Pastry in Europe 2010

Even among the weath of outstanding books on buffet desserts Pastry in Europe has made its mark with its in-depth profiles of and creationsby famous European chefs and ptissiers. It highlights European desserts thathave morphed over time but also exhibits classic confections (black nougat sour candy) that stayed the same to keep their old-time appeal. In its 256 pages this 2010 volume unveils one mouthwatering treat after another from atart that's known to most to a pastry familiar to few. This edition of P.I.E. is full of modern food-prep techniques that hail from countries as far-flung as Spain and France and Scandinavia. Devoting space to terroirproducts this book is also flush with profiles of cities and small wine companies. No returns on books.