It was the merit of Austrian pastry chefs to take the best from the dessert kitchens of many countries and transform it into the incomparable Viennese desserts. Karl Schuhmacher, the author of this work, is a passionate pastry chef. His enormous expertise and skill, combined with idealism, talent, intuition, and care, have earned him a reputation that extends far beyond the borders of Austria.

Contents:

Warm Desserts: Basic recipes for warm desserts; baked desserts; cooked desserts; fried desserts; stovetop desserts; table-prepared desserts; sauces.

Cold Desserts: Basic recipes for cold desserts; cakes; slices, roulades, piece desserts; small dessert assortment; coffee cookies; cakes, gingerbread, tea cookies; savory; ice cream and ice specialties; creams; fruit desserts.