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The Classic German Baking Book Tour

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Photo by Aubrie Pick.

My dear readers,

I'm here with an update on the book tour for Classic German Baking! I had originally planned a bi-coastal tour with stops in Chicago and Austin too, but my pregnancy put a little (heh) wrinkle in those plans. I'll be 7 months pregnant soon and I'm pretty uncomfortable already and it just felt like too much travel to do it all. So I'll only be doing events in Boston, New York, Washington, DC and Austin, Texas this time. It was a really hard decision and I'm so very sad to miss out on all of you in California, the Pacific Northwest and Chicago, but it feels like the most sensible thing right now. Oh, motherhood and your compromises! A melancholy sigh from over here.

For those of you in those cities I will be visiting, here are the details for your (and your friends' and families'!) date book:

  • On Thursday October 27th, at 6:30 pm, I'll be at the East City Bookshop in Washington, D.C. for a baking demo and signing.
    More here.

  • On Sunday October 30th, at 4:00 pm, I'll be at the Goethe Institut in Boston, MA for a baking demo and signing. Tickets cost $5, but there will be lots of cake!
    For more info and to buy tickets, click here.

  • On Tuesday, November 2nd at 7:00 pm, I'll be at Powerhouse Arena in Brooklyn, NY for an event with the absolutely marvelous David Lebovitz!
    An RSVP is appreciated, to do so and for more information, click here.

    And then I'll be flying to the Texas Book Festival in Austin! I've never been to Texas before, and I'm so honored to have been invited to the festival along with so many amazing authors. (Also, I cannot wait to finally try some real Texas barbecue…and tacos!)

  • On Saturday, November 5th at 2:30 pm, I'll be doing a baking demo at the festival's Cooking Tent.
  • On Sunday, November 6th at 12:15 pm, I'll be sharing the stage with the lovely Jenny Rosenstrach of Dinner A Love Story for a chat about our work.
    For more info about the festival (and the incredible line-up), click here.

And now there's only one more week until publication; have you pre-ordered your copy yet? The book is number one in its category on Amazon now (aaaah! eeeeh! thank you!), so how about the pretzel recipe from the book to celebrate?

I can't wait to get going and see you all!

xo

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42 responses to “The Classic German Baking Book Tour”

  1. Evans Avatar
    Evans

    You couldn’t choose a better time to visit Texas — the weather is beautiful here this time of year.
    Welcome.

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  2. Helen Avatar
    Helen

    If I buy the book from Amazon (or elsewhere), will you sign it at the Powerhouse event or do I have to buy it there? Thanks.

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  3. Allison Avatar
    Allison

    Ah! I’ll miss you by one day in Boston. Will you be doing a book tour in Germany?

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  4. Natalie Bontrager Avatar
    Natalie Bontrager

    Aw shoot! I’ll miss you in Texas by one day – flying in on Monday.

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  5. Sophia Avatar
    Sophia

    Please come back to London to talk about the book! I want to get my copy signed!

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  6. Luisa Avatar
    Luisa

    Wonderful! I’m so excited.

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  7. Luisa Avatar
    Luisa

    You can bring your own book.

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  8. Luisa Avatar
    Luisa

    I’m so sorry to hear it! At the moment, I’m only planning events in Berlin.

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  9. Luisa Avatar
    Luisa

    I’m hoping to! Stay tuned…

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  10. Sophia Avatar
    Sophia

    Wonderful news Luisa.

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  11. Helen Avatar
    Helen

    Thank you for your response.

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    Reply
  12. kelleyn rothaermel Avatar
    kelleyn rothaermel

    Too bad Atlanta wasn’t one of you stops. Is the cookbook officially out! I can’t wait to buy it!

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  13. Luisa Avatar
    Luisa

    It’s out next Tuesday, October 18th.

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  14. Augusta Hagen-Dillon Avatar
    Augusta Hagen-Dillon

    I am looking forward to the Berlin events!

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  15. Luisa Avatar
    Luisa

    Great! More info to follow soon.

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  16. Christie @ A Sausage Has Two Avatar
    Christie @ A Sausage Has Two

    Very excited you’re coming to DC! I just moved here a week ago (temporarily, from Wiesbaden) so am very happy this is a list of US dates, I thought it was going to be a list of German ones and that I’d miss out 😉

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  17. Katie Avatar
    Katie

    Just reserved my spot for your NYC event! I can’t wait!

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  18. Doris Müller Avatar
    Doris Müller

    Ich liebe Brezel für mein Leben gerne. Dazu noch eine Schinken- oder Käseplatte und fertig ist ein leckeres Frühstück.

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  19. Mary Avatar
    Mary

    My copy of Classic German Baking arrived yesterday and I couldn’t be happier! I want to make all the cakes and cookies too. I think my bookstore may have jumped the gun on delivering it early (I am in Canada), but I will keep it under wraps for the next week or so. 🙂

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  20. Luisa Avatar
    Luisa

    Wonderful!!

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  21. Luisa Avatar
    Luisa

    Great! See you soon!

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  22. Luisa Avatar
    Luisa

    That’s the joy of pre-ordering – the early delivery! Enjoy and have fun baking from it!

