Pastry Revolution 36
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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 Andoni Luis Aduriz, Maria Fernanda Avendaño, Frédéric Bau, Ana Lucia Jarquín, Ángel León, Marcos Morán, Jordi Roca, Josep Maria Rodriguez, Pepe Rodríguez, Pepe Solla, and several others.
Paperback. Color illustrations throughout. In Spanish.