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Pastry Revolution 32
Pastry Revolution 32
Pastry Revolution 32
Pastry Revolution 32
Load image into Gallery viewer, Pastry Revolution 32
Load image into Gallery viewer, Pastry Revolution 32
Load image into Gallery viewer, Pastry Revolution 32
Load image into Gallery viewer, Pastry Revolution 32

Pastry Revolution 32


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: Martin Benn of Sepia; Fernando Sáenz of Heladería Dellasera; Josep Maria Rodriguez of La Pastisseria; Laurent Moreno; Fernando B. de Quirós of La Ecotahona de Ambroz; Mario Tortosa of Forn Europa; Carlos Mariel & Daniel Kühne of Club Richemont.

In Spanish. Paperback. Color photographs throughout.

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