In Spanish
Pastry Revolution 24
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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.
Among the chefs featured in this issue are: Jordi Roca of El Celler de Can Roca, Claire Damon of de Gateaux et du Pain, Jesus Segura of Trivio, and Georgina Crespo of Fleca Balmes.
In Spanish only. Color photographs throughout. Paperback.
Published: May 4, 2017
