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.
This unusual issue includes 200 recipes from the first twelve years of Pastry Revolution. The list of featured chefs is almost overwhelming, but among them are: Albert Adrià, Alex Atala, Enrique Olvera, Carme Ruscalleda, Dani García, David Toutain, Gastón Acurio, Grant Achatz, Jordi Roca, Ken Oringer, Kobe Desramaults, Magnus Nilsson, Massimiliano Alajmo, Pascal Barbot, Paul Liebrant, Pierre Gagnaire, Quique Dacosta, and René Redzepi.
Paperback. Color photographs throughout.