Pastry Revolution 42
Pastry Revolution 42
Pastry Revolution 42
Pastry Revolution 42
Load image into Gallery viewer, Pastry Revolution 42
Load image into Gallery viewer, Pastry Revolution 42
Load image into Gallery viewer, Pastry Revolution 42
Load image into Gallery viewer, Pastry Revolution 42

Pastry Revolution 42


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.

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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