Pastry Revolution 58
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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 the sweet world of Hofmann, a one Michelin-starred restaurant that celebrates Catalan cuisine. The Hofmann universe also includes a cooking school, which will celebrate its 40th anniversary this year, and a pastry shop. Recipes are broken into 7 categories: pastries, individual, chocolates, snacks, restaurant desserts, petit fours, and bakery.
Also profiled in this edition are Horno de Julia, Mia Bakery, and Pannetone Artisan Bakery.
Handsomely photographed in color throughout. Paperback. In Spanish.