Pastry Revolution 32

$30 · Offered by Kitchen Arts & Letters

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. Featured in this issue are: Martin Benn of Sepia; Fernando Sáenz of Heladería Dellasera; Josep Maria Rodriguez of La Pastisseria; Laurent Moreno ; Fernando B. de Quirós of La Ecotahona de Ambroz; Mario Tortosa of Forn Europa; Carlos Mariel Daniel Kühne of Club Richemont. In Spanish. Paperback. Color photographs throughout.

• Binding: Hardcover

Found via Rare Books Intel, a search across rare-book dealers, auction houses and marketplaces worldwide.