"tert in seattle" > wrote in message
...
> writes:
> >> is there a meaningful distinction between "German"
> >> & "Viennese"?
> >Yes, as well as other regions. Even in a country as
> >small as Denmark, there are pastry specialties specific
> >to certain regions, and they're not found outside of those
> >areas.
> can you give some examples? specifically what is Viennese
> & what is "German"?
Not off the top of my head; I'm a bit short on books dealing with European
pastry styles, it's a lot of ground to cover, and I'm just too tired to look
through what I do have. Nothing personal; it's the pre-holiday
housecleaning, menu planning,
oh-god-which-butcher-do-I-have-to-go-to-for-this and, of all things, house
*painting* (why, Why, WHY did I start this???) that's making me a bit lazy
when it comes to Usenet -- try me again after the second week of January.
Great, now I have guilt ...
-j