In Spanish
Pastry Revolution 60
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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 focuses exclusively on Antonio García, the baker behind one of Spain's best bakeries: Panem. Along with his four siblings, García and his family have taken the craft to new levels, with their wide range of sourdough breads and sweet and savory pastries.
Paperback. Color photographs throughout. In Spanish.
