Baking at the 20th Century Cafe

One of San Franciscos most talented pastry chefs, and owner of the popular 20th Century Cafe, shares 75 recipes and her secrets for modern spins on the decadent baked goods of Middle Europetortes, Kipferl, linzer cookies, strudel, babka, and morein her debut cookbook.

Transporting readers straight to the grand cafs of Europe,Baking at the 20th Century Cafebrings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Franciscos best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treatsmany of them gluten-freeare smart, interesting, and foolproof, and deliver big flavor. Polzines coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecakeeven pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzines quirky, relatable you can do this enthusiasm to assure readers that they can achieve excellent results. Following in the footsteps of such esteemed bakers as Nancy Silverton and Dorie Greenspan, withBaking at the 20th Century Cafe, Polzine offers a new entry into the essential baking cookbook canon.