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 Bennof Sepia;Fernando Sáenzof Heladería Dellasera;Josep Maria Rodriguezof La Pastisseria;Laurent Moreno;Fernando B. de Quirósof La Ecotahona de Ambroz;Mario Tortosaof Forn Europa;Carlos Mariel & Daniel Kühneof Club Richemont.
In Spanish. Paperback. Color photographs throughout.