Pastry in Europe 2010 shows traditional and modern European developments in patisserie and desserts.

Representing the work of numerous acclaimed pastry chefs, this gorgeous book, illustrated in more that 250 pages, provides the latest techniques and preparations, all explained in great detail.

Features include:

• dessert creations of famous European chefs
• the latest techniques
• specific showcases of outstanding chefs
• regional profiles
• and much more!

Contents

• Profile: Yves Thuriés
• Restaurant Oaxen Krog
• Restaurant L'Arnsbourg
• Avant Garde RED
• Mol d'Art
• City Profile: Vienna
• Frescati
• Jelly Gums
• City Profile: Copenhagen
• Restaurnt Bourglinster
• Restaurant Maison Pic
• Koppert Cress
• Spices in Patisserie
• Liers Vlaaike
• City Profile: Berlin
• Mashmallows
• Irish Soda Bread
• Chocolate and Spices
• Dobla
• Restaurant Maison Troisgros
• City Profile: Florence
• Meringues
• Gâteaux Battu
• Wedding Cakes
• Avant Garde Yogurt
• Sausage Roll
• City Profile: Zürich
• Puff Pastry
• Soft Friendises
• Italian Bread
• Avant Garde Coffee
• Profile: Zeeland
• Confitures
• Macrons d'Amiens
• Christmas Pudding
• Hostellerie de L'Illberg
• Restaurant Vendôme
• Restaurant Lameloise
• Chicory
• Wine Vin de Paille
• Granité
• Wine Monbazillac
• PIE Around the World
• Map of Europe

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