Pastry Revolution 59
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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.
This issue focuses heavily on the work of Fátima Gismero, whose interest in tradition lies at the heart of her desire to innovate. Raised in the family bakery run by her father and grandfather, she worked at Mugaritz and Disfrutar, and with the Adrià brothers before returning home to develop her own style.
She presents 52 recipes supported by more than 200 photographs.
Handsomely photographed in color throughout. Paperback. In Spanish.