PASTRY 73. Nuño García, Ruth Gou, Enric Badia, José Manuel Marcos Candela

Montagud Editores' Pastry and Bakery Notebook, recognized with the National Gastronomy Award and winner of the Best Food Magazine at the Gourmand World Cookbook Awards, focuses on the key factors behind Spain's undeniable global appeal in pastry and baking. PastryRevolution, "La Pastry," quarterly publishes four pastry shops and/or bakeries with a unique and personal philosophy, offering a journey through the most outstanding national pastry scene. The workshops included in this Notebook cover the entire Spanish sweet spectrum. It features great figures and rising stars, world-renowned workshops, and emerging projects.

PastryRevolution 73, under the direction of Javi Antoja de la Rosa and the expertise of Alba Llacera, with photography by Xavi Olmos, presents the latest from Nuño García (Clan), José Manuel Marcos Candela (Crujiente & Candela La Gelateria), Enric Badia (Forn Elias) and Ruth Gou (Gou Pastisseria). Four projects that embody a way of understanding an essential artisan craft. Four workshops. Four concepts. Each with a unique and personal philosophy, contributing knowledge and showcasing excellence. All this across 180 pages and more than 100 photographs. 50 unreleased creations and more than 150 preparations.

From Nuño García's laminated pastries to José Manuel Marcos Candela's ice creams, passing through Enric Badia's breads and Ruth Gou's individual desserts. Undoubtedly, cross-sections of all pieces are included. All this and much more in PastryRevolution 73. The pastry and bakery recipes are complemented by a sweet cuisine section detailing the desserts from the restaurants published (simultaneously) in Apicius. Likewise, enriching in-depth interviews are included that, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, daily life, and dreams.

True to its principles as always, PASTRY offers more than ever.