Pastry Revolution 66
Shipping calculated at checkout
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.
While most issues provide coverage of several chefs, this issue focues on Javi Sanz and Juan Sahquillo of Albacete, Spain. The two young men recently won a Michelin star for their restaurant Oba, and the operate an affiliated grocery and tavern. Their use of ingredients is daring—colostrum, blackberry lees, smoked sourdough—and they blend sweet and savory archetypes freely.
Paperback. Beautiful color photographs throughout. In Spanish
