Pastry Revolution 70
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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 is dedicated to solely to ice creams, with flavors that run the gamut from familiar to otherworldly. These recipes come from seven chefs with companies based in Spain. As with Pastry Revolution, these recipes do assume that one owns the tools available in a professional kitchen.
Among the notable ice cream and sorbet flavors presented are:
- Banana leaf
- Beet, Cacao and Orange
- Mango Curry
- Yogurt and Fig Marmalade
- Almond, Lemon and Chamomile
Paperback. Color photographs throughout. In Spanish.
