In Spanish
Pastry Revolution 32
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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.
