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Pastry Revolution 34
Pastry Revolution 34
Pastry Revolution 34
Pastry Revolution 34
Load image into Gallery viewer, Pastry Revolution 34
Load image into Gallery viewer, Pastry Revolution 34
Load image into Gallery viewer, Pastry Revolution 34
Load image into Gallery viewer, Pastry Revolution 34

Pastry Revolution 34


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 chocolate-intensive issue are: Gustavo Sáez of 99 Restaurants; Jason Brown of Maxwell-made; Maurits can der Vooren of Fooddesign; Jordi Roca of El Celler de Can Roca; Mario Sandoval of Coque; Begoña Rodrigo of La Salita; Pepe Solla of Casa Solla; Fina Puigdeval of Les Cols; Roberto Ruiz of Punto MX; and more than twenty other chefs.

In Spanish. Paperback. Color photographs throughout.

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