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 explores the creative possibilities of black desserts and pastries, although to be honest, in many cases it offers darkest brown. Contributing chefs include Antonio Bachour & Samira Saade, Dimitri Fayard, Lauren V. Haas, Dinara Kasko, Francisco Migoya, Jordi Roca, and Yun Eunyoung.
Paperback. Color photographs throughout. In Spanish.