takes the trouble to explain further when necessary. He really wants us to understand the recipes without making you crazy. I love that he references every picture so you can match the finished product with the recipe. This might sound like a no-brainer, but many a book will not have this feature, and you have to guess what recipe will get you that yummy cookie on page 14. You don't have to guess anywhere. He even includes a directory at the back of the book. LOVE this! :-)
You can really tell how RR put time and dedictaion into this work. It really is a learning experience on all levels. Being of Czechoslovakian decent, it matters to me that he explains why the coffee houses had relevance in a cultural sense - and where you can go today if you find yourself in Europe.
I REALLY hope we see more books like this from RR. A true five-star book.
Customer Rating:
Summary: authentic recipes
Comment: I lived in Vienna for three years as a teenager and recently returned for my honeymoon. These recipes really do seem to capture authentic Eastern European pastry making, adapted for American cooks. Many of the recipes, while clearly written, are time consuming, so alas, all I have made so far is the gugelhopf, which came out great. I recommend this book to slightly-more-ambitious-than-average home bakers with more time on their hands than I have!
Customer Rating:
Summary: A gastronomic tour through the coffeehouses of Vienna, Prague, and Budapest
Comment: Rick Rodgers has written *the* definitive guide to the elegant desserts and coffee drinks found in historic Austro-Hungarian cafes. The beautifully illustrated book features interior photographs of several landmark cafes in their Art Deco glory, along with mouthwatering close-ups of featured recipes such as Linzertorte, Sachertorte, strudel, and schnecken.
Recipes begin with basic doughs, such as Viennese Sweet Yeast Dough, sponge cake, and puff pastry, which form the basis for many later recipes. Various icings and glazes (fruit, chocolate, and sugar) are also included, as are flavored whip creams. The book is appropriately divided into simple cakes (apricot tart, farmer's cheesecake, coffee cakes, gugelhupf, pound cakes, plum squares), fancy cakes (linzertorte, sachertorte, various cream and chocolate tortes), strudels (sour cherry, grape, pear, farmer's cheese and raisin), sweet yeast breads (brioche braid, stollen, jam rolls and sweet rolls, dumplings, kolacky), cookies and doughnuts, pancakes and sweet omelets, and coffee beverages.
Rogers also includes a "personal coffee house guide" that offers a tour of some of the more famous (and memorable) cafes (given that several years have passed since the book's publication, hours may have changed). Several e-commerce websites are included, and an in-depth bibliography is included as well. The Index thankfully includes the recipe's German titles as well as the English, so if you're more familiar with the German recipe titles, looking them up is a breeze.
The yeast recipes in particular are superb, particularly the brioche braid, stollen, and the cream puffs, made in Nordic Ware Danish Ebelskiver Iron.
The book's layout deserves a special mention as well. Grounded in Art Nouveau, the numerous page numbers and inserts make use of Alphonse Mucha's vine-and-flowers motif. Inserts feature stories behind famous recipes such as the Linzertorte and Sachertorte, or about the landmark cafes and their role in the Austro-Hungarian empire's history. It's beautiful to look at even in you never make a single recipe.
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