Books For Chefs Catalogue Spyros Pediaditakis
Notebook II by Spyros Pediaditakis, an invaluable guide for pastry shops and hotels / Review
In 2021, Spyros Pediaditakis presented his first book, Notebook, focused on restaurant pastry making. In it, he compiled all the ideas, tricks, and creations he had jotted down in his notebook after years of training in large establishments and prestigious experiences in some of the best European restaurants: George Blanc, Le Bristol, The Fat Duck, Cheval Blanc-Le Trois Rois…
Four years later, the award-winning chef launches Notebook II: Pastries for Pastry Shops and Hotels. In this volume, he once again shares his experience and philosophy in creating desserts for pastry shops and hotels, emphasizing the balance of flavors, textures, and presentation.
Available in our online bookstore, Books for Chefs, this is an invaluable bilingual guide (Greek and English) designed for pastry and hospitality professionals who wish to enrich their knowledge and skills through a modern, inspiring, and organized approach.
The Purpose of Notebook II
For Spyros, this book represents one of his greatest achievements. “It is a personal reflection on my journey through the world of pastry, a journey that has shaped my career and fueled my passion for the art of sweets,” he explains.
Throughout his career, the chef has invested numerous hours honing his skills, driven by a desire to explore new techniques and push creative boundaries. “Investing in knowledge and refining techniques is essential, with the ultimate goal being to create an experience of unparalleled pleasure for those who enjoy our creations,” he adds.
This book is his way of sharing that knowledge. “It is written for pastry chefs who are eager to contribute to the evolution of our craft, to elevate the art of pastry, and to inspire those who are driven by the same passion.”
Four thematic chapters, from basic recipes to travel pastry
The content of Notebook II is structured into four thematic chapters, covering a wide range of techniques and applications.
The first section is dedicated to basic recipes such as Puff Pastry, Pâte Sucrée, French Meringue, and Pâte à Choux. The second section focuses on irresistible chocolate creations such as Gianduja Turron, Breton Raspberry Bar, and Ghana Passionfruit Turron. The third chapter gathers inspiring desserts such as Strawberry Tart, Saint Honoré Gianduja, Circle Peanuts, Vanilla Hazelnut Choux, Paris Aigina, Exotic Bar, and Raspberry Verbena. And the final section showcases travel cakes such as Flan Parisien, Fig Tart, Blueberry Chestnut Cake, Sacher Chocolate Cake, Exotic Fruits, and Pecan Caramel Tart.
In total, more than 80 recipes are presented with clarity and simplicity. With his distinctive style and attention to compositional detail, Spyros captures not only the visual essence of each dessert but also its atmosphere, making the book remarkably vivid and creatively engaging. And all accompanied by step-by-step explanations of each process and numerous color photographs captured again by Nikolaos Paliopoulos.
