Pastry Revolution 40
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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, which is dedicated to sugar, are Josep Maria Rodriguez, Christophe Michala, Yann Duytsche, Gustavo Sáez, Christophe Adam, Enric Rosich, Luis Robledo, Rámon Morató, Fina Puigdevall, Cédric Grolet, David Landriot, Jordi Roca, Rafa Charquero, Tony Valls, Alberto and Guido Miragoli, Manuel and Daniel Fletcher, and Marió Jiménez.
Paperback, Color photographs throughout. In Spanish.
