Notebook II: Pastries for Pastry Shops and Hotels

This striking work from award-winning Greek pastry chef Spyros Pediaditakis delivers both technical precision and creative flair. Featuring 26 intricately composed pastries and more than 20 core components, it’s a modern pastry manual with real professional authority.

Pediaditakis has experience in some of Europe’s most demanding Michelin 3-star kitchens—Le Bristol and Georges Blanc in France, The Fat Duck in the UK, and Cheval Blanc in Switzerland—and that rigor shows in every detail. The book is structured around essential bases, chocolate work, travel cakes, and more elaborate plated and entremet-style creations.

Step-by-step photography accompanies each recipe, guiding readers through assembly and finishing for standout desserts like strawberry-yuzu turron, raspberry-verbena tart, caramelized chocolate popcorn pastry, hazelnut-banana choux, and blueberry chestnut cake.

Handsome, accomplished, and informative.

Hardcover. Color photographs throughout. In Greek and in English.