Pastry Revolution 54
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.
Much of this issue focuses on Les Cols, the Michelin 2-star restaurant run by Manel Puigvert and Fina Puigdevall in Catalonia. The interplay between sweet and salty on the menu there is complex enough to defy predictability, with ingredients employed outside their usual roles.
Also profiled are two Catalan bakeries: Forn Quelu 1903 in Sant Boi de Llobregat and L'Artesanna in Terrassa.
Paperback. Color photographs throughout. In Spanish.