Sharing Gifts of Food for Christmas, by the Book : 1988’s Holiday Volumes Address Topics From Cookies to Environmental Toxins

Patisserie of Vienna by Josephine Bacon( McGraw-Hill Book Co.: $17.95, 128 pp.)

Renowned for its exquisite cakes and pastries, Vienna holds a leading position in the art of patisserie. Viennese desserts boast rich textures and delicate taste and have become classic confections served in international cafes and elegant restaurants. The “Patisserie of Vienna” cookbook offers home bakers an array of fine recipes that range from the more intricate selections to quick and easy but equally good confections.

In its “Classic Cakes” chapter, you’ll find such good things as Rum Punch Cake, the Austrian version of Tipsy Cake, a cherry strudel, the famous sachertorte and a hazelnut studded dobostorte. Impressive looking but not complicated is the Viennese Meringue Cake, which consists of a meringue basket that can be done ahead and just before serving filled with mounds of liqueur-flavored whipped cream and fresh berries.

What we now call Danish pastries were actually invented by Viennese bakers who were imported by the Danes, according to the author. She includes a whole section on yeast dough cakes with recipes for gugelhupf, yeast marble cake and cream cheese buns.

Melt-in-your mouth Napoleons come to mind when Viennese desserts are the subject matter. The recipe is listed in the Slices and Bars chapter along with chestnut squares, Corsicans and date bars. In the confectionery section, there are recipes for marzipan fruits, chocolate-stuffed figs, truffles and quince paste candies. A chapter on basic recipes conveniently separates frequently used sub recipes such as basic sponge cakes, icings, coffee praline cream and a variety of icings and fillings. Accompanying the recipes are 36 pages of colorful illustrations of the Viennese pastries, set in graceful tones and elegantly accessorized.