{"product_id":"9781626548749","title":"Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague","description":"\u003cp\u003eTake a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eKaffeehaus\u003c\/i\u003e, Rick Rodgers has collected over 150 of the best classic Austro-Hungarian pastries, and expertly shows how to create these glorious treats at home. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rogers intrinsically ties coffeehouse culture with its 300-year-old traditions. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eKaffeehaus\u003c\/i\u003e beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts.\u003c\/p\u003e\u003cp\u003eRick Rodgers is an award-winning cookbook writer and culinary instructor, and the author of over forty books on many subjects. Among his baking books are \u003ci\u003eSarabeth's Kitchen\u003c\/i\u003e (with Sarabeth Levine) and \u003ci\u003eThe Model Bakery Cookbook\u003c\/i\u003e (with Karen Mitchell and Sarah Hansen Mitchell), and he was the editor of \u003ci\u003eThe Baker's Dozen Cookbook\u003c\/i\u003e. Rick has also written over ten cookbooks for Williams-Sonoma, and he often works behind the scenes as a consultant for entertainment figures, corporations, and celebrity chefs to develop their cookbook projects. His recipes have appeared in \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eMen's Health\u003c\/i\u003e, \u003ci\u003eFood and Wine\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, and online at \u003ci\u003eEpicurious\u003c\/i\u003e and many other sites. He has appeared on such television shows as \u003ci\u003eToday\u003c\/i\u003e, \u003ci\u003eCBS Good Morning\u003c\/i\u003e, and \u003ci\u003eFood Network Challenge\u003c\/i\u003e. Rick has traveled all over the country (as well as in France as Korea) to teach at the best cooking schools. His website is www.RickRodgers.com.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Echo Point Books \u0026 Media","offers":[{"title":"Default Title","offer_id":47054482047216,"sku":"9781626548749","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781626548749_p0.jpg?v=1763864252","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781626548749","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}