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 chocolate-intensive issue are:Gustavo Sáezof 99 Restaurants;Jason Brownof Maxwell-made;Maurits can der Voorenof Fooddesign;Jordi Rocaof El Celler de Can Roca;Mario Sandovalof Coque;Begoña Rodrigoof La Salita;Pepe Sollaof Casa Solla;Fina Puigdevalof Les Cols;Roberto Ruizof Punto MX; and more than twenty other chefs.
In Spanish. Paperback. Color photographs throughout.