OP: The German Pastry Bakebook

Chilton Book Company, 1977. Hardcover. Very Good.

Homesickness so often seems to be the impetus which drives a previously disinclined person into the kitchen. Such was the case for German-born Margit Stoll Dutton, who was happy to satisfy her sweet tooth at the local bakery until emigrating to Michigan. There the pastries of her youth were nowhere to be found.

Inspired to recreate those German delicacies, Dutton developed a repertoire impressive enough to get her recipes published in the local paper. Her cookbook, The German Pastry Bakebook (1977), includes:

• Versunkener sauerkirschenkuchen (sunken sour cherry cake)—a rum flavored cake topped with enough cherries, pitted or unpitted, to weigh it down (when using unpitted cherries, the cake gets the less appetizing nickname spuckkuchen, or spit cake)
• Stachelbeerkuchen (gooseberry tart)
• Rhabarberstrudel (rhubarb strudel)
• Spitzbuben (literally, little rascals)—three cookies in descending size stacked on top of each other with raspberry jam between each layer, lightly frosted

Our copy is a Very Good second printing, the interior totally clean and appearing as new. The jacket shows some chipping and shelfwear. Color photograph inserts.