Pastry Revolution 44
Pastry Revolution 44
Pastry Revolution 44
Pastry Revolution 44
Load image into Gallery viewer, Pastry Revolution 44
Load image into Gallery viewer, Pastry Revolution 44
Load image into Gallery viewer, Pastry Revolution 44
Load image into Gallery viewer, Pastry Revolution 44

Pastry Revolution 44


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 #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.

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