Pastry Revolution 34
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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.
Featured in this chocolate-intensive issue are: Gustavo Sáez of 99 Restaurants; Jason Brown of Maxwell-made; Maurits can der Vooren of Fooddesign; Jordi Roca of El Celler de Can Roca; Mario Sandoval of Coque; Begoña Rodrigo of La Salita; Pepe Solla of Casa Solla; Fina Puigdeval of Les Cols; Roberto Ruiz of Punto MX; and more than twenty other chefs.
In Spanish. Paperback. Color photographs throughout.
