Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

asked by tacos on November 12, 2006 1:48 PM

Reading Rick Rodgers's Kaffeehaus is like strolling through the streets of three of the world's most romantic cities--Vienna, Budapest, and Prague--where the coffeehouse is the center of the universe and that little something sweet to go with your afternoon cup is considered high art. Eleven chapters on subjects ranging from "Sweet Yeast Breads" to "Strudels" and "Sweet Dumplings and Noodles" cover the gamut of sweets you're likely to find in the classic kaffeehauser. Rodgers provides recipes for such legendary treats as chocolaty Sachertorte, flaky Sour Cherry Strudel, sugar-dusted Banana Gugelhupf, jam-filled Linzertorte, and rustic but soul-satisfying squares of Plum Cake.

A renowned cooking instructor and cookbook author, Rodgers has developed the patient voice and attentiveness the job requires, and these qualities shine through in his inviting recipes. Though the book focuses exclusively on the impressive desserts found in coffeehouses, rather than those that are home-baked, Rodgers has developed recipes accessible enough for recreating such scrumptious treats in any home kitchen. Filled with culinary lore--from the scandalous story of Rigo Jansci, the handsome gypsy violinist who lured an American millionairess to leave her husband for a passionate affair and inspired the sinful chocolate dessert that now bears his name, to the great Sachertorte controversy that gripped Vienna in the 1830s--Kaffeehaus is a treat for armchair travelers and adventurous bakers alike. --Robin Donovan

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Reviews

My grandma's Viennese recipes were never recorded. My mother knows some recipes, like her recipe for walnut crescents - which are the most requested cookies from her repertoire. But, she never mastered my grandma's krapfe recipe. I followed the recipe in the Roger's book and it's as if my grandma came back to me. Please note: my mother's recipe for the walnut cresents does not include yeast and is placed in vanilla sugar- fresh from the oven. You might want to try it in place of confectioners sugar.

reviewed by literary on November 27, 2006 10:05 PM

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Finally I can bake like Grandma! My maternal grandmother was born just out of Prague after the turn of the century and while my mother and aunt are good cooks in their own right they never learned how to make the pastries that Grandma made - most of them filled with prunes or poppy seeds. In this excellent and well written book the author has filled the gap for us who want to get back to those Eastern European roots. As I mention, the book is well written and I like the asides that explain the culture that goes along with the cooking. I wish there were more pictures - there never seems to be enough pictures in cook books - but it's a top rate effort.

reviewed by geo on November 28, 2006 3:20 PM

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I purchased this book for my mother. Since she grew up in Vienna, I figured she would enjoy many of the recipes as well as the excellent photography provided in the book. She enjoyed the book so much that she had me order a few extra copies for her sisters as well as a friend of hers (all of which are either American, Austrian, or Hungarian). The are equally enjoying their copies of Kaffeehaus.

Noticing a couple mentions of 'small print' in other reviews, I asked them if this was a problem. Nobody I asked seems to have a problem with the print size in this book.

reviewed by caramel on November 29, 2006 3:41 AM

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add a new book!