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.