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.
Among the chefs in this issue:
Nelly Robinson & Gavin Ganda
Paperback. Color photographs throughout. In Spanish.
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