{"product_id":"baking-at-the-20th-century-cafe","title":"Baking at the 20th Century Cafe","description":"\u003cb\u003eNamed a Best Cookbook of the Year\/Best Cookbook to Gift by \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eDallas Morning News\u003c\/i\u003e, \u003ci\u003eCharleston Post \u0026amp; Courier\u003c\/i\u003e, Thrillist, and more\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLong-Listed for The Art of Eating Prize for Best Food Book of 2021\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.”\u003cbr\u003e —Emily Weinstein, \u003ci\u003eNew York Times\u003c\/i\u003e, The 14 Best Cookbooks of Fall 2020\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“This book . . . just keeps on giving. An absolute joy for bakers.”\u003cbr\u003e —Diana Henry, \u003ci\u003eThe Telegraph\u003c\/i\u003e (U.K.), The 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAdmit it. You're here for the famous honey cake. \u003c\/b\u003eA glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frost­ing. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake.\u003cbr\u003e\u003cbr\u003e Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves.\u003cbr\u003e\u003cbr\u003e Many recipes are lightened for contem­porary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it \"will knock your socks off, and wash and fold them too.\"\u003cbr\u003e\u003cbr\u003e Who wouldn't want a slice of that? With Schlag, of course.","brand":"Artisan","offers":[{"title":"Default Title","offer_id":42081573273778,"sku":"9781579658984","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0536\/7418\/0786\/files\/O_6cef3486-1cbd-4d94-a6a6-e20d66cebb51.jpg?v=1764904115","url":"https:\/\/shop.hachettebookgroup.com\/products\/baking-at-the-20th-century-cafe","provider":"Hachette Book Group","version":"1.0","type":"link"}