Pastry In Europe 4 (2012)
The editors of the famous culinary magazines Culinaire Saisonnier and Patisserie & Desserts have created the series: Pastry in Europe.
Europe is the place where patisserie was born. For many centuries, European countries have played a major role in the development of sweet pastries. There has never been a very comprehensive publication available on European patisserie around the world, but in 2009 the first editiopn of the book Pastry in Europe changed all that. Last year we published Pastry in Europe 2011 and now we present our fourth publication in this series Pastry in Europe 4.
The 2012 edition will take you to the countryside, featuring terroir products, but also shows fascinating profiles of old cities like Venice, Brussels and Lisbon. It will explore how famous star chefs spoil their customers. Pastry in Europe 2012 explains the latest techniques and preparations in great detail. Every year, more than 250 full-colour pages will give you a complete picture of patisserie and desserts in Europe.
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