New baking

99 recipes from all over Europe, from rye bread to rugelach

Baking is a tradition in Europe and has produced a variety of delicious creations - broa de milho from Portugal, kanelbullar from Denmark, crostata ricotta from Italy, chaussons aux pommes from France or jagodzianki from Poland. In this book, Laurel Kratochvila, operator of the Fine Bagels bakery in Berlin, gathers the best baking recipes from all corners of Europe. From sourdough breads, baguettes and pretzels to brioches, croissants and Danish pastries, as well as tartes, cakes and fine cookies.

With basic recipes that explain processing methods for different types of dough step by step with pictures, this baking book is suitable for beginners as well as advanced amateur bakers. In addition, the book profiles 11 bakers from different European countries, each contributing a well-kept recipe and telling how their creations reinterpret European baking today.