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Pastry Revolution 49

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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.

This issue, called Verde or green, includes contributions from chefs and pastry cooks such as  Yun Eunyoung, Paco Morales, Jordi Roca, Francisco Migoya, Will Goldfarb, Martin Benn, Alexei Grebenshchikov, Jane Porkhacheva, Alain Ducasse, Pepe Solla, Mario Sandoval, Fabrizio Fiorani, and Helen Okingedia.

Paperback. Color photographs throughout.

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