Pastry Revolution 53
Pastry Revolution 53
Pastry Revolution 53
Pastry Revolution 53
Load image into Gallery viewer, Pastry Revolution 53
Load image into Gallery viewer, Pastry Revolution 53
Load image into Gallery viewer, Pastry Revolution 53
Load image into Gallery viewer, Pastry Revolution 53

Pastry Revolution 53


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 53 is marked by a transition to using uncoated paper stock, which makes the magazine feel more substantial in the hand. Unusually, this issue is devoted to the work of a single practitioner: Ricardo Velez of Madrid, who has five establishments there offering chocolate, pastry, and ice cream. 

Paperback. Color photographs throughout. In Spanish.

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