Pastry Revolution 68

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 is dedicated to Raúl Bernal, a master chocolatier with a vivid and playful signature style.  In his interviews he discusses his work as a teacher, and the decision to leave his a career in Barcelona in order to open LAPACA, a chocolateria and bakery in his hometown of Huesca. 

Among the notable creations presented are: 

• A chocolate sculpture of a crab that must be seen to be believed
• Flan Croissant
• Birramisu (a portmentau of beer & tiramisu) 
• Lemon and Yuzu Truffles that look like tiny lemons
• Bonbon de queso

Paperback. Color photographs throughout. In Spanish.