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 in this issue are: Shaun Quade of Lûmé in Melbourne, Australia; Jesús Escalera and Fer Covarrubias of La Postería in Guadalajara, Mexico; Daniel Lindeborg of Lindeberg Bageri & Konditori in Saltsjö-Boo, Sweden; and from Spain, Gil Prat of Prat “Can Carriel” in Barcelona; Florencio Villegas of La Tradición in Santa Cruz; Juan Antonio Perez of Panadería La Moderna in Las Navas del Marqués; and Roberto del Val and Juan Luis Vázquez of Ogitxu Panadería Pastelería in Irun.
In Spanish. Paperback. Color photographs throughout.