Pastissaria International

This international pastry book features the artistic works and recipes of:

• Iginio Massari
• Antonio Escribá
• Peltier Traiteur

Bringing together for the professional pastry chef the art of modern pastry and confectionery, with numerous recipes and tips from some of the best pastry chefs of their countries, in their own particular style.

Available in English, Pastissaria International is sure to be an asset to any pastry chef's library!

The book is divided into three sections, one for each chef. Every section contains full-color photographs with easy to follow illustrated recipes as well as an introductory page from each professional chef.

Features:

1. Iginio Massari
   Chocolate Panettone
   Bossola
   Meringhetta
   Chestnut Tart
   Sbrisolona
   Enchanting Gateau
   Petit Fours Assortments
   Bignolata
   Bresciana Gateau
   The Chestnut Bag
   and more!

2. Antonio Escribá
   Red Berry Terrine
   Stuffed Baby Pineapples
   Vanilla and Chocolate Coupe
   Fruit Salad
   Apple Compote
   Stuffed Apricots
   Chocolate Hen
   Coffee Mousse
   Wine Jelly
   Poached Apples in Syrup
   and more!

3. Peltier Traiteur
   Cucumber and Corn Canape
   Vegetable Terrine
   Lobster Salad with Basil
   Smoked Salmon Canapé
   Tomato Cullis
   Terrine de Poulet au Citron
   Sole Turban with Crayfish
   Beef Fillet in Brioche Perigueux Sauce
   Jambonnette de Canard au Crabe
   Cotes de Boeuf Roulées sur Cornichons
   and more!

Designed for bakers, confectioners, chefs, pastry chefs and indeed all who are interested in unique and hard to find recipes, this book is an important and valuable part of any culinary and confectionery library.

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