Pastry Revolution 57
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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.
While most issues survey the work of multiple pastry artisans, this issue is heavily focused on the work of one young chef, Ausiàs Signes. Signes is pastry chef at Tatau, a Michelin-starred restaurant in the city of Huesca. Just 27-years-old, he is given great freedom at the restaurant to create dramatically moody desserts that capture the seasonality of locally available ingredients.
Handsomely photographed in color throughout. Paperback. In Spanish.