A CURATED COLLECTION FROM NEUE GALERIE NEW YORK

NO. 135 PASTRY SERVER
Josef Hoffmann
Designed 1902
Produced by Wiener Silber Manufactur
Sterling silver or silver-plated stainless steel

CROISSANT COVERED DISH
Produced by Augarten, Vienna
Hand-painted porcelain faux croissant

VIENNA 1900 TOWEL
Produced by Busatti
60% linen, 40% cotton
27½ x 23 in.

NEW EUROPEAN BAKING: 99 RECIPES FOR BREADS, BRIOCHES, AND PASTRIES
By Laurel Kratochvila
This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon.Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.