{"title":"Pastry in eBook format","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis notebook has been awarded as the best publication in the world and is the only one in the sector to have received the National Gastronomy Award. It quarterly documents the avant-garde, culture, and design of great chefs.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"pastryrevolution-1-ebook","title":"PastryRevolution #1 (eBook)","description":"\u003csection class=\"section product-page-foot product-page-foot-01\" data-module=\"productPageFoot01\"\u003e\n\u003cdiv class=\"container\"\u003e\n\n\u003cdiv class=\"product-foot-tabs\"\u003e\n\n\u003cdiv class=\"tab-content\"\u003e\n\n\u003cdiv id=\"product-long-description\" role=\"tabpanel\" class=\"tab-pane active\"\u003e\n\n\u003cdiv class=\"product-foot-tab-content collapse\" id=\"collap-prod-long-desc\"\u003e\n\n\u003cdiv class=\"inset-foot-tab clearfix\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\u003cbr\u003ePãstryRevolution is a new publication from Montagud Editores with worldwide distribution that brings together pastry, baking, and sweet cuisine. It was born with the clear intention of satisfying the needs of the sector. It unites in a single publication the best professionals in pastry, baking, confectionery, and sweet cuisine who, issue after issue, present their latest works and studies. Tradition has always been a constant source of inspiration for the development of new creations in pastry and baking. PãstryRevolution is committed to the contemporaneity of both worlds, respecting and loving tradition, aware that new times mark a new way of doing things based on quality.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934153322828,"sku":"RPR1D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P1.jpg?v=1785487275"},{"product_id":"pastryrevolution-2-ebook","title":"PastryRevolution #2 (eBook)","description":"\u003csection class=\"section product-page-foot product-page-foot-01\" data-module=\"productPageFoot01\"\u003e\n\u003cdiv class=\"container\"\u003e\n\n\u003cdiv class=\"product-foot-tabs\"\u003e\n\n\u003cdiv class=\"tab-content\"\u003e\n\n\u003cdiv id=\"product-long-description\" role=\"tabpanel\" class=\"tab-pane active\"\u003e\n\n\u003cdiv class=\"product-foot-tab-content collapse\" id=\"collap-prod-long-desc\"\u003e\n\n\u003cdiv class=\"inset-foot-tab clearfix\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cdiv align=\"justify\"\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003eA 180-page publication by Montagud Editores with the best of pastry, bakery, and sweet cuisine. Worldwide distribution. Summary: Jordi Roca, Oriol Balaguer, Frank Haasnoot, Julián Arranz, Sergio Ortiz, Grégoire Michaud, Matíes Miralles, Pablo Conesa, Rafael Charquero, Francesc Pons, Josep Pascual, Xevi Ramon, Xavier Barriga, Andoni Luis Aduriz, Massimo BOttura, Rodrigo de la Calle, Jordi Butrón, and Xano Saguer.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934153519436,"sku":"RPR2D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P2.jpg?v=1785487275"},{"product_id":"pastryrevolution-3-ebook","title":"PastryRevolution #3 (eBook)","description":"\u003cdiv align=\"justify\"\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAbraham Balaguer.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The best croissant in Spain.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter croissant with milk.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter, caramel and apple croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter, vanilla and rose croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter, orange and chocolate croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coca de San Juan croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mojito croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003ePierre Hermé.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coffee tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Choux Café.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFran Segura.\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosep Maria Ribé. \u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMickaël Besse.\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJuanjo Padilla.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eNicolás Serrano.\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJesús Machi. Horno de San Bartolomé.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pumpkin bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sourdough San Bartolomé bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tea bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAntonio Cepas. Benipan.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Wheat, rye and seed loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Black olive, thyme and olive oil fougasse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tomato, oregano and olive oil fougasse.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003e Study on acorn bread.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003ePaco Pérez. Miramar.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Thai coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rocks.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Açaí.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Flowers.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tarantino.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafa Delgado.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- PãstryRevolution, kumquat-chocolate-almond.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bellini, cava and peach.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Citrus, sorbet-caramelized custard-rum-soaked.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Irish coffee, coffee-Irish whisky-cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Kalustyan's.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Red.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cherry ravioli, minty lemon cream and elderflower granita.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Taco, coconut-grapefruit-muscovado.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eBegoña Rodrigo.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, roasted apricot crémeux, Lapsang Souchong tea and pepper ice cream.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Yogurt sponge, fruits, basil and mint.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFernando Sáenz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Basil ajoblanco ice cream for dressing \"papas\".\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sweet\/sour cream of verjuice.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934153683276,"sku":"RPR3D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P3.jpg?v=1785487275"},{"product_id":"pastryrevolution-4-ebook","title":"PastryRevolution #4 (eBook)","description":"\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAlbert Adrià. Tickets\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"Dessert is a memory.\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mandarin tree.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chestnut cone.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Carrot cupcake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Strawberry and 3-milk ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Marshmallow worms.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Raspberry Pavlova meringue and vanilla ice cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Coffee and cigar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tickets cheese.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCristina García. Azurmendi\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Macaron, lemon cream and soft caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Yogurt cloud and red berries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Cherries with Ivoire lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eBegoña Rodrigo. La Salita\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Frozen nougat, candied nuts and gianduja cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Childhood.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCarito Lourenço. Vuelve Carolina\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Quince and goat cheese mille-feuille with sesame.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Carrot cannelloni, goat cheese cream and muscovado\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz. Grate\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Frozen nougat cream made with chicken broth and chamomile, accompanying a pickled partridge tapa.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Nougat ice cream with PX and orange juice.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAlejandra Hurtado.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"Dessert offers the opportunity to tackle challenges yet to be explored.\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Peach and red berry macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate and red berry cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Individual mandarin and blonde chocolate cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate and pear tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosep Maria Rodríguez.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- PãstryRevolution log.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Hazelnut nougat in textures.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Coffee-Coffee nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- La Pastisseria nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Raspberry-Cherry nougat.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Gold nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDaniel Álvarez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Choco-framboise tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate bars.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFrederic de Maeyer.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Croc-noisette tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Cupuaçu mousse cake, cassava cookie with coconut and coffee sago.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eEdmundo Artega.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Anoia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cu\u003eChristmas Special.\u003c\/u\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Xavier Barriga.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Josep Pascual.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- José Montero.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Francisco J. Vilchez.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafael Charquero\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Candied fruit panettone.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Restaurant breads.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Italian ciabatta.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Taggiasca olive bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDaniel Díez. La Tahona de Don Pío.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Roscón de Reyes (Three Kings' Cake).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Galician baguette.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Butter bun.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003ePainbio: École Internationale de Boulangerie.\u003c\/u\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934153814348,"sku":"RPR4D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P4.jpg?v=1785487275"},{"product_id":"pastryrevolution-5-ebook","title":"PastryRevolution #5 (eBook)","description":"\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosé Montejano (Cocentaina, Alicante)\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"Pastry needs a revitalization\" \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate, cinnamon, and mandarin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Caramelized brioche\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tiramisu éclair\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Roasted pumpkin cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate, peanuts, and salt.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCamila Fiol (Santiago de Chile)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"Pastry shops need to expand their variety\" \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Watermelon clouds, toasted flour and candied watermelon seeds\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rosemary calugas\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Bitter chocolate with gevuinas and smoked salt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Popcorn, caramel, and honey macarons\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eSergio Ortiz (Lepe, Huelva)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tonga, Hawaii, Papua, Tahiti, Samoa\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- All Blacks\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFrancisco Migoya\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"Pastry is pure science\" \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Hudson Valley Range\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ascending intensity\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Kanagawa Wave\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Porcelain\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pork rinds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eRamon Morató\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Honey and mató\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Gin cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFlours\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Wheat flours\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Starch\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Types of flours\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Properties\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Whole grain\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Applications\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJordi Morera (Vilanova i la Geltrú, Barcelona)\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Revolution in tradition \"The war of (bad) bread\" \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- German five-grain bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Semi-whole grain spelt loaf\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Whole grain rye bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Baker's coca\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rustic bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The truths and lies of wood-fired bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eLa Tahona del abuelo\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- From Cabanyal to the center of Valencia\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Barm bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"nl\"\u003e - Beer multicereal bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Spelt with oats and honey\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eStudy on acorn bread production\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003e\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRestaurant Breads by Rafael Charquero\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Green Bread's Walls\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pineapple and ginger bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eStudy on \"The 7 Trends of Contemporary Bakery\"\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Cruz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pink Panther\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fragrant grapes with lychees\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Streusel, yogurt snow, and flower nectar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Crunchy leaves, a nod to cappuccino\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eÁngel León\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"The sweet nuances of the sea\"\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Plankton under the microscope, vanilla, basil\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tea ice cream, melon soup, peppermint, and ginger\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Drunk with orange blossom and yogurt nuances\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Palo Cortado crumb, coffee with milk and chocolate ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFrancis Paniego\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The nest: Fresh walnuts, fresh cheese ice cream, and julienned peach\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mojito with banana and mint\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate spiral with sesame ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMartín Berasategui\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Frozen celery with granita liqueur, mango, beetroot, and fruits\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Toasted cream of cold coffee, hazelnut, and chocolate\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate and acacia honey with bitter Irish coffee\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Almond ice cream, sponge cake, truffle, and date water\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eWill Goldfarb\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Black rice pudding\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Igloo\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Children of all nations\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Humanity\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Citrus leaf sorbet\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Frozen béchamel for vegetable crudités\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934153945420,"sku":"RPR5D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P5.jpg?v=1785487274"},{"product_id":"pastryrevolution-6-ebook","title":"PastryRevolution #6 (eBook)","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\u003cstrong\u003e\u003cbr\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003ePierre Hermé\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Financier\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Ispahan\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Madagascar\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Ispahan Macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJordi Butrón and Xano Saguer\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eOriol Balaguer\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRamón Morató\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosep Maria Rodríguez\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Autumn\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Safari\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAlejandra Hurtado\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hollowed chocolates, chocolate and saffron\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tonka bean and red fruit nougat\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate and vanilla cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Madagascar\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Red fruit, marzipan and flower cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eSonia Arias\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sacher with raspberry ganache and chocolate mousse\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Apple confit with walnut and caramel crunch\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Vanilla crème brûlée wrapped in poached pear slices\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eThe 10 pastry shops to keep in mind in Spain\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eGeorgina Crespo\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Flour in my hands\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Grandfather's bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tritordeum bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fig, raisin, dried apricot and hazelnut bread\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAntonio Cepas\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- 100% rye bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rustic baguette\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rustic\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Ciabatta with Kalamata olive and bacon\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Wholemeal bread with plums and honey\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eThe old ovens\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The importance of the oven for proper baking\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eThe 10 bakeries to keep in mind in Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJorge Vallejo (Quintonil, Mexico)\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eRodolfo Guzmán (Boragó, Chile)\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003ePepe Rodríguez (El Bohío, Illescas)\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eGermán Carrizo and Carito Lourenço (El Poblet, Valencia)\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáez (Grate, Viana)\u003c\/u\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157156684,"sku":"RPR6D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P6.jpg?v=1785487274"},{"product_id":"pastryrevolution-7-ebook","title":"PastryRevolution #7 (eBook)","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\u003cstrong\u003e\u003cbr\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDaniel Lindeberg.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Muscovado brownie on an almond sablé with jasmine tea, hibiscus jelly, raspberry ganache, and red berries.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Choux with passion fruit cream, mango and milk chocolate ganache, and mango creamy with lime and coconut.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosep Maria Rodríguez.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tangerine-honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Red berry compote.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Josep Maria Rodríguez opens the second \"La Pastisseria\" in Barcelona\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eYann Duytsche.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Madagascar.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- White on white.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Leo.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cala Sa Tuna Tart.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCarito Lourenço.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burnt orange and orange blossom cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMarie Valdez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Dark chocolate with raspberry.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Canelés bordelais.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tropicana.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAnna Selga.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ‘Pastry 2.0’.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cream bite.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJordi Roca.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Interview with Jordi Roca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAnna Bellsolà.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Anna Bellsolà, passion for good bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Baluard bakery according to Anna Bellsolà.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hotel Praktik Bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tomato bread, pumpkin seed, oil, cheese and Provencal herbs.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Olive oil coca.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter, milk and sugar sandwich bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rustic bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDavid Baños.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- La Colegiala, from donut to good bread in Murcia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Conde Cake or “Recao”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Meat pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Durum wheat bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eIván Rodríguez - Carolina Vázquez.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Valladolid: From the pharmacy... to authentic bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Natural Sourdough Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whole rye bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whole spelt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cspan style=\"font-size: medium;\"\u003eBiscuits, cookies, dry pastries.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafael Charquero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio and coconut Damier.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Speculoos with chocolate and orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coffee \u0026amp; Yuzu Cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosé Montero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Diet cookies with prunes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosé Fuertes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Organic chocolate cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXavier Barriga\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Savory butter cookie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXevi Ramon\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFrancesc Pons\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Low-calorie tea pastries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003e Fermento de ideas.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The taste of bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003e Fina Puigdevall.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Apricot, vermouth, orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"nl\"\u003e - Cherries, anise, vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Summer garden.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Ice cream cake, burnt yolk and candied fruits.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen sheep's milk ricotta and basil flan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Peach and cinnamon sangria.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burnt white eggplant (honey, coffee and sheep's milk).\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eÓscar Velasco.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hazelnut, lemon, rosemary and mint shortbread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Banana, coffee and whiskey with tonka bean aroma.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen coconut, apple, brandy and quince paste.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate and passion fruit soup, hazelnuts, olives and curry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coffee cream, with cooked chocolate mousse and cocoa nibs.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDiego Guerrero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gin tonic shot.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Poached egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The Fish Tank.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Spring.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Boletus.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eChristophe Boucher.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Norwegian omelette.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lamb's lettuce, wasabi and nashi pear marinated with lime.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Strawberries and pickled radishes, parsley and white cheese emulsion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Beetroot and white chocolate with cocoa nibs and lemon sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burrata and mustard.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFrozen pages. Fernando Sáenz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fresh rosemary after-eight.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Black bread ice cream with thyme honey and walnuts.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eFOODSTYLE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Seven chefs cook with Passion, Roots and Avant-garde in London.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Montagud Editores promotes a day of gastronomic dissemination during Book Day.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- EspaiSucre. Six finalists compete for The Best Restaurant Dessert in Mexico.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Martin Braun, a group to know. Pastry, Ice Cream and Restaurant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Eneko Atxa enters the 50 World Best Restaurants, which awards Jordi Roca as Best Dessert Chef.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157287756,"sku":"RPR7D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P7.jpg?v=1785487275"},{"product_id":"pastryrevolution-8-ebook","title":"PastryRevolution #8 (eBook)","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\u003cstrong\u003e\u003cbr\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosé Ramón Castillo.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Fernando Gómez Carbajal.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Jamaica. Perlado.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolates.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003ePuri Morillo.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Flor Fotografías.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lemon and ginger tartlet.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Crêpe cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Antwerp.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Xoco-raspberry.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Nahua.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eCarito Lourenço.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Mikel Ponce.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tea time.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Caramelized brioche torrija with lemon cream.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDiego Lozano.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Sandro Souza.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- World of chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fig, cinnamon and mascarpone.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio, coconut and chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eEnric Rosich.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Enric Rosich.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Caramel macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Raspberry macarons.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Vanilla macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMiguel Chale.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Seville has a special (bread) flavor. Text: Fco. Javier Antoja.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Picnic Artisan Breads. Text: Miguel Chale.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gorgonzola and walnut bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whole wheat yogurt bread, with chocolate and apricots.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Oat, muesli and plum bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJoaquín Mor.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Carlota Rodríguez.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- JMOR. The new impulse of bread also exists in Teruel.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Round bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cristal bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Oil cañada.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafael Charquero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003eMore than croissants.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Rafael Charquero.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Kyoto Roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bicolor croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Grape and balsamic 'croquant'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Morera\u003c\/u\u003e.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003eText: Jordi Morera.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Montagud Editores Archive.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Where it all begins. Block 1: Kneading.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eQuique Dacosta. Quique Dacosta Restaurante. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Pelut i Pelat.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Liquid almond 'Farton'.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cooked horchata.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Liquid pumpkin fritter.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sweet potato 'Pastisset'.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Arrope and 'tallaetes' cocktail.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eBrian Campbell. Milse.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Laura Forest.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chestnut, apple, celery and chicory.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sable breton, feijoa, lemon, white chocolate and mint.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, jasmine, hazelnut, orange and caramel.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pumpkin, maple, walnut, espresso \u0026amp; caramelized white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Beet ball, beet, yogurt and thyme.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Roca. El Celler de Can Roca. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: El Celler de Can Roca.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sourdough.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Smile.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDiego Gallegos. Sollo.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Shakti de Raco.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The desert and the flower.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mushroom Trip.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Embers (Caramelized black Torrija).\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eVíctor Quintillà. Lluerna. 1 Michelin star. 1 Repsol Sun.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Álex Izquierdo.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Julia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Torrija, coffee and cocoa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mango and coconut ceviche.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- April.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFrozen pages. Fernando Sáenz. Obrador Grate\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Fernando Sáenz.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Summer sorbet, watermelon, tomato plant and jasmine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Melon ice cream with sweet wine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eThe Best Restaurant Dessert.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Álex Vera.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mexican Elsa Judith Olmos wins The Best Restaurant Dessert.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Winning Chocolate Dessert: Guava, New Zealand spinach, chocolate and cinnamon.