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Pastry in Europe 2011

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    Pastry in Europe 2011
    Norbert Koreman, publisher
    255 pages, hardcover

    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 had never been a very comprehensive publication available on European patisserie around the world, until the 2009 first edition of Pastry in Europe came out and changed all that. Pastry in Europe 2011 is the third publication in that series.

    The 2011 edition takes you to the countryside with terroir products, but also profiles old cities like Venice, Brussels and Lisbon. It explored how famous star chefs pamper their customers. Pastry in Europe 2011 describes the latest techniques and preparations in minute detail. The more than 250 color pages give a complete picture of patisserie and desserts in Europe.

    Pastry in Europe is the creation of the editors of the famous culinary magazines Culinaire Saisonnier and Patisserie & Desserts. The team comprises professional chefs and patissiers surrounded by top-flight photographers and constantly travels through Europe to find the most interesting ideas and developments to bring them to you in published format.  

    No returns on books

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Pastry in Europe 2011
Norbert Koreman, publisher
255 pages, hardcover

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 had never been a very comprehensive publication available on European patisserie around the world, until the 2009 first edition of Pastry in Europe came out and changed all that. Pastry in Europe 2011 is the third publication in that series.

The 2011 edition takes you to the countryside with terroir products, but also profiles old cities like Venice, Brussels and Lisbon. It explored how famous star chefs pamper their customers. Pastry in Europe 2011 describes the latest techniques and preparations in minute detail. The more than 250 color pages give a complete picture of patisserie and desserts in Europe.

Pastry in Europe is the creation of the editors of the famous culinary magazines Culinaire Saisonnier and Patisserie & Desserts. The team comprises professional chefs and patissiers surrounded by top-flight photographers and constantly travels through Europe to find the most interesting ideas and developments to bring them to you in published format.  

No returns on books

Pastry in Europe 2011
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