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.
Among the chefs highlighted in this issue are Albert Adriá and David Gil of Tickets in Barcelona; Yann Duytsche of Dolç, also In Barcelona; Luciano García of Almacén Ott Gourmet in Buenos Aires; Fernando Sáenz of Grate in Logroño, Spain; Angel Leon and Jesús Madueño of Aponiente in El Puerto de Santa Maria, Spain; Manuel Cortés of Terra I Pa in Barcelona; and Moncho López of Levadura Madre in Madrid.
In Spanish. Color photographs throughout. Paperback.