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Winning Free Theme Dessert by Elsa Judith Olmos: Radishes, epazote, ginger and fennel flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Yogurt, white chocolate and basil. Florencia Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Milk chocolate, lychees, yuzu and hints of rose. Florencia Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Strawberry, cream, hibiscus, pennyroyal, cilantro and long pepper. Pol Contreras.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, pine flower, lemon and dill. Pol Contreras.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lime-Lemon Cocktail. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate and licorice namelake with avocado and banana. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whipped Gancia. Federico Guajardo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pumpkin pie with chocolate. Federico Guajardo.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Evoking my childhood. Aldo Benítez.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Malintzi Forest. Aldo Benítez.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Raíz restaurant in Mexico City hosts the international competition, sponsored by PãstryRevolution, after 3 editions held in Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- EspaiSucre's tribute to Pierre Hermé in Mexico.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157451596,"sku":"RPR8D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P8.jpg?v=1785487275"},{"product_id":"pastryrevolution-9-ebook","title":"PastryRevolution #9 (eBook)","description":"\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosep Maria Rodríguez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- PãstryRevolution Glass.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Vanilla and mango cut.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eThierry Mulhaupt.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Orange Tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Apricot and Butter Tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Plum and Cinnamon Streusel Tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Strawberry Tart with Arugula and Vanilla Olive Oil.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eSergio Ortiz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Natural Architecture. Vanilla Special\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Vanilla. Madagascar. Comoros. New Caledonia. Reunion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDaniel Roos.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate with Licorice Bubbles.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Banana.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Desert Flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Lemon Cube.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- ‘Triangular Drama’.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eCarito Lourenço.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Banana, Chocolate and Hazelnut Millefeuille (Tribute to PãstryRevolution).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Almond Bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mint Cloud with Chocolate Cookie and a touch of salt.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eLluís Estrada.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Signature Churros.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Basic Recipe.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Churro filled with Raspberry Cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Churro \u0026amp; Music.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Churro filled with Chocolate Cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eGeorgina Crespo.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Bread Making with Sea Water.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Poolish and Sea Water Baguettes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Sourdough Bread with Sea Water.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eEnrique García. Antonio Cepas.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Acorn Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Modern Formulas for a Historic Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Morera.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Types of Kneading.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRicard Mossi.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Bakery Made with Taste (and Gusto).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Multigrain Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Puff Pastry Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye, Raisin and Honey Bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Focaccia Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAntonio Manuel García.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- La Gracia de Dios Granada: Bread Made of Fantasy and Tradition in La Gracia de Dios.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- German Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Multigrain Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Virgen Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosep Pascual.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Braided Pieces, an Additional Attraction.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Braid, Knot and Roll from a single dough piece.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Braided Bread with Three Dough Pieces.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Winston Bread with Six Dough Pieces.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eVirgilio Martínez.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Coca Environment.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Dry Forest.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Barks and Resins.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Wild Jungle.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDavid Toutain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Apple Peels, Muesli, Caramel Ice Cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Millefeuille with Marjoram.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Cauliflower-Coconut\/White Chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pear.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFrancis Paniego.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Strawberries, Bread and Cheese.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tondeluna.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJesús Escalera \u0026amp; Fernanda Covarrubias.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Autumn.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Agave.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Cocoa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Strawberries, Yogurt and Pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- ‘Sugar Free’.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFernando Sáenz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Uses of Technique in Ice Cream Making.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The Use of Fats in Ice Cream Making.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157549900,"sku":"RPR9D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P9.jpg?v=1785487274"},{"product_id":"pastryrevolution-12-ebook","title":"PastryRevolution #12 (eBook)","description":"\u003cdiv align=\"justify\"\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAlejandro Montes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- \"It's Pastry's time\".\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Strawberry \u0026amp; cream cake 2.0.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Framboise cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio-cherry cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Xixona cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003ePaco \u0026amp; Jacob Torreblanca.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Luna coffee anise cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Desert flower cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eWorld Chocolate Masters\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- PEPE ISLA: Bonbon. Bun Ki. Pepe Isla. Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ABRAHAM BALAGUER: Terra Pastry. Foc Bonbon. Aire Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ANDRÉS MORENO: Mosaic. Floripondio. Málaga Bonbon.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAntonio Montalto.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Violet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Almond, lemon and oil cube.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMilena Vallejos.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate cake with pisco syrup, truffle and physalis jam.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cake with orange condensed milk dulce de leche, lúcuma, marzipan and gratinated meringue.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pancake cake, chantilly cream, vanilla-scented pastry cream, raspberry jam and dulce de leche.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eEaster\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Between tradition and modernity.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXevi Ramon.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- \"All breads must have a story\".\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cereal bread with prunes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Baker's coca.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eBeatriz Echeverría \u0026amp; Susana Gaona.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- El Horno de Babette. Passion for bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- 100% rye bread with chocolate.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eRamón Maciá.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Better Pan: Bread Lover Generation.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bread with oat flakes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Kamut and rye bread with cranberries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Wheat bread with natural sourdough.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eÁngel Ortiz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bread Workshop for 157 bakeries in Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- A space for the development of bread culture.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The \"bread workshop\", a new concept.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Assorted seaweed bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rye loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter brioche.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafael Arnal.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rafa Arnal, the young baker from Valencia who keeps his grandfather's sourdough.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sobrasada bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Torrijas season.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Butrón \u0026amp; Xano Saguer.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Espai Sucre.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Goat cheesecake with raspberry, red pepper and ginger.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Apple-vinegar, calvados and green anise sorbet.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJesús Sánchez.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, yogurt and cardamom paving.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Carrot, yogurt and mandarin.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Citricum.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Indiano dessert.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMarcos Morán.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Torrija with rice pudding ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Roasting.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burnt rice pudding cream.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cheesecake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eKiko Moya.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- In the spirit of a brioche, yeasts, butter and citrus peels.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Supermousse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJesús Escalera \u0026amp; Fernanda Covarrubias.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- La Postrería.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Black tear.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen pond.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Flower cone (small bites).\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Smile (tribute to Jordi Roca).\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz. Eneko Atxa.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen dressings.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157648204,"sku":"RPR12D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P12.jpg?v=1785487274"},{"product_id":"pastryrevolution-17-ebook","title":"PastryRevolution #17 (eBook)","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cstrong\u003e\u003cbr\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eRoger Van Damme. Het Gebaar. Belgium\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coffee.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Soleil.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMartin Benn. Sepia. Australia\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Plum blossom and goat's milk sorbet, alpine strawberry jelly and Kakigori.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Citrus.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mandarin, lemonade fruit, green tea.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Black truffle ice cream, hazelnut praline, rosemary and honey mousse, miso and malt cured egg yolks.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Milks.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pumpkin, miso and buckwheat cannoli.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003ePedro Subijana. Akelare. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The other apple tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Orange 'tocino de cielo' sheet with fruit leaves.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Red berry cake with candied fennel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Yogurt cupcake with hazelnuts, coffee air and grapefruit.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Turrón Xaxu with sparkling coconut ice cream and Jordan almonds.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosé Andrés. Minibar. United States\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Spring carrots.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate éclair.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- White chocolate asparagus.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bourbon peanuts.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMauro Colagreco. Mirazur. France\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lemon tart.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Orange blossom.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Apple and cilantro soup with yogurt sorbet.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cold red berry, beetroot and yogurt soup.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFernando Sáenz (Grate) and Ricard Camarena. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- 300% olive ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fermented vegetable sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Jura tasting sorbet.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cow fat and pickle ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAndrea Tortora. St. Hubertus. Italy\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Soufflé Sacher.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate millefeuille.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tarte tatin.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Classic pastries: Panettone.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eLuis Robledo. Tout Chocolat. Mexico\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachios, red berries and ginger.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Soft caramel bonbon with apricot and thyme.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lemon and white chocolate.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, vanilla and macadamia.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gianduja, coffee and chocolate cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, Mexican lime, almonds, panela.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMarijn Coertjens. The Peninsula. Hong Kong\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Irish coffee.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Discs.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Amethyst.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAlejandra Hurtado. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- White.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eThomas Marie. École Hôtelière de Laussane. France\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Traditional baguette.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Abbey bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fougasse.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Puff pastry brioche.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eXavier Barriga. Turris. Spain\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sweet citrus and orange liqueur fougasse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio marzipan and chocolate duo napolitana.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Raspberry marzipan and red berry brioche crowns.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Toasted butter Swiss braids.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eEduardo Bizkarra. Bizkarra. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fabiola.