Pastry Revolution 69
Shipping calculated at checkout
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 the imaginative baking of pastry educator and television personality Rocío Arroyo. Everything from simple croissants to imaginative illusion deserts are represented. in this issue Spanish classic bakes are really the star of the show, from the buñelos and bambas de nata to the cheese tartes. For the more modern bakes the Tarta San Marcos, a mascarpone tart with a brûlée-d top and fresh fruit, is especially inviting as well as the playfully plated carrot cake.
Paperback. Color photographs throughout. In Spanish.
