Pastry Revolution 41
Montagud Editores
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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.
This issue highlights pastry chefs from Michelin-starred restaurants in Spain. It’s not a complete selection, but the list of contributors is indeed impressive. Among them: Jordi Cruz of ABaC; Jordi Roca of El Celler de Can Roca; Paolo Casagrande of Lasarte; Elena Arzak of Arzak; Pedro Subijana of Akelare; Angel Leon of Aponiente; Eneko Atxa of Azurmendi; Martin Berasategui of Martin Berasategui.
In Spanish. Paperback. Color photographs throughout.