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 #44 focuses on sweet sauces, salsas dulces. Among the many chefs contributing are Martin Benn, erstwhile of Sepia in Sydney; Begoña Rodrigo of La Salita in Valencia; Frédéric Bau of Valrhona; Toni Vera of Canal in Barcelona; Rafael Charquero of Al Messila in Qatar; Davide Oldani of Restaurante D’O in Italy; and Fina Puigdeval of Les Cols in Girona.
In Spanish. Paperback. Color photographs throughout.