In Spanish
Pastry Revolution 62
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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 work of Lluc Crusellas, winner of the World Chocolate Masters and features 60 of his previously unreleased creations prepared alongside featured colleagues and collaborators.
Paperback. Handsomely photographed throughout. In Spanish.
Published: October 26, 2023
