NOTEBOOK II: Pastries for Pastry Shops and Hotels (Spyros Pediaditakis)

Notebook II is a practical guide for professionals in pastry and hotel gastronomy, covering a wide range of techniques and applications. Each process is described in detail and presented step-by-step, accompanied by numerous color photographs to facilitate understanding and application. The book is bilingual (English / Greek), offering professionals the opportunity to utilize it on an international level.

Following a first volume published a few years ago dedicated to restaurant pastry, pastry chef Spyros Pediaditakis returns with a new book focusing on boutique pastry shops and hotels.

The book is organized into four thematic chapters, covering a wide range of techniques and applications, from basic foundations and chocolate creations to travel-friendly sweets and more complex, modern desserts.

The content is supported by a comprehensive theoretical framework and rich photographic material, facilitating both understanding and practical application. Recipes and techniques are presented with clarity and simplicity, while the reader's experience is enhanced by the contribution of photographer Nikolaos Paliopoulos. With his unique style and attention to detail, he captures not only the visual essence of each dessert but also its atmosphere, making the book remarkably vibrant and captivating.

With over 80 complete recipes, high-quality images and carefully written bilingual (English/Greek) text, Notebook II is an essential tool for any professional looking to refine their pastry creations with clarity, consistency and aesthetic excellence.