Skip to content Skip to Menu KAL Accessibility Statement
In Spanish

Pastry Revolution 32

Write a review
| Ask a question
Regular price $29.95

Shipping calculated at checkout

This item is in stock and will ship promptly.

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.

Shopping Cart