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Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague
Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.
Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.
Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.
Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.
Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.
Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.
Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.
248 pages, Hardcover
First published July 4, 2002
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Displaying 1 - 26 of 26 reviews
November 3, 2023
In “Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague” by Rick Rodgers, the author provides recipes for cakes, strudels, dumplings, puddings, and, of course, schnitzel.
I won’t lie: There is no real way that I can be impartial about the cuisine of the former Austro-Hungarian Empire in general and Vienna in particular. Austria lives in my soul. Ever since I was born, my family made sure to inform me of my Austrian and Hungarian roots—both Jewish and gentile. And since my youth, I have been fed schnitzel and ate it as often as I could get it. But what I can do is review Rodgers’ book impartially, and I have to admit that he did a fabulous job.
When the author stated that,
“…If the Viennese had a food pyramid, desserts would be the main category,”
I felt like he was talking personally about me because I ***always*** eat my dessert first! The author included the names of recipes in both German and English and used American measurements. He even have a recipe for Babka (translated into English as Walnut Crown Cake). I’ve made Babka before; it’s rich and buttery. But what’s interesting about this book’s recipe is that it is 100% dairy free, so for kosher Jews, it’s a Parve recipe and, therefore, they can eat more of it!!!
The book includes lots of sidebars that discuss not just Austro-Hungarian food, but the region’s history as well. One example of this can be found in the author’s inclusion of Rigó Jancsi cake.
I haven’t been back to Vienna since my childhood, and last set foot in Austria (Salzburg) in the winter of 2005, but I do plan to return, and that is why the author’s inclusion of a coffee house guide is so important. Featured at the end of the book, the authors gives the names and addresses of coffee houses in the region (along with phone numbers), the days and hours of operation, and whether or not music is played in each coffee house and when.
Austro-Hungarian cuisine is excellent. Full stop. If you’re interested in creating or recreating dishes from Austria, the Czech Republic, Slovakia, and Hungary, then this is the book that you need!
I won’t lie: There is no real way that I can be impartial about the cuisine of the former Austro-Hungarian Empire in general and Vienna in particular. Austria lives in my soul. Ever since I was born, my family made sure to inform me of my Austrian and Hungarian roots—both Jewish and gentile. And since my youth, I have been fed schnitzel and ate it as often as I could get it. But what I can do is review Rodgers’ book impartially, and I have to admit that he did a fabulous job.
When the author stated that,
“…If the Viennese had a food pyramid, desserts would be the main category,”
I felt like he was talking personally about me because I ***always*** eat my dessert first! The author included the names of recipes in both German and English and used American measurements. He even have a recipe for Babka (translated into English as Walnut Crown Cake). I’ve made Babka before; it’s rich and buttery. But what’s interesting about this book’s recipe is that it is 100% dairy free, so for kosher Jews, it’s a Parve recipe and, therefore, they can eat more of it!!!
The book includes lots of sidebars that discuss not just Austro-Hungarian food, but the region’s history as well. One example of this can be found in the author’s inclusion of Rigó Jancsi cake.
I haven’t been back to Vienna since my childhood, and last set foot in Austria (Salzburg) in the winter of 2005, but I do plan to return, and that is why the author’s inclusion of a coffee house guide is so important. Featured at the end of the book, the authors gives the names and addresses of coffee houses in the region (along with phone numbers), the days and hours of operation, and whether or not music is played in each coffee house and when.
Austro-Hungarian cuisine is excellent. Full stop. If you’re interested in creating or recreating dishes from Austria, the Czech Republic, Slovakia, and Hungary, then this is the book that you need!
April 28, 2015
And now I have to go to Vienna.
A tour not only through the history of the food, drink, people and establishments of the Days of Empire, but also the best current restaurants to go to along with some amazing recipes.
January 1, 2016
Nice book but the Austrian cheesecake recipe I seriously want to try has a mistake in it and I am confused about how to proceed as they made an error in the directions. It says to reduce the temp to 350 in the recipe but has you starting out at 325, so what to do? I would just be guessing. Did they mean to say increase or was the first temp incorrect? Who knows. I went on his website but there is not an email contact listed so I could email him to ask.
September 11, 2011
Great recipes, beautiful photographs - both of cakes and of great cafes in the cities of the title. This book reminds me of eating cake in Vienna. I love it.
September 19, 2011
Though I'm sure the recipes are authentic and delicious, I was put off by the style of the book. I like my cookbooks to be open, filled with great photos, and easily readable. This falls under the category of most older cookbooks with pages of daunting, uninspiring text that just makes me want to close it without even skimming the recipe titles.
February 21, 2010
Delicious!
