Pastry in Europe, 2010

Europe is the place where patisserie was born.
For many centuries, European countries have played a major role in the development of sweet pastries yet there has never been a very comprehensive publication available on European patisserie around the world, but in 2009 the first edition of the book "Pastry in Europe" changed all that. Now they present the second publication in this series: Pastry in Europe 2010.

The 2010 publication will take you to the countryside, featuring terroir products, but also shows fascinating profiles of large cities like Vienna, Berlin and Firenze. The book explains the latest techniques and preparations in great detail. More than 250 pages will give you a complete picture of patisserie and desserts in Europe and it will explore how famous star chefs spoil their customers.

The editors of the famous culinary magazines Culinaire Saisonnier and Patisserie & Desserts have created Pastry in Europe. This team, consisting of professional chefs and patissiers and surrounded by the best photographers, is constantly traveling through Europe to find most interesting ideas and developments and bring them to you.