Pastry Revolution 63
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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 celebrates David Gul, and features 65 of his creations created for national and international projects. For lovers of more unique flavors- a section featuring cheesecakes made with assorted pungent cheese varieties was particularly noteworthy in this issue, as are his work with fermentation and enzymes to add complexity his stunning deserts.
Paperback. Beautiful color photographs throughout. In Spanish
