Thanks for supporting an independent bookstore—offering informed, opinionated perspective since 1983.

Pastry Revolution 46
Pastry Revolution 46
Pastry Revolution 46
Pastry Revolution 46
Load image into Gallery viewer, Pastry Revolution 46
Load image into Gallery viewer, Pastry Revolution 46
Load image into Gallery viewer, Pastry Revolution 46
Load image into Gallery viewer, Pastry Revolution 46

Pastry Revolution 46


Write a review
| Ask a question

Regular price $29.95

Unit price per 

This item is in stock and will ship promptly.

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.

This issue celebrates the use of alcohol in desserts and pastry, with recipes from Jordi Roca, Will Goldfarb, Frédéric Bau, Josep Maria Rodríguez, Claire Heitzler, Fina Puigdevall, Pierre Hermé, Mario Sandoval, Rafael Charquero, María Fernanda Avendaño, Begoña Rodrigo, and Cédric Grolet.  There are also savory bread recipes from Tony Valls, Enric Prats from Forn del Banys, José Roldán, Javier Lumbreras de la Tahona Goyesca, and María Elena Helen and Alberto Recio from Helen Okindegia.

Paperback. Color photographs throughout.

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now