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.
Issue #42 celebrates eggs. It features of the works of such chefs as Eneko Atxa of Azurmendi; Mario Sandoval of Coque; Cédric Grolet of Opera and Le Meurice; Pierre Hermé of the eponymous shops; Frédéric Bau of Valrhona; Christophe Michalak, the pastry entrepreneur; Claire Heitzler, now an independent teacher and consultant; Fernando Sáenz of DellaSera Heladeria; and Gurkan Kilinc, a chocolatier in New Zealand.
In Spanish. Paperback. Color photographs throughout.