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Pastry Revolution 42

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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.

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.

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