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pamitxa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bizkarra water bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter bun.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Carolina.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157746508,"sku":"RPR17D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P17.jpg?v=1785487275"},{"product_id":"pastryrevolution-19-ebook","title":"PastryRevolution #19 (eBook)","description":"\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eSPECIAL: The Perfect Macaron.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003eUtensils for making the perfect macaron. How to make the perfect macaron.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Miquel Antoja \u0026amp; Carme Ruscalleda (Sant Pau) Guanaja and pink pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Jordi Roca (El Celler de Can Roca) Violet ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Jesús Escalera \u0026amp; Fernanda Covarrubias (La Postrería) Avocado and lime. Mango and chipotle.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Nadège Nourian (Nadège Patisserie) Brie and honey.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pierre Hermé (Pierre Hermé Paris) Ispahan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pierrick Boyer (Le Petit Gâteaux) Blackberry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ricardo Vélez (Moulin Chocolat) #Montagud110Años.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Diego Lozano (Escola de Confeitaria Diego Lozano) Chocolate and paçoca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- José Ramón Castillo (QUE BO!) Café de olla; pulparindo; lemon and chia.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Martín Berasategui (Restaurante Martín Berasategui) Orange mousse.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Miguel Ángel de la Cruz (La Botica de Matapozuelos) Green pineapple.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Paco Morales (Noor) Strawberry with labneh and cilantro.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rafa Delgado \u0026amp; Nandu Jubany (Can Jubany) Crema catalana.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tim Clark (Cacao) Violet and blackcurrant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Nick Muncy (Coi) Macaron and Macaroon. Mango and chili. Coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Xavi Donnay (Lasarte. Barcelona) Tiramisu.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Gianluca Fusto (Gianluca Fusto Consulting) Passion fruit, apricot and saffron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Paolo Temesio (Roca Moo) Chocolate and triple sec.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Borja Gracia (Panda by Hattori Hanzo) Matcha green tea.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Alejandro Montes (Mamá Framboise) Raspberry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ricardo Granados (Theurel \u0026amp; Thomas) Multifloral honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Toño Pérez (Atrio) Beetroot, celeriac and caviar. Lemon and cardamom cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Luis Alonso \u0026amp; Paco Pérez (Miramar) Beetroot, apple and lemon. Beetroot, Brie de Meaux and black truffle.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Josean Alija (Nerua) Almond. Strawberry and Greek yogurt. Pumpkin and bergamot.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fina Puigdevall (Les Cols) Buckwheat and strawberries. Black truffle from La Garrotxa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Shaun Quade (Lûmé) Lamb's blood with Tanami apple and riberry. Pistachio skin ice cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Begoña Rodrigo (La Salita) Violet, roses and red fruits. Hazelnut and pigeon pâté.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Roc Suñé (La Massana) Smoked salmon and cheese, smoked on the spot.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Eneko Atxa (Azurmendi) Basil and blue cheese.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rafael Charquero Beni imo from Okinawa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Andoni Luis Aduriz (Mugaritz) Monk's navel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rubén Arnanz (Villena) Whisky.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Iván Vázquez \u0026amp; Jesús Sánchez (Cenador de Amós) Pasiega cheesecake. Piquillo pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Yolanda León \u0026amp; Juanjo Pérez (Cocinandos) Mascarpone and truffle.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Kiko Moya (L´Escaleta) Black and white garlic.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Régis Marcon (Régis \u0026amp; Jacques Marcon) Porcini\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAndrea Dopico. (Moments) Mandarin Oriental Barcelona. Barcelona. Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Roots\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pisco sour\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Crema catalana\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Las Vegas\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Miami\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDavid Johansen. (Kokkeriet) Copenhagen. Denmark.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The King of Denmark\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Apple pie\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Carrot cake\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Plums in wine\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eÓscar Velasco \u0026amp; Montse Abellà (Santceloni). Madrid. Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pear with licorice, pink pepper and smoked milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fennel panna cotta, avocado and lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pineapple with Port wine, corn, coffee and whiskey.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Passion fruit and truffle surprises.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Granita carrot, lime, dill, oats and ginger.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz \u0026amp; Begoña Rodrigo (Obrador Grate \u0026amp; La Salita). Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Valencian yogurt ice cream\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fresh oregano and olive oil ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eArnaud Delmontel. (À la Renaissance). Paris. France.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Le Confettis\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Le Josephine\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Spelt bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Lemon rye bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eSerge Aymami.Head Baker. (Restaurante Zaranda). Mallorca. Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- “Pain de campagne” with rye\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rustic white bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye bread with nuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rustic white bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye bread with nuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Wholemeal bread with seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- “Focaccia”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- “Croissant”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- “Mallorcan Donut”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFidel Pernía. (Panadería Masa Bambini). Seville. Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- “Mini burgers”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- 100% organic spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosé Trabanco.(Santa Eulalia) Madrid. Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Baguette\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Butter brioche\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Canelé Bordeaux\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157844812,"sku":"RPR19D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P19.jpg?v=1785487275"},{"product_id":"pastryrevolution-34-chocolate-ebook","title":"PastryRevolution 34 #Chocolate (eBook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e32 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e40 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e116 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e20 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e423 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e31,622 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eCHOCOLATE SPECIAL\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eTHEORY SECTION\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- History\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Cacao tree\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- From cacao tree to chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Products made from cacao beans\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate tempering\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate preservation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate tasting\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRESTAURANT DESSERTS WITH CHOCOLATE\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Gustavo Sáez (99 Restaurante)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Jason Brown (Maxwell-made)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Maurits van der Vooren\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Jordi Roca (El Celler de Can Roca)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mario Sandoval (Coque)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Begoña Rodrigo (La Salita)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pepe Solla (Casa Solla)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fina Puigdevall (Les Cols)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Roberto Ruiz (Punto MX)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCHOCOLATE PASTRY\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Paco Llopis (Utopick)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Alejandro Montes (Mamá Framboise)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Josep Maria Rodríguez (La Pastisseria)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ricardo Vélez (Moulin Chocolat)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Luis Robledo (Tout Chocolat)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCHOCOLATE BAKERY\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Antonio Cepas (Benipan)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ramón Maciá (Better Pan)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- José Roldán (Horno Don Roldán)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Xavi, Jordi and Toni Plana (Can Plana)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rafa Charquero Carlos Sesplugues (El Horno de Julia)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Florindo Fierro Lola Hortelano (Forn Beltran)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- María Cañizares (Rustic) Mario Tortosa (Forn Europa)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Xavier and Tomás Pàmies (Forn Sistaré)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- José Antonio Gª (El Horno de José Antonio García)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Juan Antonio Pérez (La Moderna)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Marc Padró (Forn de Pa Padró)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Javi Moreno (Pan Moreno)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Miguel Chale (Picnic Panes Artesanos)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tony Valls ((EPGPB)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Francesc ALtarriba (Bonblat\/Gluten 0%)\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934158041420,"sku":"RPR34D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P34.jpg?v=1785487275"},{"product_id":"pastryrevolution-38-hojaldre-masas-ebook","title":"PastryRevolution 38 #PuffPastry #Doughs (eBook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e38 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e342 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e65 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e10 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e32,737 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003ePUFF PASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- LAMINATED DOUGHS\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- PUFF PASTRY: ingredients; butter block and dough; turns; formulation; production phases; types of puff pastry; puff pastry defects.\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- FERMENTED PUFF PASTRIES: Factors influencing fermented puff pastries; production phases; types of fermented puff pastries.\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- SHEET DOUGHS: Phyllo dough; strudel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- CHOUX PASTRY: pie crusts; choux pastry.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;\u0026lt;strong\u0026gt;CREATIONS\u0026lt;\/strong\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Millefeuille. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Coffee millefeuille. Jordi Roca. El Celler de Can Roca. Girona.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Fruit band. Toni Vera. Canal. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Puff pastry waffle with grilled chicory. Régis Marcon. Restaurant Régis \u0026amp; Jacques Marcon.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Spice arlettes. Pierre Hermé. Pierre Hermé Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Cream crown. Toni Vera. Canal. Barcelona.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Best artisan butter croissant in Spain with chocolate. Toni Vera. Canal. Barcelona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Kouign-amann. Pierre Hermé. Pierre Hermé Paris. Paris, France.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Schnecken. Alejandro Montes. Mamá Framboise. Madrid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Puff pastry brioche with Piedmont hazelnuts and sea buckthorn; Puff pastry brioche with toasted pecan and maple syrup; Danish pastry with cranberry and Valencia almond, fennel pollen and wood sorrel flower. Daniel Lindeberg. Lindeberg Bageri \u0026amp; Konditori. Saltsjö-boo, Sweden.\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Burnt cream ‘Ensaïmada’. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Pear and milk chocolate cream ‘Hatillos’, white cheese sorbet flavored with Sichuan pepper. Frédéric Bau. Valrhona Ambassador. France.\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Mini strudel. José Montero. Pastry and bakery consultant and trainer. Spain.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Paris-Brest with Williams pear and vanilla. José Manuel Marcos. Crujiente Emotional Pastry. Redován, Alicante.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Chocolate éclair. Fabrizio Fiorani. Consultant and Pastry chef for BVLGARI. Tokyo, Japan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;\u0026lt;br\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Panem, a successful bakery... of five siblings: Two-color puff pastry bread with pistachio marzipan, griottines and chocolate; Baguette Respectus panis; Pan brié; 100% whole rye bread.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Panaderos Artesanos J. Sánchez, artisan bakers; Osman Darío Echevarry Marín \u0026amp; José Antonio Mena Peña; Spelt muffins; Chocolate and candied orange muffins; Muffins with 55% cocoa Belgian chocolate chips; Doughnuts; Celtic bread; Old bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Carmen Gourmet. New creations of breads and sweets; Carmen Marín, Natalia Patti \u0026amp; Cristobal Castillo; Spelt, corn and turmeric bread; Torta de Aranda; German bread; Rye and spelt bread; Brownie-coulant\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- 6 cookies 6; Oat and chocolate cookies. Mario Tortosa Trepat. Forn Europa. Barcelona; Pilaras chocolate and oat flake cookies. Carlos Sesplugues. Horno de leña Sesplugues - Panaderías Julia. Alcampell; Rice flour and chocolate cookies. Aroa Benavente. Armilla (Granada); Chocolate alfajores. Oil cookies. Esteban Silva. La Mar Dolça. Pollença (Mallorca); Perrunillas. Tony Valls. Escuela de Panadería del Gremio de Panaderos de Barcelona.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934158139724,"sku":"RPR38D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P38.jpg?v=1785487276"},{"product_id":"pastryrevolution-45-vegetalesenpasteleria-ebook","title":"PastryRevolution 45 #VegetablesinPastry (eBook)","description":"\u003cp\u003e\u003cspan\u003e29 authors\u003cbr\u003e\u003c\/span\u003e49 recipes\u003cbr\u003e147 preparations\u003cbr\u003e245 photographs\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVegetables also play a prominent role in the world of sweets.\u003c\/strong\u003e\n\u003cdiv\u003eTraditionally, vegetables and greens have been linked to savory cuisine, standing out for their mild and sweet flavor, among other qualities. For this reason, PãstryRevolution focuses on them to emphasize that they should also be present in sweet proposals. In this edition, vegetables are classified according to the part of the plant consumed, and their most important characteristics when cooking them are reviewed.\u003c\/div\u003e\n\n\u003cdiv\u003eLikewise, 49 creations are presented in which they are undisputed protagonists, by authors such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJordi Roca (El Celler de Can Roca***), Fina Puigdevall (Les Cols**), Martín Berasategui***, Miquel Guarro (Hofmann), Pierre Hermé, Alba Llacera (Aürt*), Rafael Charquero, Diego Guerrero (Dstage**), Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar**), Cédric Golet, Josep Maria Rodríguez (La Pastisseria), Marcos Morán (Casa Gerardo*), Francis Paniego (Echaurren**), Fernando Sáenz (DellaSera) and Frank Haasnoot.