August 1, 2018
So, I am not a baker--and what I mean by that is that I have never so much as made chocolate-chip cookies. But if I was a baker, I would really want to make things from this book! Oh my God--- the elegance, the exquisiteness and yes, the chilling caloric danger of just to look at pictures! But danger it is! And what a culture! I loved the history contained in the book and appreciated the recipes involving alcoholic beverages, which I have to admit, even those looked complicated--most of all I loved the personal tour of famous coffee houses in Vienna and Budapest. I want to try them all! I have such vivid memories of drinking Viennese coffee in Vienna when I was 19. And then in Japan--in Tochigi, not even in Tokyo--we lived near a coffee house called Wien. Oh, I loved stopping there and drinking Viennese coffee out of a porcelain cup. I hate whipped cream and yet how to say no? I must meet some Austrian friends... stollen! Tortes and Tartlets... strudel ple~~~~ase! (I tried to rename my dog strudel the other day, but my husband got mad at me). Farmer's cheese and raisins... I love Linzer cookies and those to-die for Czech Kolacky!!! Sacher Torte??? I scoured the book for just one thing I could manage, but I have to be honest, I couldn't find anything. But now I know that Maria Teresia's parrots were fed cake crumbs dipped in Tokaji (my true love) because she was convinced it kept their feathers bright and glossy. WONDERFUL DREAM WORLD!
August 16, 2012
I would love to bake my way through this cookbook - the motherlode of dessert recipes. Arranged in categories: the basics (batters, doughs, icings/glazes) with tips for success, simple cakes, fancy cakes, strudels, sweet yeast breads, slices & individual desserts, cookies & doughnuts, pancakes & sweet omelettes, sweet dumplings & noodles, puddings & beverages. My single complaint is that there are not enough pictures (unless there's a photo for every recipe, I never think there are enough pictures in cookbooks) which make it less appealing & generally old-fashioned.
January 6, 2015
A beautiful book. The recipes are classics, unsurprisingly, but interesting to see as a collection. No metric measurements, though, which I always find a little bit of a letdown. On the other hand, the background information about the history of the recipes and their connected 'Kaffeehäuser' was priceless.
August 11, 2023
Nice History Lesson
This book had a lot of good stories. All the recipes look delicious. It had some pictures of various coffee houses. But I was very disappointed about the few pictures of the completed dessert. Very few are labeled to tell you what it is. If you have a cookbook SHOW all or most of the completed recipes!!
This book had a lot of good stories. All the recipes look delicious. It had some pictures of various coffee houses. But I was very disappointed about the few pictures of the completed dessert. Very few are labeled to tell you what it is. If you have a cookbook SHOW all or most of the completed recipes!!
July 18, 2019
I just finished looking through this recipe book and want to visit Vienne just to try deserts! I wish I had more time to bake. This recipes look way out of my league. I think maybe one would need ore experience than I have to create this lovely pastries.
August 17, 2008
Mouthwatering recipes and beautiful photos of desserts you need a professional kitchen to make. More photos, please.
February 7, 2009
I couldn't get the chefs in the family to attempt any of the recipes - darn.
June 21, 2009
I've never made anything from this book as the recipes are pretty elaborate, but it's a wonderful book to look through.
February 24, 2013
A fun book to brouse, but too much work to make.
September 4, 2014
I love the interesting little stories on the History of the pastries.
October 15, 2026
★★★★★
**A Delicious Journey Through the Classic Cafes of Europe**
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague sounds like a beautiful celebration of European baking traditions. I love how this cookbook focuses on the rich dessert heritage of three remarkable cities, each known for its distinctive cafe culture and timeless sweet creations.
What makes this book especially appealing is the opportunity to explore desserts inspired by historic coffeehouses. Vienna, Budapest, and Prague evoke images of elegant pastries, delicate cakes, rich chocolate treats, and leisurely afternoons spent enjoying coffee and something sweet. This cookbook brings that atmosphere into the home kitchen and encourages readers to discover the stories and flavors behind classic European desserts.
I particularly appreciate cookbooks that combine culinary inspiration with a sense of place. Exploring traditional recipes can be a wonderful way to appreciate different cultures while developing new baking skills. Whether preparing an elegant dessert for guests, planning a special afternoon tea, or simply enjoying a quiet moment with coffee, these recipes offer plenty of inspiration for creating memorable experiences.
The classic cafe theme also makes this book appealing to both passionate bakers and anyone fascinated by European food traditions.
Overall, Kaffeehaus sounds like a wonderful addition to a dessert lover's collection. I would happily recommend it to readers who enjoy sophisticated pastries, traditional European sweets, and the timeless pleasure of homemade baking. It is an inviting culinary journey that celebrates the artistry and charm of the European cafe experience.
**A Delicious Journey Through the Classic Cafes of Europe**
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague sounds like a beautiful celebration of European baking traditions. I love how this cookbook focuses on the rich dessert heritage of three remarkable cities, each known for its distinctive cafe culture and timeless sweet creations.
