{"product_id":"baking-at-the-20th-century-cafz","title":"Baking at the 20th Century Café","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eAdmit it. You're here for the famous honey cake.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eA glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frost­ing. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake.\u003cbr\u003e\u003cbr\u003eThroughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves.\u003cbr\u003e\u003cbr\u003eMany recipes are lightened for contem­porary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it \"will knock your socks off, and wash and fold them too.\"\u003cbr\u003e\u003cbr\u003eWho wouldn't want a slice of that? With Schlag, of course.\u003c\/span\u003e\u003c\/p\u003e","brand":"Michelle Polzine","offers":[{"title":"Default Title","offer_id":51314606997791,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0704\/7977\/3983\/files\/911eLxJG_RL._SL1500.jpg?v=1760994394","url":"https:\/\/shophoste.sbs\/products\/baking-at-the-20th-century-cafz","provider":"hoste","version":"1.0","type":"link"}