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.