What makes this book especially appealing is the opportunity to explore desserts inspired by historic coffeehouses. Vienna, Budapest, and Prague evoke images of elegant pastries, delicate cakes, rich chocolate treats, and leisurely afternoons spent enjoying coffee and something sweet. This cookbook brings that atmosphere into the home kitchen and encourages readers to discover the stories and flavors behind classic European desserts.
I particularly appreciate cookbooks that combine culinary inspiration with a sense of place. Exploring traditional recipes can be a wonderful way to appreciate different cultures while developing new baking skills. Whether preparing an elegant dessert for guests, planning a special afternoon tea, or simply enjoying a quiet moment with coffee, these recipes offer plenty of inspiration for creating memorable experiences.
The classic cafe theme also makes this book appealing to both passionate bakers and anyone fascinated by European food traditions.
Overall, Kaffeehaus sounds like a wonderful addition to a dessert lover's collection. I would happily recommend it to readers who enjoy sophisticated pastries, traditional European sweets, and the timeless pleasure of homemade baking. It is an inviting culinary journey that celebrates the artistry and charm of the European cafe experience.
May 7, 2025
3.5 stars for the history.
2.0 stars for the layout and font choices.
2.5 for the great photos that were not nearly enough, too small, and poorly focused.
Years ago, I found a hardcover book of Austrian coffee houses that had many gorgeous photos of the architecture, service tools, and pastries. Unfortunately, the book belonged to someone else, and I couldn't remember the name of it or the author. I'd hoped this was that book. It is not.
This book's strengths is the nice history of the real coffeehouse culture, that of Austria, Hungary, etc. I read it purely as an "armchair" read with little intention of destroying my A1c levels by torte overload. (Believe me, it's hard to resist because there are recipes here you are NOT going to find many other places.).
Thing is, even if I really wanted cook some of these amazing pastries and cakes -- ok, yes, I really do want to -- I probably wouldn't because the font and layout of this cookbook is not conducive to throwing it on the counter and pulling out the mixer. Even on Kindle where one can zoom in, the fonts are small, crowded, and not reader-friendly for cooking.
If I were rating this strictly as a cookbook, I'd be a lot harder on it. I would also try to make at least a couple of the recipes to see if they are solid. As is, it was strictly a vicarious travel read.
2.0 stars for the layout and font choices.
2.5 for the great photos that were not nearly enough, too small, and poorly focused.
Years ago, I found a hardcover book of Austrian coffee houses that had many gorgeous photos of the architecture, service tools, and pastries. Unfortunately, the book belonged to someone else, and I couldn't remember the name of it or the author. I'd hoped this was that book. It is not.
This book's strengths is the nice history of the real coffeehouse culture, that of Austria, Hungary, etc. I read it purely as an "armchair" read with little intention of destroying my A1c levels by torte overload. (Believe me, it's hard to resist because there are recipes here you are NOT going to find many other places.).
Thing is, even if I really wanted cook some of these amazing pastries and cakes -- ok, yes, I really do want to -- I probably wouldn't because the font and layout of this cookbook is not conducive to throwing it on the counter and pulling out the mixer. Even on Kindle where one can zoom in, the fonts are small, crowded, and not reader-friendly for cooking.
If I were rating this strictly as a cookbook, I'd be a lot harder on it. I would also try to make at least a couple of the recipes to see if they are solid. As is, it was strictly a vicarious travel read.
October 28, 2022
Superficial problems first: As this book features German and Hungarian language, there are some symbols like umlauts and diacritics that are not typeset correctly and thus were visually very distracting.
Beyond that, this cookbook does a great job transporting you into a Viennese café and ordering any of the wonderful cakes, pastries, etc. featured within. Recipes tend to have a traditional version and one variant, which I very much appreciate.
The tone of the book is a bit off-putting as it is very conservative in the mindset of "you might make this recipe at home, but it will *never* be the same as when you are sitting in a Kaffeehaus". Having a good time with this book requires being able to look beyond that.
Beyond that, this cookbook does a great job transporting you into a Viennese café and ordering any of the wonderful cakes, pastries, etc. featured within. Recipes tend to have a traditional version and one variant, which I very much appreciate.
The tone of the book is a bit off-putting as it is very conservative in the mindset of "you might make this recipe at home, but it will *never* be the same as when you are sitting in a Kaffeehaus". Having a good time with this book requires being able to look beyond that.
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February 3, 2020zwetschkenflecken (this is not a review, it's a note to myself for when I forget where I found plum cake).
October 24, 2020
Excellent recipes.
April 6, 2021
Beautiful stories about European coffee culture-but recipes seems not approachable.
April 27, 2022
very interesting! with amazing recipes
July 24, 2026
A worthy education in the culture of Vienna and its desserts and coffee culture. Also has great history lessons.
October 12, 2010
The photographs are gorgeous. You just want to linger in one of the pictured cafés.
February 19, 2014
Beautiful pictures but every few recipes for average baker. Might try to make one or two
Displaying 1 - 26 of 26 reviews