Patisserie International

Author: Wolfgang Kiessling Europe, America, Africa What is behind "Baked Alaska"? How did the churros come from Arabia to Mexico? What do gazelle horns have to look for on the dessert plate? What does a real English Trifle consist of? And why is the Apfelstrudel an Austrian-Turkish co-production? All these questions and many more are answered by Wolfgang Kießling, who worked for a long time as chief pastry chef on luxury liners like the Queen Mary II and The World, in his book "Patisserie International". In his many travels he has tracked down the best desserts of all continents, collected them, and now passes on his unique knowledge in this book. "Patisserie International" brings together some of the best delicacies from the Levant to Alaska in one book. Kießling presents 100 creations - sometimes authentically in the classic version, because you simply can not make it even better, sometimes in an elegant, more contemporary version that lets known things shine in a new dress. The journey to the most delicious desserts in the world leads around the Mediterranean Sea, across the North Sea and Baltic Sea across the Atlantic Ocean, into the Caribbean and the American Pacific coast. As a special extra, extraordinary ingredients and techniques are explained and peculiarities of the respective regional kitchens are explained. Awarded the silver medal of the GAD. 384 pages 1st edition 2011 Hardcover, 275 x 215mm ISBN: 978-3-87515-116-9