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  23. Julia Avatar
    Julia

    Hi Luisa, I’m German living in Ireland. I just read your recipe for versunkenen Apfelkuchen over on thekitchn.com and was wondering if your book is going to be released for the European or German market. You write that the recipes have been adapted to American measurements and ingredients and converting them back seems to be a case of “durch die Brust ins Auge”. I soooo want to own your book, in particular for all the delicious recipes from other parts of the country, but will wait if it’s going to be available for this part of the world one way or another.

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  24. Luisa Avatar
    Luisa

    The book is written in English, with BOTH European and American measurements, published by an American publisher, and can be purchased through German Amazon, UK Amazon, as well as any bookstore in Europe that buys copies from the international distributors that work with my publishing company. The book is meant to “work” in both American and German kitchens (though I do have to say that I use exclusively American baking powder in my recipes, because I don’t like German baking powder, which is single-acting as opposed to double-acting).

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  25. Julia Avatar
    Julia

    Yay to that! I’m only delighted and will be breaking my self-imposed cookbook-buying ban immediately. Even though this is a baking book, so I guess I can get away with it. I will have to investigate, but I have a hunch that Irish baking powder may be closer to American than to German baking powder. In any case – Thank you for your reply and best of luck with the book tour and the little bun! Really looking forward to receiving your book in the post now!!!

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  26. Vidya Avatar
    Vidya

    Come to Australia!

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  27. Gerlinde/Sunnycovechef Avatar
    Gerlinde/Sunnycovechef

    I am so sorry that I can’t be at any of the talks but I can’t wait to get my books. I ordered several for Christmas presents.

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  28. Debbie Avatar
    Debbie

    My copy downloaded on my Kindle this morning. I’ve already bookmarked over a dozen recipes that I want to make right away. The pictures are gorgeous and I love your “voice” – it sounds like a big sister teaching me how to bake. Congratulations! I love this book already.

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  29. Hilary Avatar
    Hilary

    Just received my copy! You mentioned at one point that while the book doesn’t include photos for all the recipes, you would post them somewhere on your blog or elsewhere. Are you still planning on doing that?

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  30. Gayle Avatar
    Gayle

    Can’t wait to see you again in Brooklyn! Congrats on pub day!

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  31. Shelley Stamm Avatar
    Shelley Stamm

    I live in Los Angeles and sorry you are not coming here. I see in your dedication a rhyme that looks so familiar, except my MIL used to sing it to her grandchildren in Yiddish. Baken Baken Bagela – Pardon the spelling, but that is it phonetically. Are you per-chance familiar with the Yiddish version. The family has looked for a printed version, (since we all remember it slightly differently) and even with a little research we haven’t found it. Let me know if you have any ideas? Thank you so much. I look forward to receiving your book. Looks wonderful.

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  32. Luisa Avatar
    Luisa

    I wish!!

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  33. Luisa Avatar
    Luisa

    Thank you!

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  34. Luisa Avatar
    Luisa

    Oh, how wonderful. So happy to hear it!

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  35. Luisa Avatar
    Luisa

    Do you follow me on Instagram? Under the #germanbakingbook hashtag, you should be able to see a lot of the things I baked during the testing process and under the #classicgermanbaking hashtag, you can see the final results from readers and reviewers… I hope to do a round-up on here at some point, hopefully sooner rather than later!

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  36. Luisa Avatar
    Luisa

    Thank you, Gayle! x

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  37. Luisa Avatar
    Luisa

    I’ve never heard the Yiddish version, though I’m not surprised to hear it exists. I’m afraid I don’t know in which direction to point you on finding the actual verses, though, I’m sorry.

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  38. Jo Bay Avatar
    Jo Bay

    Got your book last week. Already made two recipes on the weekend: the simple cherry cake was lovely and the Poppyseed roll was perfect. I was disappointed first that the two rolls were so small, but they were really delicious. Thanks.

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  39. Alexis Avatar
    Alexis

    Hi Luisa,
    I have your book and just made the pretzel recipe that is linked in this post. After reading some other recipes for pretzels made with lye, however, I have a concern. I used an unlined aluminum baking sheet. Most of the other recipes that I have seen say not to do this. I had already eaten some of the pretzels. Should I be concerned? Thanks.

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  40. Luisa Avatar
    Luisa

    This is the first time I’ve heard of aluminum baking sheets being a no-no with lye pretzels. It sounds like the issue is the reaction of the wet lye solution on the aluminum sheet – not about the finished pretzel, so I wouldn’t worry about having eaten them. My baking sheets are enameled, so I’ve never had any issues with reactions. Going forward, I guess I’d advise you to either buy a stainless steel or enameled sheet to use for pretzels or to use a silicone baking mat on the aluminum sheet you do have. If I find out more specific info, I’ll let you know. Thanks for calling my attention to this issue.

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  41. Luisa Avatar
    Luisa

    I just wanted to follow up again on this issue: My publisher and I took your question very seriously, and we sought the advice of some food science experts so that we could be confident in our response. The good news is that we’ve been assured that pretzels made with food-grade lye on an aluminum baking sheets, while not ideal, is not harmful and the pretzels can be safely eaten. Nevertheless, we’re going to update this in the next printings of the book. Many thanks again for bringing this to my attention!

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  42. Evelyn Wangari Avatar
    Evelyn Wangari

    Awesome! I am so excited.

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