The editors of Culinaire Saisonnier and Patisserie & Desserts

　　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 edition of the book “Pastry in Europe” changed all that. Now it’s ready with the second publication in this series: Pastry in Europe 2010.

　　Pastry in Europe will give you in-depth profiles and creations of famous European chefs and p?tissiers;  it will show you the developments in European cities and also  pays attention to classic and regional preparations.

　　These 256 pages full-color with more than 450 pictures are full of inspiration and techniques, from a very simple tart to a super modern technique, which you might have never seen. This edition of PIE is full of modern techniques, from Spain through Paris to Scandinavia. You'll also find the real classics like black nougat or sour candies. And then there are the cityprofiles, terroir products, small wine companies and so on.

- Meditations
- Profile Yves thuries
- Restaurant Oaxen Krog
- Restaurant L’Arnsbourg
- Avant Garde RED
- Mol d’Art
- City Profile: Vienna
- Frescati
- Jelly Gums
- City Profile Copenhagen
- Restaurant Bourglinster
- Restaurant Maison Pic
- Koppert Cress
- Spices in Patisserie
- Liers Vlaaike
- City Profile Berlin
- Marshmallows
- Irish Soda Bread
- Chocolate and Spices
- Dobla
- Restaurant Maison Troisgros
- City Profile Florence
- Meringues
- Gateau Battu
- Wedding Cakes
- Avant Garde Yogurt
- Sausage Roll
- City Profile Zurich
- Puff Pastry
- Soft Friandises
- Italian Bread
- Vant Garde Coffee
- Profile Zeeland
- Confitures
- Macrons d’Amiens
- Christmas Pudding
- Hostellerie de L’Illberg
- Restaurant Vendome
- Restaurant Lameloise
- Chicory
- Wine Vin de Paille
- Granite
- Wine Monbazillac
- PIE Around the World
- Map of Europe