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBakery section: In this edition, we have 3 reports on bakeries, with their corresponding formulas; and, in addition, the recipe for the Best Ensaimada in the World 2020.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePanaderías Julia\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Alcampell, Huesca) Carlos Sesplugues, along with his wife Julia, has several bakeries in the province of Huesca; being very active on social networks and, therefore, very well known nationally. This is the second time they appear in PãstryRevolution and now they present three new breads: 'Spelt bread with fried corn', 'Durum wheat rimacinata and chia bread' (traditional from southern Italy) and their 'Wine bread with walnuts and raisins'.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBou (Barcelona)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eJosé Bou represents the third generation at the head of this chain of bakeries in Barcelona, which wants to serve 'neighborhood bread' of the highest quality. It also stands out for its pastry. He presents two bread recipes ('Village bread' and 'Multigrain bread') and several pastry recipes.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eFleques PA PA (Figueres, Girona)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis traditional Catalan bakery in Figueres (Girona) presents five traditional breads from the area. They are very interesting for their ecological and kilometer-zero characteristics.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePastisseria Can Pons (Mercadal, Menorca)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe famous pastry shop has been awarded the prize for the Best Ensaimada in the World 2020. Exclusively for PãstryRevolution, it presents its recipe and elaboration process.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934158238028,"sku":"RPR45D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P45.jpg?v=1785487276"},{"product_id":"pastryrevolution-46-alcohol-ebook","title":"PastryRevolution 46 #Alcohol (eBook)","description":"\u003cp\u003e\u003cstrong\u003e180 pages \u003cbr\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e37 recipes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e98 preparations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e245 photographs\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePastry in eBook format\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEnglish\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eSince the beginning of time, alcohol has been a symbol of pleasure, celebration, and communion. It is also known for enhancing the senses and feelings of friendship; for its role in religious cults, as legend has it, it facilitates communication with the gods; and for opening the mind to unknown worlds, thereby stimulating creativity. Unfortunately, all of this is the result of a certain intoxication. It is due to its depressive effects on brain functions. Depending on the amount consumed, it interferes with memory, concentration, thought, coordination, language, and vision. Food, especially fatty food, delays the passage of alcohol from the stomach to the small intestine and, consequently, to the blood. Similarly, the intensity of its effects is approximately half compared to tasting on an empty stomach. Therefore, pairing dishes and desserts with alcohol is a good solution to enjoy it without suffering any harmful consequences, such as the dreaded hangover (which is simply a mild withdrawal syndrome); it is even better if it is used to prepare rich and generous sweet bites, such as tiramisu and Black Forest cake. These pages aim to highlight the virtues of alcoholic beverages in gastronomy in general and in pastry in particular. Similarly, the characteristics of each one are explained, paying attention to its production process and the organoleptic characteristics it can bring to each proposal. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDelve into the world of alcohol in the sweet universe with Jordi Roca, Will Goldfarb, Frédéric Bau, Josep Maria Rodríguez, Claire Heitzler, Fina Puigdevall, Pierre Hermé, Mario Sandoval, Rafael Charquero, María Fernanda Avendaño, Begoña Rodrigo, and Cédric Grolet. And don't forget that at PãstryRevcolution, we publish the most revolutionary content in the world of baking. In this edition, we feature Tony Valls, Enric Prats from Forn del Banys, José Roldán, Javier Lumbreras from Tahona Goyesca, and María Elena Helen and Alberto Recio from Helen Okindegia.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934158401868,"sku":"RPR46D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P46.jpg?v=1785487274"},{"product_id":"redvolution-pr48-ebook","title":"REDvolution #PR48 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e180 pages\u003cbr\u003e 85 unpublished recipes\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e339 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e59 authors from 21 different countries\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eAll in red. 85 monochromatic creations that cover all kinds of pastry preparations and culinary techniques.\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eEnjoy these 180 pages with exceptional protagonists:\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eMiquel Guarro, Josep Maria Rodríguez \u0026amp; Ana Jarquin, Jordi Butrón, Bart de Gans, Roc Suñé, Jordi Roca, Adrià Bou, Alejandro Fernández, Andrey Baglay, Ángel R. Betancourt, Cristina García, Beatriz Fernández, Carito Lourenço, Carles Codina \u0026amp; Paul Rouire, Fernando Sáenz, Fabrizio Fiorani, Diego Lozano, Cristina Lirola, Fátima Gismero, Florent Margaillan, Florencia Raimundo, Eduardo Quintana, Francisco Broccolo, Francisco Migoya, Iván Agustí, Gurkan Kilink, Juliana Penteado, Yun Eunyoung, Joanna Artieda, Julia Calvarro, Martin Benn, Lorenzo Cogo, Manuel Bouillet, Marie Havnø Frank, Julien Perrinet, Martyn Meid, Mauro Pompili, Maya Sittisuntorn, Kirk Westawey, Paolo Temesio, Nacho Manzano, Pablo Queijo, Xavi Donnay, Thibault Hauchard, Pepe Solla, René Frank, Paco Morales, Sergey Rulev, Mario Sandoval, Simon Colaccino, Joaquin Soriano, Toni Vera, Will Goldfarb, Jane Porkhacheva, Nicola Morgandi Prado, Sela Priego, Andrés Albite and Carlos Palmeiro.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934213321036,"sku":"RPR48D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P48.jpg?v=1785487276"},{"product_id":"verde-pr49-ebook","title":"Green #PR49","description":"\u003cp\u003e \u003cspan\u003e180 pages\u003c\/span\u003e  \u003cbr\u003e68 unpublished recipes\u003cbr\u003e 289 preparations\u003cbr\u003e 26 authors from 18 different countries\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan\u003eAll in green. Nearly 70 monochromatic creations that cover all kinds of pastry preparations and culinary techniques.\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cspan style=\"color: rgb(0, 128, 0);\"\u003e\u003cstrong\u003eJosep Maria Rodriguez and Ana Jarquin, Yun Eunyoung, Manuel Núñez and Carles Ramon, Miquel Guarro, Nicolás Pierot, Diego Lozano, Carito Lourenço, Fátima Gismero, René Frank, Andrey Baglay, Joanna Artieda, Paco Morales, Toni Vera and Daniela Bertucci, Jordi Butrón, Jordi Roca, Joaquin Soriano, Rafa Delgado, Francisco Migoya, Will Goldfarb, Martin Benn, Carles Codina, Ángel R. Betancourt, Alexei Grebenshchikov, Jane Porkhacheva, Alejandro Tuero, Jeffrey Tan, Nelly Robinson and Gavin Ganda, Martyn Meid, Manuel Bouillet, Max Boonthanakit, Alain Ducasse, Pepe Solla, Mario Sandoval, Mauro Pompili and Maya Sittisuntorn, Josean Alija, Nacho Manzano, Simon Colacino, Camila Marcías, Andrey Rudkov, Julien Perrinet, Adrià Bou,  Fabrizio Fiorani, José Carlos García, Nina Tarasova, Marie Havnø Frank, Fernando Sáenz, Nuño García, Tomeu Arbona, Mario Tortosa, Pedro Díaz, Rafael Charquero, Jordi and Toni Plana, Tony Valls, Alberto Recio, Helen Okingedia, Francesc Altarriba.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934215811404,"sku":"RPR49D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P49.jpg?v=1785487274"},{"product_id":"blanco-pr50-ebook","title":"White #PR50","description":"\u003cp\u003e \u003cstrong\u003e180 pages\u003cbr\u003e 75 unpublished recipes\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e298 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e53 authors from 19 different countries\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan\u003eAll in white. Nearly 70 monochromatic creations that cover all kinds of pastry preparations and culinary techniques.\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eJordi Roca. Josep Maria Rodríguez \u0026amp; Ana Jarquin. Miquel Guarro. Toni Vera. Daniela Bertucci. Martin Benn. \u003cspan\u003eFather\u003c\/span\u003e Morales. Fernando Saenz. Rafa Delgado. David Andres. Diego Gallegos. Adrià Bou. Mario Sandoval. Alexey Presniy\u003c\/strong\u003e \u003cstrong\u003e. Toni Rodriguez. Alexis Bouillet. Nelly Robinson \u0026amp; Gavin Ganda. Despite Plaice. Julien Perrinet. Simon Colacino. Begoña Rodrigo. Will Goldfarb. Cristina Lirola. Diego Lozano. Andrey Balglay. Fabrizio Fiorani. Thibault Hauchard. Alain Ducasse.... and many more!!!!\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAn essential issue to know what the current trend is in the world of pastry and baking.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934218891596,"sku":"RPR50D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P50.jpg?v=1785487275"},{"product_id":"black-sweet-matters-pr52-ebook","title":"Black Sweet Matters #PR52 (eBook)","description":"\u003cp\u003e \u003cspan\u003e180 pages\u003cbr\u003e\u003c\/span\u003e 55 unpublished recipes\u003cbr\u003e 267 preparations\u003cbr\u003e 46 authors from 7 different countries\u003cbr\u003e 222 photographs\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eBreak Wall. Dinara Kasko. Pastry chef. Kharkiv, Ukraine.\u003c\/span\u003e\n\u003cdiv\u003e The Dark Side of the Moon. Miquel Guarro. Hofmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Tiramisu bar. Dimitri Fayard. Chocolate Academy Chicago. Chicago, United States.\u003c\/div\u003e\n\n \u003cdiv\u003eChocolate and Fondillón. Carito Lourenço. Fierro. Valencia.\u003c\/div\u003e\n\n\u003cdiv\u003e 100% chocolate tartlet. Yun Eunyoung. Garuharu. Seoul, South Korea.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Los Bejucos DO cocoa cake. Jordi Roca. El Celler de Can Roca. Girona.\u003c\/div\u003e\n\n\u003cdiv\u003e Carob textures. María Gómez. Magoga. Murcia. Millot chocolate and sobacha.\u003c\/div\u003e\n\n\u003cdiv\u003e Ausias Signes. Tatau. Huesca.\u003c\/div\u003e\n\n\u003cdiv\u003e Carob. Paco Morales. NOOR. Córdoba.\u003c\/div\u003e\n\n\u003cdiv\u003e Black Forest. Miquel Guarro. Hofmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate sponge, toasted black sesame and spices. Miquel Guarro. Hofmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e The screws you're missing. Franchesko Vera. Gamberro. Zaragoza.\u003c\/div\u003e\n\n\u003cdiv\u003e Black\/White. Alexey Presniy. Pastry Chef. Saint Petersburg, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e The skull. Jane Porkhacheva. Pastry Chef. Moscow, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e Peca'n'rom Pol Marginedas. Hoffmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Praline 'Croissant'. Toni Vera. Channel. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e 'Croissant au cacao' and 'Pain au chocolat'. Alexis Bouillet.\u003c\/div\u003e\n\n\u003cdiv\u003e Twins' creative lab. Taipei, Taiwan. Black croissant.\u003c\/div\u003e\n\n\u003cdiv\u003e Adrián Ruiz. EPGB. Barcelona.\u003c\/div\u003e\n\n \u003cdiv\u003eCalamari sandwich. Javier Sanz and Juan Sahuquillo. Cañitas Maite. Casas-Ibáñez, Albacete.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Dark chocolate, rum, coffee and vanilla. Albert Sastregener. Bo.TiC. Corsá, Girona.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate tablet duo. Lauren V. Haas. Chocolate Academy Chicago and Montreal. Chicago, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate biscuit tartlet. Rocío Arroyo. Pastry Chef. Santa Cruz de Mudela, Ciudad Real.\u003c\/div\u003e\n\n\u003cdiv\u003e Kerala chocolate, smoked pecan nut, black cardamom, and Madagascar pepper. Alexei Grebenschikov. Bobo. St. Petersburg, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e 100% Millot. Josep Maria Rodríguez and Ana Jarquin. The Pastisseria. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Pure chocolate Josep Maria Rodríguez and Ana Jarquin. The Pastisseria. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Black sesame and calamansi éclair. Manuel Bouillet. Twins' creative lab. Taipei, Taiwan.\u003c\/div\u003e\n\n\u003cdiv\u003e Pinecone. Antonio Bachour and Samira Saade. Bachour. Miami, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate and banana. Antonio Bachour and Samira Saade. Bachour. Miami, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate and calamansi. Antonio Bachour and Samira Saade. Bachour. Miami, United States.\u003c\/div\u003e\n\n \u003cdiv\u003eThe almond, from origin to evolution 94 Fátima Gismero. Fátima Gismero Pastry Shop. Pioz, Guadalajara.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate cake with salted caramel and feuilletine pailleté crisp. Manuel Jesús Lobo. Skina. Marbella.\u003c\/div\u003e\n\n\u003cdiv\u003e Cane sugar candy. Julen Urtasun. I+Desserts. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Black olive hot dog with caramel chocolate cream. Pepe Solla. Casa Solla. Poio, Pontevedra.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Mexican cocoa shells filled with dulce de leche. Francisco Migoya. Modernist Cuisine. Seattle, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Black chromaticism. Lucia Freitas. A Tafona by Lucia Freitas. Santiago de Compostela.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate, sobacha and milk. Mauro Pompili and Maya Sittisuntorn Marble Dessert Bar. New York, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Sardine. Inês Freitas and Francisco Siopa. Lab by Sergi Arola. Sintra, Portugal.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate tartlet, pecan nut, aged rum and raisins.  Andrey Baglay. Pastry Chef. Saint Petersburg, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e John Torres. La Panotheca Bakery. Madrid.\u003c\/div\u003e\n\n\u003cdiv\u003e Josep Ginebra. Forn Ginebra. Barcelona.\u003c\/div\u003e\n\n \u003cdiv\u003eOswaldo Brito \u0026amp; Jordi Mestre. Pa de Kilo. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Tony Valls. Bakery School of the Barcelona Bakers' Guild.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934220104012,"sku":"RPR52D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P52.jpg?v=1785487274"},{"product_id":"200-postres-imprescindibles-pr47-ebook","title":"200 Must-Try Desserts #PR47","description":"\u003cp\u003e \u003cstrong\u003e228 pages\u003cbr\u003e 89 authors\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e200 recipes\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e759 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e213 photographs\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003eThose who forget their past lose their identity. This maxim constantly guides us at this publishing house, founded in 1906. We are aware of the uncertain times the industry is experiencing. However, we want you to know that from PãstryRevolution and Apicius, the sister publication of the magazine you hold in your hands, we will continue riding into the future with more strength than ever. Looking back is sometimes essential to understand, comprehend, assimilate, and, ultimately, know where the industry is headed.\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eEnjoy these 200 creations from the protagonists of the culinary revolution of the last 20 years.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eAuthors (in alphabetical order):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlbert Adrià, Alex Atala, Alexandre Bourdas, Alexandre Couillon, Ana Ros, Andoni Luis Aduriz, Andrés Madrigal, Anna Claudia Grossi \u0026amp; Paolo Lopriore, Aurelio Morales, Elena and Juan Mari Arzak, Eneko Atxa, Enrico Cerea, Roberto Cerea, Enrique Olvera, Fernando Sáenz, Ferran Adrià, Fina Puigdevall, Frédéric Bau, Benito Gómez, Carlos García, Carme Ruscalleda, Ciccio Sultano, Corrado Assenza, Curro Noriega \u0026amp; Mario Ríos, Dabiz Muñoz, Dani García, Dani Lechuga, Dani Serra, Davide Scabin, David Toutain, Davide Oldani, Diego Guerrero, Gastón Acurio, Grant Achatz, Helena Rizzo \u0026amp; Daniel Redondo, Hiroshi Sokawa, Jesús Escalera \u0026amp; Fernanda Covarrubias, Jesús Sánchez, Jordi Butrón, Jordi Roca, Jordi Cruz, Josean Alija, Josep Armenteros, Josep Maria Rodríguez, Ken Oringer, Kiko Moya, Kobe Desramaults, Koldo Rodero, Magnus Nilsson, Mario Sandoval, Manolo de la Osa, Marcos Morán, María José Sanromán, Martín Berasategui, Massimiliano Alajmo, Matias Perdomo, Miguel Ángel de la Cruz, Miguel Sánchez Romera, Nacho Manzano, Oliver Peña, Oriol Balaguer, Oriol Castro, Oriol Rovira, Paco Morales, Paco Pérez, Paco Roncero, Paco Torreblanca, Pascal Barbot, Paul Liebrant, Pedro Sánchez, Pedro Subijana, Pepe Rodríguez, Pierre Gagnaire, Quique Dacosta, Ramon Morató, René Redzepi, Ricardo Sotres, Rodolfo Guzmán, Rodrigo de la Calle, Sergi Arola, Sergio Herman, Shintaro Terada, Toño Pérez, Will Goldfarb, Xune Andrade, Yann Duytsche, Yoshihiro Narisawa.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934220988748,"sku":"RPR47D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P47.jpg?v=1785487274"},{"product_id":"pastryrevolution-11-ebook","title":"PastryRevolution #11 (ebook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e(ebook)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cbr\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDenise Theurel Thomas. Irving Quiroz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mezcal macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Religieuse with rice pudding, Mexican coffee, and vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mole macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Piloncillo sablés.