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.
Among the chefs featured in this issue are:Jordi Rocaof El Celler de Can Roca,Claire Damonof de Gateaux et du Pain,Jesus Seguraof Trivio, andGeorgina Crespoof Fleca Balmes.
In Spanish only. Color photographs throughout. Paperback.