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Pastry Revolution 45
Pastry Revolution 45
Pastry Revolution 45
Pastry Revolution 45
Load image into Gallery viewer, Pastry Revolution 45
Load image into Gallery viewer, Pastry Revolution 45
Load image into Gallery viewer, Pastry Revolution 45
Load image into Gallery viewer, Pastry Revolution 45

Pastry Revolution 45


Montagud Editors
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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 #45 looks closely at fruits, flowers, leaves, and other plants used in pastry. Contributors include Jordi Roca (El Celler de Can Roca***), Fina Puigdevall (Les Cols**), Martín Berasategui***, Miquel Guarro (Hofmann), Pierre Hermé, Alba Llacera (Aürt*), Rafael Charquero, Diego Guerrero (Dstage**), Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar**), Cédric Grolet, Josep Maria Rodríguez (La Pastisseria), Marcos Morán (Casa Gerardo*), Francis Paniego (Echaurren**), Fernando Sáenz (DellaSera), and Frank Haasnoot.

In Spanish. Paperback. Color photographs throughout.

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