Pastry Revolution 44

$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. Issue #44 focuses on sweet sauces, salsas dulces . Among the many chefs contributing are Martin Benn , erstwhile of Sepia in Sydney; Begoña Rodrigo of La Salita in Valencia; Frédéric Bau of Valrhona ; Toni Vera of Canal in Barcelona ; Rafael Charquero of Al Messila in Qatar; Davide Oldani of Restaurante D’O in Italy; and Fina Puigdeval of Les Cols in Girona. In Spanish. Paperback. Color photographs throughout.

• Binding: Hardcover

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