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMao Montiel.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"The sweet revolution will arrive in 2015.\"\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Broken egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Citrus basil bonbon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Earl Grey tea bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fried garlic praline bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eChad Robertson.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chamomile and kamut shortbreads.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Apple and walnut cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Sablé 50\/50.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye cookies with chocolate and salt.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eGurkan Kilinc.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pistachio, lychee, and raspberry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Hazelnut explosion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate, passion fruit, and salted caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eYoulin Ly.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- 'Angel Cake': The Japanized cake by Ciel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003ePablo Conesa. Rebeca Ruíz.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Stone-ground wheat sourdough bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\u0026gt;- Spelt bread with organic honey.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify\u003e- Organic whole rye bread with seeds, malt, and rye sourdough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMikel Galparsoro.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Galparsoro Okindegia: 77 years of history in San Sebastián.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- My vision of baking.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- My business concept.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Oat bread \/ Olo ogia.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Traditional French bread baked with a back (24 h).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Barley bread with low-QF solid levain.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Melilla or the border of diversity.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The bread of all flavors.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pita bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eÁngel J. Rodríguez.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- La Tahona de Sotillo: the bread that Ávila deserves.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- My sincere opinion...\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Galician bun with olives.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Puff pastry bar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Autumn bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Vicenta's rings.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eKatsuei Shiga.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- French bread in Tokyo... better than in Paris.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Interview.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rustic bread with pure wheat flour.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye bread with fermented dough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye bread with walnuts.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Country bread, baked with poolish.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAntonio Bachour.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"This profession is meaningless without passion.\"\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Goat cheese soup with beetroot sponge.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mango and basil vacherin.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMario Sandoval.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Bergamot macaron.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Piña colada.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRoger van Damme.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Celebration.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Panna cotta with drops of strawberry, mint, and white chocolate coulis.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Strawberry terrine with basil ice cream and yogurt sauce.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Cruz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Goat's milk, curdled and infused with cocoa, caramelized honey, vanilla, and toasted pine nuts.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Smoked earths, banana, coffee, cocoa, vanilla, and bourbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXanty Elías.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The ages of wine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The poor man's French toast.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate, citrus, coconut, and mint.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRégis Marcon.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Banana skewer with morels seasoned with balsamic vinegar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chestnut tartlets.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMiquel Guarro.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Hazelnuts on the tree.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eBen Shewry.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Attica or the desserts of Australia's best restaurant.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Uses of technique in Ice Cream Making.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Excellence in the ice cream making process.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eFOODSTYLE\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Noelia Zaragoza is Lavazza's national barista champion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Intersicop 2015 convenes Spanish bakery and pastry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Josep Maria Rodríguez and Jordi Morera, awarded as best young artisans in Catalonia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Aponiente in Spain and Belcanto in Portugal, the 2 new two Michelin stars for 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Five new Repsol \"Suns\" for Spain and one for Portugal.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rocambolesc ice cream parlor opens a new location in Madrid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Emotional presentation of the book and video 'Sweetology'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cspan\u003e- Francis Paniego presents 'El Portal del Echaurren' to society.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57586976325964,"sku":"rpr11d","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P11.jpg?v=1785487275"},{"product_id":"pastryrevolution-23-ebook","title":"PastryRevolution #23 (ebook)","description":"\u003cdiv\u003e\u003cstrong\u003e180 pages\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e91 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e214 photographs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e(ebook)\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cdiv\u003e\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003eAlbert Adrià and David Gil (The dessert chefs of Barcelona, elBarri)\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- The global volcano of sweet cuisine is erupting, by Jãvi Antoja de la Rosa\u003c\/div\u003e\n\n\u003cdiv\u003e- Tickets: Coulommiers Cheesecake \u0026amp; Pumpkin with candied pumpkin \u0026amp; Apricot Pizza\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Pakta: Roasted Cherimoya \u0026amp; Yuba with figs \u0026amp; Homemade Ume\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Hoja Santa: Zero Maya \u0026amp; Corn \u0026amp; Banana Gordita with cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Niño Viejo: Pumpkin with tacha \u0026amp; Corn Flan \u0026amp; Tamarind and Pineapple Paleta\u003c\/div\u003e\n\n\u003cdiv\u003e- Bodega 1900: Strawberry Aspic \u0026amp; Yogurt with pecan nut and fresh figs\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eYann Duytsche (Dolç)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Offering humanity from serenity, by Anna Tusell\u003c\/div\u003e\n\n\u003cdiv\u003e- Tatin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Arlette de Dulce y pasión\u003c\/div\u003e\n\n\u003cdiv\u003e- Raspberry Millefeuille\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Coconut, raspberry and lychee\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Istanbul\u003c\/div\u003e\n\n\u003cdiv\u003e- Aless (chocolate, raspberry and fig tart)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eLuciano García (Almacén Ott Gourmet. Argentina)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Doing simple things extraordinarily well, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Raspberry Vacherin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Subtle lemon tart, fresh fruit and lime crisp\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Pistachio, chocolate and almond Savarin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Coconut, raspberry and lychee\u003c\/div\u003e\n\n\u003cdiv\u003e- Creamy raspberry tart\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eFernando Sáenz (Grate)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- The guardian of the cold, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- The ice cream maker who has overcome the impossible, by Pablo García Mancha\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003eAponiente, the bread that came from the sea\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- Ángel León and Jesús Madueño, by Fco. Javier Antoja Giralt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Shrimp focaccia\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Pretzel or sailor's knot\u003c\/div\u003e\n\n\u003cdiv\u003e- Marine roll\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Mollete\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- White bread with sourdough\u003c\/div\u003e\n\n\u003cdiv\u003e- Round bread with seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Sandwich bread with hazelnuts and raisins\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Butter breadsticks\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Sesame crackers\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eThe bakery, a profession of the future (Manuel Cortés)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Creating the future\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Bread with energy: amaranth and chia\u003c\/div\u003e\n\n\u003cdiv\u003e- Artisan loaf\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Oat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Buckwheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eTradition is modernity (Moncho López, Levadura Madre)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- The philosophy of Levadura Madre\u003c\/div\u003e\n\n\u003cdiv\u003e- Rustic loaf\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Rye and walnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Multi-grain\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57586978718028,"sku":"RPR23D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P23.jpg?v=1785487275"},{"product_id":"63-postres-cromaticos-pr51-ebook","title":"63 CHROMATIC desserts","description":"\u003cp\u003e \u003cstrong\u003e180 pages\u003cbr\u003e 63 unpublished recipes\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e266 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e53 authors from 17 different countries\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eTangerine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eLauren V. Haas. Chocolate Academy Chicago and Montreal. Chicago, United States.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePumpkin, mango, sea buckthorn and cinnamon\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlexey Grebenshchikov. FOOL. Saint Petersburg, Russia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePineapple, white miso, lemon and chamomile\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMiquel Guarro. Hoffmann. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eYellow daisy\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMiquel Guarro. Hoffmann. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eCarrot cake\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJoanna Artieda. Advisor and pastry chef. Pamplona, ​​Navarra.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMelon\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eFabrizio Fiorani. Advisor and pastry chef. Rome, Italy.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eSweet Curry\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJoão Cura. Clam. Porto, Portugal.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eInspiration, passion\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJosep Maria Rodríguez \u0026amp; Ana Jarquin. The Pastisseria. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eOrange\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJosep Maria Rodríguez \u0026amp; Ana Jarquin. The Pastisseria. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eInfinitely apricot and osmanthus\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlexis Bouillet. Consultant and pastry chef. Taipei, Taiwan.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMango and cheese log\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlexis Bouillet. Consultant and pastry chef. Taipei, Taiwan.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMandarin cloud\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJordi Roca. El Celler de Can Roca. Girona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eWhiskey cake\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eJordi Roca. El Celler de Can Roca. Girona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePineapple, carrot, lemon and olive oil\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMauro Pompili \u0026amp; Maya Sittisuntorn. Marble Dessert Bar. New York, United States.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eSicily\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlexey Presniy. Pastry chef. Saint Petersburg, Russia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePassion fruit, caramel and licorice tart\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eCamila Marcías. Vanderlyle. Cambridge, United Kingdom.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eTocino de cielo\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eDani Lechuga. Bardeni. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePineapple frosting with yogurt and basil and mint pesto\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eRafa Delgado. Torres Brothers Kitchen. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMille-feuille of brick pastry with madame cream and saffron honey\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eRocío Arroyo. Pastry chef. Santa Cruz de Mudela, Ciudad Real.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eCustard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eFrancisco Zafra. Estimate. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMango, saffron, anchovy oil sponge cake and passion fruit sponge\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAdrià Bou. Terram. Girona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePumpkin\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eBegoña Rodrigo. La Salita. Valencia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eAlcarria\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eFatima Gismero. Fatima Gismero Pastry Shop. Pioz, Guadalajara.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePear in syrup, red wine and spices\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAusias Signes. Tatau. Huesca.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMango and calamansi\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJeffrey Tan. JT Pâtisserie. Penang, Malaysia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eLemon pie\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eToni Vera. Canal. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMango tart and coconut rice pudding\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJulien Perrinet. Park Hyatt Tokyo. Tokyo, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eCooper candy\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJoaquin Soriano. CJSJ. Taichung, Taiwan.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eminiyuzu\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJoaquin Soriano CJSJ. Taichung, Taiwan.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eStone fruits, almond, Albariño wine and elderflower\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eLucia Freitas. A Tafona by Lucia Freitas. Santiago de Compostela.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePumpkin, eucalyptus and carrot\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlbert Sastregener. Bo.TiC. Corsá, Gerona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePineapple, passion fruit, mango and dill gyoza\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlbert Sastregener. Bo.TiC. Corsá, Gerona.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eBaba al ron\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMaxime Maniez. Stay. Seoul, South Korea.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eYogurt and elderberry mousse, hazelnut, apple and pear\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eNacho Manzano. Casa Marcial. Arriondas, Asturias.