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 focused on reinterpreted classics are: Chris Ford of Butter Love & Hard Work; Albert Rauch of Dos Palillos; François Perret of Bar Vendôme; Maria Fernanda Avendaño of Vainilla Macarons & Alta Reposteria; Toni Vera of Canal; Richard Beis of La Donuteria; Pierre Hermé; and many other chefs.
In Spanish. Paperback. Color photographs throughout.