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.
This issue features dried fruits. Among the chefs demonstrating the inspiration they derive from these useful ingredients are Frèdèric Bau, Rafael Charquero, Philippe Conticini, Fabrizio Fiorani, Cédric Grolet, Pierre Hermé, Christophe Michalak, Paco Pérez, Josep Maria Rodríguez, Fernando Saénz, and Gustavo Sáez.
Paperback. Color photographs throughout. In Spanish.