Pastry 71

Published four times a year in Spain, Pastry, Formerly known as Pastry Revolution, has rebranded in a slightly larger format.  Pastry 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 features four bakeries across Spain that represent a range from classic to modern: PANEM, Sergi Vela, Pa de Kilo, and UmikoBake with sections featuring recipes from each bakery. 

Among the notable creations presented are: 

• Travel Cake Sevilla, an almond and passion fruit cake coated in a chocolate shell
• Tarta de Manzana, Toffee, y Namelaka
• Mochi de Calabaza, which of course, is also shaped like a pumpkin 
• Pan Suisse de Pistacho and Amarena, this issues' cover model
• A collection variations to the classic tarta de queso

Paperback. Color photographs throughout. In Spanish.