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Pastry Revolution 31
Pastry Revolution 31
Pastry Revolution 31
Pastry Revolution 31
Load image into Gallery viewer, Pastry Revolution 31
Load image into Gallery viewer, Pastry Revolution 31
Load image into Gallery viewer, Pastry Revolution 31
Load image into Gallery viewer, Pastry Revolution 31

Pastry Revolution 31


Montagud Editors
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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 issue are: Maurits van der Vooren of Latour in Noordwijk, Netherlands; Chris Matsch of Ibis Bakery in Kansas City; and Spaniards Javi Olleros of Culler de Pau in Pontevedra; Carlos Sesplugues of Panaderías Julia in Alcampell; and three Barcelona chef/bakers: Toni Vera of Canal; Emili Feilu of Forn Sant Josep; and Carmen Marín of Carmen Gourmet.

In Spanish. Paperback. Color photographs throughout.

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