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.