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Pastry in Europe 2011
The new edition is out now

Europe is the place where pâtisserie 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 pâtisserie around the world, but in 2009 the first edition of the book Pastry in Europe changed all that. Last year we published Pastry In Europe 2010 and now we are ready with our third publication in this series Pastry in Europe 2011.

The 2011 edition will take you to the countryside, featuring terroir products, but als shows fascinating profiles of old cities like Venice, Brussels and Lisbon. It will explore how famous star chefs spoil their costumers. Pastry in Europe 2011 explains the latest techniques and preparations in great detail. Every year, more than 250 full-colour pages will give you a complete picture of pâtisserie and desserts in Europe.

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


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