Montagud Editores of Barcelona and the team behind Apicius magazine have just begun this new pastry and bread periodical, named for the last dish served at elBulli (which was in turn named for the dessert created by Escoffier). Fans of the long-running Pastry Revolution will recognize this as a collection of that magazine’s best pieces. But while PR is published only in Spanish, Melba is in English and French.
Andoni Luis Aduriz, Albert Adriá, Massimo Bottura, Carlo Cracco, Claire Damon Will Goldfarb, Pierre Hermé, Makito Hiratsuka, Katsue Ishiga, Nadège Nourian, Jordi Roca, and Roger van Damme. Each dish is accompanied by a full-page presentation photo so that a wide variety of styles are on display.
Color photographs throughout. Paperback.