Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.
Issue #45 looks closely at fruits, flowers, leaves, and other plants used in pastry. Contributors include Jordi Roca (El Celler de Can Roca***), Fina Puigdevall (Les Cols**), Martín Berasategui***, Miquel Guarro (Hofmann), Pierre Hermé, Alba Llacera (Aürt*), Rafael Charquero, Diego Guerrero (Dstage**), Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar**), Cédric Grolet, Josep Maria Rodríguez (La Pastisseria), Marcos Morán (Casa Gerardo*), Francis Paniego (Echaurren**), Fernando Sáenz (DellaSera), and Frank Haasnoot.
In Spanish. Paperback. Color photographs throughout.