Austrian Desserts and Pastries: Over 100 Classic Recipes by Dietmar Fercher

My rating: 3 of 5 stars

I really, really wanted to love this cookbook and, in a way, I do. Every delightful, amazing Austrian pastry you can imagine is found in this book and there are many gorgeous photos to tempt you. When you get to the actual cooking, however, there is a bit of a problem. Almost every recipe has its original name both on the recipe and in the index–no English translations to help you find anything! I’m sorry, but even if I could say some of these names, I certainly couldn’t spell them (Vienna Faschingskrapfen anyone?)

Once you get past the names, there’s the problem of pans. No sizes are given that I can find with many calling for a “buttered dish” or “baking pan”. Maybe things are different in Austria, but here in the States, that can mean nearly anything! The number of servings a recipe makes is given, but no hint as to size.

I know it seems like I’m railing on this book, but I promise I’m not. I review for classic home cooks, so I want to make sure they know going into this book that it’s not a walk in the park to use. That being said, if you are dying to re-create an amazing Austrian pastry, with some time and effort (and possibly a re-try or two to get things right) I’m sure you will be able to make something amazing. I recommend this for anyone really interested in and determined to make Austrian pastry. New cooks or faint of heart might want to look elsewhere.

I received a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.

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