One of my bestest of besties is currently in Europe, visiting the Czech Republic, where she was raised. She posted a photo from her hometown, Liberec, and since then I've been digging through all of my European cookbooks, trying to cull some inspiration from their photos and recipes. I mean, just look at this photo:
- By Christopher and Catherine Knuth -
When I received this book in the mail, I had expectations of thick sausages, stand-up stews, and other Eastern European fare that would threaten to put hair on my chest. I'm a huge fan of German cold-weather fare -- the fattier, the better. But while there's lots of hearty classics in The German Kitchen, I was pleasantly surprised to find many of the dishes built from the lighter, healthier side of the pantry. Smoked Salmon with Warm Potato Salad, Curried Sweet Potato Soup with Pumpkin and Coriander, Spiced Yogurt Relish all caught my eye for those nights when I can't invest in a 24-hours schnitzel digestion-fest.
Other dishes, though, tickled my comfort-food bone: Beef Pot Roast Braised in Dark Lager Beer, Grandma's Veal Stroganoff, and Braised Sausage with Lentils. These are the dishes that I was thinking of when I got the book in the first place, the kind of stout recipes that cling to you like a bear hug and linger for hours in the form of a lusciously indulgent food coma. In other words, perfect winter food.
Perhaps the best thing about this book is its concise direction. 99 percent of the recipes in The German Kitchen are incredibly simple, with the instructions requiring five or fewer very short steps. Even the afore-mentioned pot roast only has two steps, which consist of throwing everything in a pot and cooking. Now that's my kind of comfort food. Between the delicious ease of the recipes and the even balance of hearty and healthy dishes, this is a book that anyone with a penchant for European eats will appreciate.
- By Toni Mörwald and Christoph Wagner -
If there's one place I would love to learn pastry besides Paris, it's Vienna. Many folks aren't aware that Austria is the lesser-known birthplace of yeast-based pastry, and many of the classic pastries we enjoy today originated there. Yes, really - not all those French pastries you enjoy are actually French. The term viennoiserie translates loosely to "things from Vienna" and refers to croissant, brioche, and other similar pastries. Now you know.
Given Austria's pastry history, the country has a very rich baking culture. I've been hunting out Austrian pastry books and when I find one, I jump on it.
A few recipes that I'm fascinated by: Cream Schmarren (shredded cream pancake), Chestnut Sour Cherry Tartlet, Sachertorte (classic Viennese chocolate cake), Nougat Ice Cream, Riesling Brandy Pralines, and Jellied Sparking Champagne Soup with Blueberries and Lemon Basil Sorbet. These recipes call to me, leaving me intrigued with their textures and flavor combinations. If I ever get the opportunity to stage in Vienna, I'm all over it.
If you love baking and want to break out of the old American cookies/brownies/muffins rut, consider branching out with this fun book of exciting European desserts. Austrian Desserts is a unique cookbook for those who want something new and interesting in their baking repertoire.
- By Krisztina Maksai -
Ah, cookies. It's that time of year, isn't it? When you bake a billion cookies and distribute them to every living person you know? How many times have you made the same cookies over and over again? I know I get bored with baking the same things year after year, so I welcome new recipes that think outside the good, old cookie cutter.
European Cookies for Every Occasion is full of new and exciting cookie ideas, inspired by various European countries. Many of the recipes are "new" -- meaning they are of the author's own design -- while taking queues from more traditional cookies found throughout the continent. Filled with photos of both finished cookies and step-by-step tutorials, bakers across the spectrum of experience will enjoy making Coffee Shots (tender coffee sandwich cookies), Butter Rings (glazed, ring-shaped butter cookies with a jam center), Marzipan Kisses (soft almond cookies), Florentine Peaks (butter cookies piled high with caramel, almonds, and candied cherries), and Dipped Chocolate Mousse Cookies (fluffy bittersweet chocolate cookies with a butter cookie base). The recipes are so creative and beautiful to look at. I'd dare to call this baking book inspiring.
Organized by chapter according to difficulty, these recipes are categorized as Quick and Easy, Moderately Easy, Moderately Difficult, and Challenging. That said, I've found that the degree of difficulty is subjective, as many of the "challenging" are not all that hard to create; rather, they are time consuming but completely approachable by intermediate bakers or determined beginners.
This is a fabulous little book, full of gorgeous photos that will keep you moving towards the kitchen. European Cookies for Every Occasion is a perfect gift for your cookie-loving friends and family, or for yourself to treat said loved-ones on a cookie odyssey next Christmas.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts. She also publishes a monthly culinary newsletter full of stories, review, and helpful tips.