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eFrozen orange bowl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMax Boonthanakit. Blue by Alain Ducasse. Bangkok, Thailand.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eC2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eDiego Lozano. Casarìa and Escola de Confeitaria. São Paulo, Brazil.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMini lemon\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJane Porkhacheva. Pastry chef. Moscow, Russia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eVegan mango and passion fruit cake\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eJane Porkhacheva. Pastry chef. Moscow, Russia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eLego piece\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eSylwia Grodzka. Pani Foremka. Mysłowice, Poland.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eThanise\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eSimon Colacino. Matilda 159. Melbourne, Australia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eLemon ice cream and hazelnut\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eThibault Hauchard. Alain Ducasse at The Dorchester. London, United Kingdom.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eCitrus fruits, Timut pepper and mint\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eThibault Hauchard. Alain Ducasse at The Dorchester. London, United Kingdom.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMango from the Axarquía region in different textures\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eDiego Gallegos. Sollo. Fuengirola, Málaga.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eSangria and tapas\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eCarito Lourenço. Iron. Valencia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePassion fruit and mango baba\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eFlorent Margaillan Grand-Hôtel du Cap-Ferrat. Saint-Jean-Cap-Ferrat, France.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMango chocolate tablet\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eFrancisco Migoya. Modernist Cuisine. Seattle, United States.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eRoasted pumpkin flan\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMaría Gómez. Magoga. Cartagena, Murcia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMandarin, lavender, mint, basil, pistachio, extra virgin olive oil and ras el hanout\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eAlejandro Santafé, Francesc Beltri \u0026amp; Nicolás de la Vega. Slow \u0026amp; Low. Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eOrange with Grand Marnier\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMario Sandoval. Coke. Madrid.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eBlackberry honey cake\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003ePablo Gicquel \u0026amp; Jonathan Soukdeo. Mandarin Oriental Bangkok. Bangkok, Thailand.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eNeighborhood orange with its orange blossom soup, sweet pesto and verjus\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003ePaco Morales. NOOR. Córdoba.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eNothing rhymes with orange\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eWill Goldfarb. Room4Dessert. Bali, Indonesia.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cspan lang=\"ES-TRAD\"\u003e\u003cbr clear=\"all\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eBAKERY\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMarc Casamitjana. David Hernandez.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMontserrat Forners. Barcelona\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eCorn and turmeric bread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eChusco moreneta\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eCereal bread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eButter 'Croissant'\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003e'Pain au chocolat'\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eDomi Vélez.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eThe Vélez Oven. Lebrija, Seville\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eEmmer with red tuna garum\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eGolden milk\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eMarxianus\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003ePanis libvm with pistachios\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eTony Valls.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eBakery School of the Bakers' Guild of Barcelona\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eEnsaimada without yeast\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003e'To cremat'\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eAriadna Terrón\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eMia Bakery. Madrid\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eBrownies\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eApple crumble\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eCarrot cake\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eOBITUARY\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eEduard Crespo, from the Fleca Balmes bakery in Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695844270412,"sku":"RPR51D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P51.jpg?v=1785487274"},{"product_id":"ricardo-velez-pr53-ebook","title":"Ricardo Vélez #PR53 (ebook)","description":"\u003cp\u003e\u003cspan\u003e180 pages\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e72 new recipes\u003cdiv\u003e172 processes\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e3 authors\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e227 photographs\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e Spanish\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eRicardo Vélez\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eRicardo is a pastry chef from Madrid who owns five establishments in the capital (Moulin Chocolat, Moulin Chocolat Estudio – production and R\u0026amp;D facility –, The Pâtissier, and Maison Glacée – with 2 stores). Vélez also advises two of Madrid's most iconic venues: the Lhardy restaurant and the San Ginés chocolate shop. His talent earned him the title of Best Pastry Chef in Spain 2014 by the Royal Academy of Gastronomy (Paco Torreblanca Award). He also received numerous other accolades, such as the \u003ci\u003ePrix au Chef Pâtissier\u003c\/i\u003e from the International Academy of Gastronomy, among others.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThroughout the 180 pages of this monograph on the Vélez universe, we will find a total of 43 creations – all with detailed preparation processes – divided into his five establishments. Moulin Chocolat covers a wide variety of products, from pastries to cakes, spreads, truffles, and macarons – with seven different fillings. At The Pâtissier, the focus is on the more bakery and savory side, with preparations ranging from bread and quiches to marinated salmon. Maison Glacée includes recipes for different types of ice creams and sorbets, the making of their famous wafer, the equally emblematic bamba de nata, and an assortment of cookies. At Lhardy, you can find various typical Madrid proposals such as the bartolillo, the merliton, and the restaurant's legendary soufflé. Finally, this comprehensive monograph is topped off with the recipe for San Ginés' churros truffle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003eIn this edition, we present 2 features, starting with a baker from Santander and another from Madrid. Both are highly prestigious.\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eLa Crujiente\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSantander's most iconic bakery for ten years, the work of Agustín Martínez and Jaime de Diego. Its success, based on its excellent bread made daily, handcrafted with patience, sourdough, natural yeast, and a stone oven, immediately won over a loyal and numerous clientele. After opening two more establishments in the capital (in Puerto Rico and General Dávila), they recently decided to open a store with a workshop in Liencres, a tourist town on the coast, 9 kilometers from the capital.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eLevaduramadre\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eExactly five years ago, we featured Moncho López's bakery in edition 23, with the headline “Tradition is modernity,” which we believe perfectly summarizes the spirit of Levaduramadre: breads made with the utmost respect for artisanal tradition, but marketed in a modern, dynamic, very current way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eDoing things well has its reward: in 2017, it had three establishments; currently, it has 56, 14 of which are personally operated and 32 are franchises. Two workshops, the second inaugurated in 2020, distribute freshly baked bread at three different times, so that customers always find exquisite bread, although the use of sourdough means it has a long shelf life while maintaining its organoleptic qualities.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695847153996,"sku":"RPR53D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P53.jpg?v=1785487275"},{"product_id":"les-cols-en-clave-dulce-pr54-ebook","title":"Les Cols in Sweet Style #PR54 (ebook)","description":"\u003cp\u003e\u003cspan\u003e180 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e93 new recipes\u003c\/div\u003e\n\u003cdiv\u003e245 processes\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e Spanish\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eLes Cols\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn this second edition of PastryRevolution for 2022, number 54, all the secrets of Les Cols' sweet world are revealed.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe marriage between Manel Puigvert and Fina Puigdevall opened the Les Cols restaurant (Olot, Girona) in May 1990. Today, Clara, Martina, and Carlota – their daughters – work hand in hand to continue bringing La Garrotxa to diners. José Carlos Capel, gastronomy critic for El País, notes, \"In their cuisine, with the family's seal, local products and producers appear in alliance with modern techniques.\" Marta Fernández Guadaño, journalist for Gastroeconomy in Expansión, adds, \"Their landscape cuisine, something like a gastronomic nakedness, extends to the physical space of the restaurant.\" This poetic, intimate, local, and, therefore, universal gastronomy has earned them 2 Michelin stars (2005 and 2010) and the green star (2021).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThroughout the 180 pages of this monograph on the sweet world of Les Cols, we find a total of 75 creations – with 240 processes – divided into five families: [sweet] cuisine, [savory] cuisine, [sweet] bites, liturgy, and [sweet] celebrations.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn [sweet] cuisine, adaptations of traditional desserts coexist with more avant-garde ones made with vegetables, fruits, flowers, nuts, and mushrooms in the two-Michelin-starred restaurant (Les Cols). Once again, the Puigvert Puigdevall family demonstrates that the connection between savory and sweet is a winning tandem. All of this is reflected in the [savory] cuisine where pastry techniques – such as puff pastry or choux pastry – are used in their dishes. Next, the small [sweet] bites – or petits fours – such as basil 'tocinillo' or fennel macarons are the protagonists. In liturgy, they showcase typical sweets for different festivities like 'panellets' for All Saints' Day or 'turrones' and 'neules' for Christmas. Finally, this monograph is topped off with the classic cakes they serve at their [sweet] celebrations held at La Carpa.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003eIn this edition, we present 2 reports on 2 traditional bakeries in Catalonia. Both are highly renowned for the excellent quality of their products, made using sourdough.\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eForn Quelu 1903\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe oldest bakery in Sant Boi de Llobregat, owned by the Quixal family since its inauguration, has been passed down from father to son. Miquel Quixal is now the baker.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn the magazine, we present 6 products:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWholemeal spelt bread with seeds\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eBuckwheat, cassava, and rice bread, with seeds\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSourdough bread, in round loaf and baguette\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWholemeal spelt bread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eBrioche flatbread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e“Dit de crema” (xuixo or suiso)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eL´Artesanna\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eL´Artesanna is a workshop for sweet and savory bakery, pastry, and confectionery products, established by baker and pastry chef Anna Tort Marcet, chef Josep Tort Marcet, and barista and mixologist Maximiliano Gubler, located in the city of Terrassa, Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWe present 10 products:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eViennese bread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCheesecake\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eOrange and\/or chocolate brioche rolls\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCocas (4 different, savory and sweet)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003ePas de Pessic (traditional Catalan sponge cake)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCarquinyolis (almond dry biscuits)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eTraditional ensaimada\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695848104268,"sku":"RPR54D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P54.jpg?v=1785487275"},{"product_id":"la-pastisseria-pr55-ebook","title":"La Pastisseria #PR55 (ebook)","description":"\u003cp\u003e \u003cstrong\u003e160 unpublished preparations\u003cbr\u003e 54 pastry, bread and cake creations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e316 photographs\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eJosep Maria Rodríguez\u003c\/strong\u003e – who became World Pastry Champion in 2011 – opened his shop the following year at 228 Aragón Street in Barcelona. The Pastisseria quickly put Barcelona on the world's sweet map, becoming one of the quintessential temples of pastry. \u003cstrong\u003eAna Jarquin\u003c\/strong\u003e , a pastry chef by profession and Josep Maria's wife, joined the business, taking charge of managing both shops (in 2014, she opened the second one at 166 Via Augusta). Together, they created an impressive display case of sweets featuring up to 18 varieties of individual pastries, 6 types of tarts, 3 cakes, 12 types of pastries, and 5 flavors of cookies. All these creations are available to take away or to enjoy in the shops, as both have a café area where you can pair them with a coffee, tea, or a glass of cava. To mark their 10th anniversary, we delve into the foundations and applications of their pastry-making with Josep Maria Rodríguez and Ana Jarquin. This edition showcases the philosophy of these two masterminds and their unique vision of the world of sweets. It features no fewer than 43 creations and over 160 preparations. These latter have been grouped and classified into 11 categories to create a comprehensive foundational pastry formula that, in turn, allows us to craft high-level sweet creations with optimal results. The division is as follows:\u003c\/div\u003e\n\n \u003cdiv\u003e• Bathrooms, glazes and paints\u003c\/div\u003e\n\n\u003cdiv\u003e • Cakes\u003c\/div\u003e\n\n\u003cdiv\u003e • Compotes and jellies\u003c\/div\u003e\n\n\u003cdiv\u003e • Creams and creamy foods\u003c\/div\u003e\n\n\u003cdiv\u003e • Crispy, sablés and streusels\u003c\/div\u003e\n\n\u003cdiv\u003e • Chocolate decorations\u003c\/div\u003e\n\n\u003cdiv\u003e • Preparations with sugar\u003c\/div\u003e\n\n\u003cdiv\u003e • Shirted men\u003c\/div\u003e\n\n\u003cdiv\u003e • Ganaches\u003c\/div\u003e\n\n\u003cdiv\u003e • Giandujas and pralines\u003c\/div\u003e\n\n\u003cdiv\u003e • Mousses\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e In this edition we also present 2 reports, preferably featuring pastry preparations.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e A very booming bakery in Madrid, \u003cstrong\u003eMadreamiga\u003c\/strong\u003e (owned by Begoña San Pedro), and some formidable and original pieces by \u003cstrong\u003eRafael Charquero\u003c\/strong\u003e , who is the director of a large bakery-pastry shop in Doha, Qatar.