What's in Pastry in Europe 2009?

In Pastry in Europe 2009 you'll find 256 pages full of the most relevant pastry content from Europe. This annual hardcover book, completely full-colour and with more than 450 pictures is something worth a place on your bookshelf. Below you'll find the content of the 2009 publication. Every once and a while we add some PDF's, so you can see the whole article like it appears in the book. 

Click on the purple bold subjects below to view the whole article. 

A profile of Philippe Conticini	Cryo Techniques		Koppert Cress		Mattentaart		Chocolate structures
The Rose and the Pig	Black Nougat		Parfaits		Profile of the city of London		Zuurtjes/ Sour Candies
Inspiration by Roger van Damme	Restaurant Steiereck im Stadtpark		Bossche Koek		Chrunchy Cream		Ice Cream Tarts
Profile of the city of Nancy	Restaurant Le Petit Nice		Profile of the city of Bruges		Quarts de Chaumes		Baumkuchen
Sainte Croix du Mont	Restaurant Enoteca Pinchiorri		Sodafication		Restaurant Noma		One Way Pipingbags
Old and New	Betise de Cambray		Restaurant Rigiblick		The Chestnut		Restaurant La Table du Lancaster
Restaurant Sant Pau	Barbe a Papa		Restaurant Le Clos des Cimes		Marike van Beurden		Drop/Licorice
Foret Noir	Chateau Cordeillan-Bages		Cactus Fig		Chateau de Beaulieu