Books
Pastry in Europe 2009
The new annual pastrybookEurope is the place where pâtisserie was born. For many centuries, sweet delicacies in all European countries have played a major role in the development of this art. Never before has there been an extensive publication available around the world on what’s happening in the European pâtisserie world, but
Pastry in Europe is going to change that. Starting in 2009 we will have an English-language book on the market that will show traditional and modern European developments in pâtisserie.
Pastry in Europe 2009 will take you to the French countryside and to the old cities of London, Bruges and Barcelona; it will explore Belgian chocolate techniques and how famous star chefs spoil their customers. The latest techniques and preparations are all explained in great detail. Each year, more than 250 pages will give you a complete picture of pâtisserie and desserts in Europe.
The editors of the famous culinary magazines Culinaire Saisonnier and Patisserie & 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.
www.PastryInEurope.comCulibooks Inc.
Joost van Roosmalen
Picardielaan 22
B-2970 Schilde Belgium
Phone +32 33 80 17 00
Fax +32 33 80 17 10
www.PastryInEurope.comjoost@pastryineurope.com
