Butter Them Up!

By Luisa Weiss “If you’re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you’ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.” —Dorie Greenspan, author of Dorie’s Cookies and the New York Times best-selling Baking Chez Moi “Even if you don’t have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies.”—The New York Times From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life. Hardcover288 pagesTen Speed Press, 20168.24 x 1.12 x 10.1 inchesISBN 9781607748250 German Cookbook

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

Produced by Augarten, Vienna Hand-painted porcelain faux rollA playful tribute to honorEmperor Franz Joseph I of Austria

Kaisersemmel / Kaiser Roll Covered Dish

Produced by Augarten, Vienna Hand-painted porcelain faux roll

Croissant Roll Covered Dish

Designer unknown Vienna, 1819 Produced by First Edition Hand-crafted in sterling silver Numbered and limited edition L. 9 x W. 4 in. The softly flowing lines of this wonderful little tray are characteristic of Biedermeier design. Its subtly streamlined edges enable the tray to sit perfectly in the hand. It was most likely originally designed to hold visitor cards. Its balanced proportions are those of timeless elegance and noblesse. SALE / SAVE 25%LIMITED QUANTITIES / WHILE SUPPLIES LASTOriginal price $1,300, now $975 SAVE MORE WITH YOUR MEMBERSHIP DISCOUNT FINAL SALE /NO EXCHANGES OR RETURNS

Biedermeier Sterling Silver Tray

Josef HoffmannDesigned 1902Produced by Wiener Silber Manufactur94% pure silverTarnish resistant56 gramsL. 5¾ in. Shown with Biedermeier Tray and Hand-loomed Table Linens This item is eligible for a maximum Member's discount of 10%.

Hoffmann No. 135 Butter Knife

Produced by Busatti60% linen, 40% cotton27½ x 23 in.Ivory with blue or green check

Vienna 1900 Towel

Produced by Busatti100% cottonHand-woven in Tuscany on antique shuttle loomsTablecloth 69 x 69 in. Napkins 16 x 16 in. Available in cornflower blue and persimmon

Bavaria Linens

School of Koloman MoserDesigned 1901-02Stoneware with blue décor Dinner Plate D. 9 in.Soup Plate D. 9 in.Salad Plate D. 7 in.

Koloman Moser Stoneware

Deborah Sharpe for Neue NOWInspired by a 1910 Wiener Werkstätte textile design100% Italian linen, with chain stitch embroidery, hemstitch border, and mitered cornersNapkin 22 x 22 in.Placemat 15 x 20 in.Bellflower Blue One napkin and placemat per set

Embroidered Table Linens

Hand-tailored by Kathe WilliamsThree pockets with finished waist tiesAvailable in six Wiener Werkstätte textile designsShown: Josef Hoffmann 1909 Rectangles pattern, 100% linen

Wiener Werkstätte Cocktail Apron

Hand-tailored by Kathe WilliamsAdjustable D-ring neck tie Extra-long finished waist ties Two large hip pockets, one large bib pocket Available in five Wiener Werkstätte textile designs Shown: Josef Hoffmann 1907 beehive pattern

Wiener Werkstätte Full-length Apron

Josef HoffmannDesigned 1902Produced by Wiener Silber ManufacturSterling silver or silver-plated stainless steel This item is eligible for a maximum Member's discount of 10%.

Hoffmann No. 135 Pastry Server

By Laurel KratochvilaWith Photographs by Małgosia MintaFrom sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history. Hardcover272 pages | 290 color illustrationsPrestel, 20227.7 x 1 x 10.5 inchesISBN 9783791388397Cookbook, Baking

Shop at Neue Butter Them Up!

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen

Kaisersemmel / Kaiser Roll Covered Dish

Croissant Roll Covered Dish

Biedermeier Sterling Silver Tray

Hoffmann No. 135 Butter Knife

Vienna 1900 Towel

Vienna 1900 Towel

Bavaria Linens

Koloman Moser Stoneware

Embroidered Table Linens

Wiener Werkstätte Cocktail Apron

Wiener Werkstätte Full-length Apron

Shop at Neue
Butter Them Up!