The season of buying shiny new cookbooks, with every intention of spending happy hours in my kitchen turning out amazing things - and then getting home from work to tired to move is well and truly here.
I've been looking for a book that covers classic German baking for years, mostly because I love cinnamon and any sort of apple cake, but perhaps not entirely surprisingly there aren't many to choose from in the UK. It's probably no coincidence that the closest thing I've had until now (Tante Hertha's Viennese Kitchen) is also an American imprint. I do rather wish someone would write one specifically for the UK market. Not because of the measurements, which are all given in grams as well in this book, but because supplier lists in this case are tantalisingly unhelpful.
That and the language barrier... I'm not quite sure what instant yeast is in America (I assume it's the same as the stuff we get in little sachets here, but is it?), do we have high-fat European style butter as a matter of course (there's a low fat butter?) Is cornstarch the same as cornflour? Is all purpose flour plain flour? Non of these questions will be hard to get answers too, and this is in no way a criticism, it's just easier (for a kitchen pedant like me) not to have to think about this stuff.
The important thing is the book is here, it covers exactly the things I've been looking for, and there's plenty of history and cultural observation along with the recipes which gives them context (always a bonus). I couldn't ask for more variations on the Apple cake theme - well maybe I could, because it's the sort of thing that's easy to get obsessive about, but there are plenty of really good looking options. They don't call for a mountain of sugar either, or at least not in the way that some Other recipes do.
The Christmas favourites chapter could almost make me cry with vexation that I just can't imagine finding the time to really explore it this year (12 days off between now and Christmas with a lot to do already without going on an unscheduled baking spree). Next year.
I'm really keen to explore the breads and yeasted cakes as well, and the biscuits - and all of it really. Now let's see just how long it takes me.