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Pastry In Europe Cookbook is now availableBookmark and Share



       Pastry in Europe is the new pastrybook that has everything in it that has do to with european patisserie. From old terroir recipes to the latest techniques. (1888PressRelease) January 21, 2009 - As you probably know we are the publishing company and editors of Culinaire Saisonnier and have been doing that for more than 12 years. This seasonal magazine, for the gastronomic professionals, is published four times per year and has reached our target group almost 100% in the Dutch and French spoken countries. We also publish and edit Pâtisserie & Desserts that is focused on every “sweet” detail in our industry and the distribution is very large as well. For many years we have been asked to publish these magazines in English, so that our colleagues in the rest of the world can read and enjoy what happens in gastronomic Europe. In February 2009 we will launch our first English edition of Pastry in Europe 2009, which will show in a very deluxe and glossy way what happens in Europe in this industry. Pastry in Europe 2009 will be published annually. We will start distribution on the East and West Coast of the United States and Canada. On our extensive website you will find more information and how you can subscribe now to receive our first publication. You will also find a preview of this book of more than 250 full colour pages. What is Pastry In Europe? It is a luxurious book of 256 pages with the most beautiful subjects on European pâtisserie. Our primary targets are our colleagues in North America, but slowly we want to expand to introduce this European project to the rest of the English speaking countries in the world. Research has proven that the North American market is very interested in what their European colleagues are doing. Every year we will publish a new edition of Pastry In Europe, so it is not just a one-time affair, as it will become a series that deserves a prominent place on your bookshelf. What can you expect from the very first edition of Pastry in Europe? A profile of Philippe Conticini, the trendiest techniques by Jeroen van Oijen, dessert suggestions of many European top chefs, backgrounds of specific terroir products, ice cream techniques, profiles on cities like London, Bruges, Nancy and many other subjects. On our website you will get an impression or you can subscribe to our newsletter to keep abreast of this special project. Would you like to receive one or more publications? Send me your address, phone number and e-mail and I will contact you as soon as possible. The regular recommended sale’s price is $49.00. With culinary and sweet regards also on behalf of the Pastry in Europe team.
Joost van Roosmalen













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