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 Voorenof Latour in Noordwijk, Netherlands;Chris Matschof Ibis Bakery in Kansas City; and SpaniardsJavi Ollerosof Culler de Pau in Pontevedra;Carlos Sespluguesof Panaderías Julia in Alcampell; and three Barcelona chef/bakers:Toni Veraof Canal;Emili Feiluof Forn Sant Josep; andCarmen Marínof Carmen Gourmet.
In Spanish. Paperback. Color photographs throughout.