Title : PASTRY IN EUROPE 2011
Author / Editor : Joost van Roosmalen
Publisher : Culibooks, Inc.
Pages : 255
Year : 2011
Patisseries of the European countries that since hundreds of years ago have become the foundation of world’s patisserie are indeed experiencing a lot of growth. The development of the patisserie is more or less caused by the discoveries of tools or machines that can be used in processing patisserie and/or dessert, like fridge, freezer, and so. The discoveries of tools and machines undoubtedly influence the diversity of patisserie in a few centuries ago, in the present time, and in the future.
The today’s development of patisserie existing in the world is believed once resulted by craftsmanship coming from Europe to be discovered by the rest of the world. People who formerly tend to eat an ordinary fruit of the season as their dessert, now, after the discoveries of some equipment like ice cream and sorbet machine, would end their meals with desserts.
In this edition, BAKERY MAGAZINE would like to review a luxury and very rare book in our collections entitled Pastry in Europe 2011. The book which is the third installment in the Pastry in Europe series provides a wide array of patisserie, dessert, chocolate, as well as bread, by many professional chefs, patissiers, and chocolatier across the continents.
Answering the reader’s curiosity about the European patisserie and dessert products that are well known since several centuries ago, Pastry in Europe 2011 not only comes with a few essays about patisserie and dessert products, but also the accessible recipes, techniques and preparations in the great details. The 2011 edition of Pastry in Europe documents terroir (special characteristic) products of pastry, patisseries, chocolate, and other sweets of the European countries. Besides that, the book also features mesmerizing profiles of old cities in European countries where the chefs, patissiers, and chocolatier got the inspirations on how to spoil their customers with the products they painstakingly prepared and garnished. The readers will also find profile of restaurants where people can enjoy distinctive patisserie and dessert products complete with the profile of great people behind the products.
Considered to be quite rich in the contents, Pastry in Europe 2011 is different from the other books. The traditional recipes of European patisseries and desserts featured in the book, not only presented in traditional way. Some are even presented in modern ways, but still with the traditional essences of the products, as to make what’s old new again. Not always discusses on the traditional, and/or modern techniques in the making of pastry and patisserie products, the use of more modern machine such as a microwave oven in the making process of a product in order to get the most are also described well here.
After all, this book is quite easy to understand since each essays, including the profile of patisserie and dessert products, people behind them, the restaurants, and anything written in this book are all written in a friendly way. The pictures provided in the book enrich the contents of this book; it’s just that, the pictures are less-captioned which make it to seem less informative. Nevertheless, in this book which contains 255 full-colored pages, the readers will find a complete picture of patisserie and desserts in Europe as it comes with the most interesting ideas and developments of the professionals which deliberately brought and introduced to the readers, for both within and outside of the Europe.
Written by Ahmad Fajar // Photo by Hendri Wijaya