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 newest issue includes the work of Jesús Escalera & Fernanda Covarrubias of La Posteria in Mexico; Gustavo Saez of 99 Restaurante in Chile; Thomas Alphonsine and Yann Brys of Dalloyau in France; Federico Zanellato of LuMi Bar & Dining in Australia; and a variety of Spanish pastry chefs, including Jesús Monedero of Restaurante Palio, Xavier & Josep Tomàs Pamies Sistaré of Forn Sistaré, and Paolo Casagrande & Xavi Donnay of Restaurant Lasarte.
Color photographs throughout. Paperback. In Spanish.