I received this book a couple of weeks ago in the mail. I ordered it out of curiosity (and because I had finally found it for a decent price). The reason I am compelled to write about it is because it seems that professional publications that are focused on pastry are a rarity. Sure, Paula Deen (Dean?) and Martha Stewart publish plenty of books on the subject, but the niche is the home baker, not people like us. So just in that regard alone, I had to own this book. I am not going to tell you all the contents of the book (you can see that here: http://www.pastryineurope.com/) , but it has a good balance of modern-contemporary pastry and classic pastry. There are some strange additions that I did not fully comprehend, such as the section on the prickly pear (or as they call it: cactus fig), but who am I to question that? I am not a book critic. I do not like book critics very much. I will say though, the recipes are not as explicit as they could be. I think they should be explained with more details and information. After all, pastry demands precision. But all in all, highly recommended.
Full disclosure: In the interest of preserving my integrity, you should know that I am not getting a red cent for this posting, there is however, the chance that thequenelle.com might be added as one of their links... or not.