In Spanish
Pastry Revolution 50
Write a review
|
1 answered question
Regular price
$39.95
Shipping calculated at checkout
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.
Among the chefs in this issue:
-
Martin Benn
-
Alain Ducasse
-
Nelly Robinson & Gavin Ganda
-
Will Goldfarb
-
Thibault Hauchard
-
Alexey Presniy
-
Jordi Roca
Paperback. Color photographs throughout. In Spanish.
