Pastry Revolution 65
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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 the work of Antonio Cepas, whose love of baking was ignited after being recruited to occasionally help in his in-laws bakery. His Toledo based bakery Benipan emphasizes the beauties of the flours over the "tyranny of sourdough" and features a playful mix of french patisserie and classic Spanish sweets in his featured recipes. The issue also provides recipes for four of the bakeries' popular marmalades
Paperback. Beautiful color photographs throughout. In Spanish
