FESTIVE BAKING: Holiday Classics in the Swiss, German, and Austrain Tradition by Sarah Kelly Iaia

FESTIVE BAKING: Holiday Classics in the Swiss, German, and Austrain Tradition

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KIRKUS REVIEW

A revision of an earlier U.K. publication, this is a thorough collection of year-round holiday recipes, complete with the folklore and history of their role in the festivities of the German-speaking countries. In each section, starting from a master recipe or technique, a base batter or dough is used to create a wide variety of lebkuchen, butter cookies, pastries, and yeasted breads. The cookies have amazing storage capacity: macaroons and meringues last two or three months stored air-tight, and a gingerbread house ""will keep for years."" In addition to the more familiar marzipans, Easter breads, Santa Claus figures, and Dresden Christmas stollen, you'll find Speckkuchen, ""the perfect preventive medicine for a hangover,"" a bacon bread traditionally served early on New Year's Eve. Among other authentic novelities, broiled tree cake when sliced reveals layers which resemble a tree's age lines. There is also an Austrian saddle of venison cake, though it does not contain meat and has been adopted to be made without the special pan resembling the cut of meat. With them all, Iaia captures both the charm of the Old World traditions and the delectability of their traditional baked accompaniments.

Pub Date: Nov. 1st, 1988
Publisher: Doubleday