In Spanish
Pastry Revolution 48
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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, whimsically called REDvolution, includes creations by such as chefs and cooks as Bart de Gans, Jordi Roca, Andrey Baglay, Cristina García, Beatriz Fernández, Cristina Lirola, Fátima Gismero, Julien Perrinet, Martyn Meid, and Andrés Albite y Carlos Palmeiro.
Paperback. Color photographs throughout.
