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Pastry Revolution 61

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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 highlights the work of Joanna Artieda. Having worked with some of the world's best chefs, Artieda now owns her own consulting firm and teaches in pastry schools. Recipes are broken into the four seasons to highlight her commitment to local goods and seasonal ingredients.

Paperback. Color photographs throughout. In Spanish.

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