Book tip of the week: The original Kreutzkamm baking book

Not just a baking book, but also a journey through time

29. June 2025

| Editorial team

Baking tradition – that’s what “The Original Kreutzkamm Baking Book” offers, an opulently designed volume that not only includes recipes, but also 200 years of German confectionery history. Anyone with a passion for the fine art of baking will find much more than sweet temptations in this book: It is a masterpiece of craftsmanship and history – with icing on the cake.

Info:
Elisabeth Kreutzkamm-Aumüller & Martin Fraas
The original Kreutzkamm baking book
Callwey publishing house
ISBN 978-3-7667-2713-8
208 pages

A look into the bakery - and into history

Founded in Dresden in 1825, Conditorei Kreutzkamm is today one of the oldest and most renowned family-run confectioneries in Germany. Under the management of Elisabeth Kreutzkamm-Aumüller, who is now the fifth generation to run the company, small works of art are created every day in Munich: Baumkuchen, Stollen, cakes, pralines - all made according to traditional recipes and with great attention to detail.

This book opens the doors to the confectionery and its eventful history for the first time. It combines over 100 recipes - from classics such as shortcrust pastry and choux pastry to complex celebration cakes - with personal anecdotes, historical illustrations and a visually stunning look behind the scenes. Of course, the famous Kreutzkamm Christmas stollen is not to be missed.

Between Eierschecke and the royal court

What makes this book special is that it is not just a baking book, but also a journey through time. From the beginnings in Dresden to royal honors as “purveyor to the court” to the new beginning in Munich after the Second World War - every generation has left its mark. Journalist and co-author Martin Fraas is a master at telling this story emotionally, while photographer Silvio Knezevic captures the sweet magic in impressive images.

Our conclusion

The Original Kreutzkamm Baking Book is a treasure for every baking enthusiast and every lover of culinary cultural history. Not only does it bring recipes with soul into your own kitchen, it also inspires with precision craftsmanship, lived values and the power of tradition. A book that you read not only with your hands, but also with your heart - and that makes you want to preheat the oven.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Book tip: Lasagna, Moussaka, and Co. – Happiness in Layers

Ilse Fischer's “Lasagna, Moussaka, and Co.” is a culinary journey through Europe in casserole form

Casseroles are underestimated. They are often considered cozy, filling, a little old-fashioned—but they are actually culinary narrative forms. This is exactly where Ilse Fischer comes in. Lasagne, Moussaka und Co.: Das Glück in Schichten (Lasagna, Moussaka and Co.: Happiness in Layers) is not just another “lasagna book,” but a collection of cultural identities, layered in dough, vegetables, sauces, and memories.

What sets this book apart from classic recipe collections is its focus on the principle of layering. Fischer shows that whether it’s Italian vincigrassi, Greek pastitsio, Alsatian baeckeoffe, or Savoyard tartiflette, ingredients are layered, interwoven, and combined in the oven to create something greater than the sum of its parts throughout Europe. It’s about more than technique. It’s about origin, climate, availability, and food culture.

INFO:
Lasagne, Moussaka and Co. – Happiness in Layers
Author: Ilse Fischer
Illustrations: Gudy Steinmill-Hommel
Publisher: Christian Verlag GmbH
Publication date: November 2025
Length: 256 pages
Binding: Hardcover
Language: German
ISBN: 978-3-9895101-6-6

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Book tip of the week: The original Kreutzkamm baking book

A look into the bakery - and into history

Between Eierschecke and the royal court

Our conclusion

Book tip: Lasagna, Moussaka, and Co. – Happiness in Layers

How price acceptance actually arises

Highballs, Deep Cuts & Vienna's New Underground

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