And gourmet Viennese Sweets Guide : The Origin of Sweets and How to Make

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

"Viennese Confectionery" is the 7th edition of the "Viennese Confectionery" series that reflects European history. This is a recipe collection by Yoko Kosuge, a culinary researcher who learned traditional sweets at the St. Perten Confectionery School in Viennese, after working as an assistant of Ms. Mina Imada. It is a Viennese Confectionery that cannot be separated even if it is cut. It has been developed since the European Renaissance era. It is a Viennese confectionery that cannot be separated even if it is cut with the gorgeous Court Culture of the Habsburg family. It is full of reading with episodes such as its history and origin, as well as introduction of authentic cafe culture. It covers Viennese confectionery from desserts enjoyed at restaurants and cafes to home-style confectionery. The recipes are devised to make it as easy as possible to make at home. It is a "delicious book" in which you can enjoy the story of making the confectionery directly transmitted from the home. ■ Table of Contents (tentative) Part 1 Torte, Kuchen, Schnitten Part 2 Desserts that you want to eat while it is warm, chilled desserts Part 3 Yeast confectionery, Danish, pies Part 4 テーゲ cakes, small snacks.