A Pastry & Bread Periodical.
Melba Pastry Magazine #3 is a professional journal dedicated to the world of dessert cuisine.
- Focuses on presenting you with the work of the world’s best bakers, pastry chefs and creators of desserts.
- Among the many leading chefs bakers featured in this issue are Albert Adrià, Eneko Atxa, Claire Damon, Yann Duytsche, Jordi Roca, Rhian Shellshear, and Toni Vera.
- Each dish is accompanied by a full-page presentation photo so that a wide variety of styles are on display.
- Languages: French/English
- Length: 360 pages.