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Mother friend:\u003c\/div\u003e\n\n\u003cdiv\u003e • Cinnamon roll\u003c\/div\u003e\n\n\u003cdiv\u003e • My strawberry cake\u003c\/div\u003e\n\n\u003cdiv\u003e • Mini rice cake\u003c\/div\u003e\n\n\u003cdiv\u003e • Gianduja palm tree\u003c\/div\u003e\n\n\u003cdiv\u003e • Pan pistola (typical Madrid style)\u003c\/div\u003e\n\n\u003cdiv\u003e • Regañá\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Rafael Charquero:\u003c\/div\u003e\n\n\u003cdiv\u003e • Strawberry and rose puff pastry brioche\u003c\/div\u003e\n\n\u003cdiv\u003e • Maritozzo (Cub-shaped puff pastry)\u003c\/div\u003e\n\n\u003cdiv\u003e • Tropezaine cream tart\u003c\/div\u003e\n\n\u003cdiv\u003e • Flaky brioche with almond cream and tonka bean\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695848431948,"sku":"RPR55D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P55.jpg?v=1785487274"},{"product_id":"2-200-formulas-pr56-ebook","title":"2,200 FORMULAS #PR56","description":"\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e2,200 preparations\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e28 Categories\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e183,716 words\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e13 photographs\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eFormat: 21 x 24 cm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e180 pages\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003e\u003cstrong\u003ePrinting: offset\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan\u003eThe American writer Wayne W. Dyer said, “We are what we believe.” At PastryRevolution, we strongly believe in this edition, which overflows with haute pâtisserie on every one of its \u003cstrong\u003e180 pages\u003c\/strong\u003e . Its numbers are both overwhelming and inspiring, as this volume boasts \u003cstrong\u003e2,200 recipes grouped into 28 broad categories,\u003c\/strong\u003e presented like a formula sheet. Among them, the following stand out:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003eAirs, Foams, Alcohols, Syrups, Sugars, Baths, Coatings, Glazes, Paints, Creams, Creamy, Chantilly, Whipped Ganaches, Crunchy, Ferments, Giandujas, Pralines, Nougats, Ice Creams, Sorbets, Granitas, Frozen Powders, Impregnated, Osmotized, Marinades, Whipped Doughs, Bread Doughs, Scalded Doughs, Fermented Doughs, Meringues, Clouds, Mousses, Bavaroises, Sponges, Parfaits, Semifreddos, Sweet Sauces...\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis \u003cstrong\u003eSweet Formulary\u003c\/strong\u003e with more than 80 mousses, almost 100 ice creams, a total of 130 creams, and up to 70 types of sponge cake, among many other noteworthy facts.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThus, a \u003cstrong\u003edefinitive manual for the baker\u003c\/strong\u003e , including ingredients for all tastes, from the indispensable vanilla to jabuticaba, related to guava; covering everything from the most basic doughs to cutting-edge preparations with OC'OO; with a range of possibilities that distinguishes allergens, necessary equipment, and the desired flavor intensity. It also includes more than 35 types of bread—with their corresponding preparations—where variety reigns supreme. Ancient grains meet staples like rye and wheat, and dance to the rhythm of nuts, oils, garum, and even roasted potatoes and tomatoes.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn short, by following each category, the reader simply needs to find the desired recipe, carefully arranged alphabetically; let their imagination run wild and get to work. We hope that using these \u003cstrong\u003e2,200 pastry and bread recipes\u003c\/strong\u003e will be as beneficial to you as their classification and publication have been to us.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695848530252,"sku":"RPR56D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P56.jpg?v=1785487275"},{"product_id":"ausias-signes-pr57-ebook","title":"Ausiàs Signes #PR57 (ebook)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e57 unpublished creations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMore than 250 processes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e21 x 24 cm\u003cbr\u003e\u003c\/span\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePrinting: offset\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis 57th edition of PastryRevolution details the vision of young pastry chef Ausiàs Signes (27, Valencia). The head pastry chef at Tatau restaurant (1 Michelin star, Huesca) and Madrid Fusión 2022 Revelation Pastry Chef has cemented his name among the great professionals in this country. He reveals why in this edition and unveils all his sweet secrets in detail. Ausiàs Signes grew up in his grandparents' restaurant, El Romeral, located in his hometown (Barx, Valencia). The hospitality blood ran in his veins, so at 20, he decided to begin his culinary studies. He started his career at the 2 Estaciones restaurant, from where he enrolled in the 'High Cuisine Promise Award' organized by Le Cordon Bleu. The result was not negative, as by winning second place, he obtained a scholarship to study pastry at that school in Madrid. After this, he worked in pastry shops in the capital such as La Hojaldrería and Moulin Chocolat, and also at the Saddle restaurant as head of the pastry section. Finally, Ausiàs, knowledgeable in both worlds (savory and sweet), ended up settling in Huesca to become Tatau's pastry chef, where he continues to give free rein to his creativity today.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe chef and owner of the restaurant, Tonino Valiente, along with his life partner and front-of-house manager, Arantxa Sáinz, have known how to give Ausiàs his place. He develops his pastry in a very personal way and without barriers. Throughout the 180 pages of this monograph on Tatau's sweet world, a total of 196 processes are detailed. The 42 creations presented are classified into seven categories: iced fruits and vegetables, pre-desserts, desserts, petits fours, classic pastry, pastry techniques applied to the savory universe, and breads. Ausiàs presents everything from desserts such as 'Pear, yeast and bergamot' and 'Pistachio Soufflé' to fermented doughs such as 'Pumpkin Kouglof' and 'Rum Baba'. The tour also includes small bites such as 'salted caramel truffle' and 'mini roscón with burnt cream', and even seven types of bread made in the restaurant.\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695849742668,"sku":"RPR57D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P57.jpg?v=1785487274"},{"product_id":"contradicion-pr59-ebook","title":"ConTradición #PR59 (ebook)","description":"\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e8 authors\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e68 recipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e92 processes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e250 photographs\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003e180 pages\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003ePrinting: offset\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eWith Tradition\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eYou've probably read the phrase \"If we want everything to stay the same, everything needs to change\" more than once. That's not the case here.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFatima Gismero\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Guadalajara, 1982). Conscientious, yet discreet, she is changing the pastry landscape because she wants to and knows how to preserve her roots. She doesn't see her role as guardian of tradition as a necessity: she took up the mantle unconsciously, out of love for the craft. Thus, she turns the phrase on its head, transforming it into \"If we want everything to change, we need everything to stay the same\" every time she kneads dough. Hence her\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e“Without tradition there is no evolution.”\u003c\/strong\u003e For her, it’s much more than a slogan or a statement of intent. “It’s the title of my life,” she states emphatically. The concept of 'vocation' soon comes to the forefront. And this woman from Pioz, a native of the Alcarria region and a true son of the Alcarria, knew exactly what hers was even before she understood the meaning of the word. Her immediate environment as a child, with her home above the family bakery where her father and grandfather worked, did the rest.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eTrained in Madrid and Barcelona, ​​Fátima learned from Faustino Helguera and Carlos Mampel, as well as at renowned establishments like Disfrutar and Mugaritz. She also worked on the Texturas section of Albert and Ferran Adrià's Solé Graells, where she learned new techniques that she later adapted to pastry making to enhance her creations. The pastry chef decided to return to Pioz when retirement was being discussed at the family bakery. She took over the reins of the business as it celebrated its 25th anniversary.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eGismero says that “some people don’t value tradition and don’t realize that it’s the foundation of everything.” For example, “for a sponge cake, you have to play with the temperatures, carefully monitor the mixture”; something that is intimately related to honesty when using natural ingredients. And so it goes with so many other preparations, many of them featured in the pages of this edition. “Why can’t a Michelin-starred restaurant include a well-made polvorón among its petits fours, or pestiños that can be enjoyed in a single bite?”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eIn this issue of PastryRevolution, Fatima breaks down in detail a total of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e52 recipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etraditional\u003c\/strong\u003e . Through more than\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e200 photographs\u003c\/strong\u003e showcase everything from fried doughnuts to French toast, including shortbread cookies and almond shortbread. Highlights include the little bees made with honey from the Alcarria region; the essential mille-feuille with cream; the typical 'harinaos' (flour-based pastries) made with Syrah grapes from Guadalajara; and cream-filled fritters, among many other recipes. This edition also features...\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMore than 30 creations are accompanied by a photographic detail of their cut\u003c\/strong\u003e . This allows the reader to examine the baking, pastry making, or filling with precision.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e'From origin to evolution' —note the similarities with the \"Without tradition there is no evolution\" that guides it— is how Fátima Gismero named the creation with seven preparations \"from most traditional to most innovative\" around the almond with which she won the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAward for Revelation Pastry Chef\u003c\/strong\u003e , and whose recipe she presented exclusively in the pages of PastryRevolution.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003cspan lang=\"ES-TRAD\"\u003eBeing aware that,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHe who seeks change in everything needs everything to stay the same\u003c\/strong\u003e .\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eBakery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eIn a bakery,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGeorgina Crespo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eensures the continuity of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFleca Balmes\u003c\/strong\u003e , the bakery on Barcelona's central Balmes street, was founded by her great-grandfather, Manuel Crespo. At Fleca Balmes, all the breads are made with their own liquid levain, which they refresh daily, using long fermentations and slow baking, as can be seen in the creations Georgina presents in this edition, such as the ' \u003ci\u003eAvi'.\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e'Lolo', dedicated to his father, or the 'Ciabatta with seeds'.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"ES-TRAD\"\u003eIdeas are not exhausted, as this demonstrates\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eOlga Jiménez\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMilpa\u003c\/strong\u003e . In this bakery in Barcelona's Gràcia neighborhood, Olga brought together women of different nationalities who could contribute their knowledge of traditional breadmaking from their respective countries. PastryRevolution features some of their creations.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eZhora\u003c\/strong\u003e ,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJustina\u003c\/strong\u003e ,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSurjit\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMarcela\u003c\/strong\u003e , like the 'Harcha' from Morocco, or the 'Cuñapés', typical of Bolivia.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan lang=\"ES-TRAD\"\u003eNuria Escarpa\u003c\/span\u003e\u003c\/strong\u003e\u003cspan lang=\"ES-TRAD\"\u003e\u003cspan\u003e \u003c\/span\u003eShe is a young entrepreneur who is at the helm of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e3 letters PAN\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOne of Madrid's best bakeries, opened in 2021. The challenge was significant, but they have succeeded in creating a meeting place with a high-quality selection of artisan breads and pastries, working with locally sourced ingredients, using long and natural fermentation processes, and respecting the product. The 'Rye Bread with Raisins and Walnuts' or the 'Bread with Toasted Corn' are good examples of this.\u003c\/span\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850004812,"sku":"RPR59D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P59.jpg?v=1785487276"},{"product_id":"panem-pr60-ebook","title":"Panem #PR60 (ebook)","description":"\u003cp\u003e\u003cspan\u003e180 monographic pages from PANEM, the best bakery in Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eMore than 50 creations.\u003c\/div\u003e\n\u003cdiv\u003eStep-by-step processes.\u003c\/div\u003e\n\u003cdiv\u003eComplete formulation.\u003c\/div\u003e\n\u003cdiv\u003eExplanatory comments by the author for each creation.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePANEM PastryRevolution\u003c\/strong\u003e\u003cspan\u003e focuses its 180 pages on presenting the work of one of the best bakers in the world: Antonio García. Together with his siblings, they have taken craftsmanship to the highest level. \u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003ePANEM is: the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebest bakery in Spain\u003c\/strong\u003e, has the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebest croissant in Spain\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e and the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebest Roscón de Reyes\u003c\/strong\u003e. The García family has marked a before and after in the capital with their extensive range of breads made with sourdough, where they seek to maximize respect for the cereals they use in each one, and an assortment of sweet and savory pastries technically perfected. Antonio, Marta, Pablo, Ana, and Laura, five siblings who complement each other perfectly, forming a team that covers all areas of the bakery, from the workshop to customer service.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIn the pages of this monograph, exclusively dedicated to them, all the secrets of their most famous creations, explained by Antonio, are revealed, from the croissant to the Roscón de Reyes, for which long queues form during the Christmas season. A total of 50 creations are extensively detailed so that the reader can make them and achieve the same result as if enjoying a piece in the bakery itself. All of them are accompanied by a cross-section of each piece to observe in detail its lamination, puff pastry, filling, and crumb structure.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695850037580,"sku":"RPR60D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P60.jpg?v=1785487275"},{"product_id":"joanna-artieda-pr61-ebook","title":"Joanna Artieda #PR61 (ebook)","description":"\u003cdiv\u003e40 unpublished creations\u003c\/div\u003e\n\u003cdiv\u003e21 x 24 cm\u003c\/div\u003e\n\u003cdiv\u003e180 pages\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003ePrinting: offset\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTHE FOUR SEASONS\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e focuses on presenting the work of our most international pastry chef: \u003cstrong\u003eJoanna Artieda\u003c\/strong\u003e. The Pamplona native teaches at pastry schools and works for restaurants around the world creating \"exclusive and personalized\" desserts.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003eIn the pages of this monograph, dedicated exclusively to her personal vision of sweet cuisine and pastry, all her secrets are revealed. Her vision involves a commitment to author's cuisine, made with the best raw materials and with a discourse that champions local produce. This edition of PastryRevolution expresses \u003cstrong\u003ethe decline of the sweet universe classified by product family and according to its season. \u003c\/strong\u003eJoanna thus approaches her particular work through 40 unique, detailed, and commented creations. Examples include 'Almond Blossom Shortbread' (spring), 'Fruit Blood Sausage' or 'Watermelon and Txuleta Tartare' (summer), 'Quince Paste' (autumn), and 'Borage Crêpe Suzette' (winter).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003eArtieda grew up in a family pastry shop. From there, she fell in love with the craft and sealed her destiny. After completing her culinary and pastry studies, she trained and worked with some of the best chefs in the world: Martín Berasategui, Pedro Subijana, Michel Bras, brothers Albert and Ferrán Adrià, and Gaggan Anand. After receiving several awards (in 2016 she achieved recognition as the first woman to be named Best Spanish Chef) and working in these kitchens, she became an advisor for gastronomic projects and a dessert consultant for restaurants and other hospitality establishments nationally and internationally.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003eThanks to her command of technique, the creator of sweet experiences developed and created a very personal pastry style around confectionery that led her to found her own brand and company, 'JoannArtieda', in 2017. Under her brand, Joanna teaches masterclasses in professional schools and develops consultancies and private training for restaurants in Spain, the United Arab Emirates, the United Kingdom, Morocco, Saudi Arabia, Turkey, and Italy, among others. This gastronomic research studio 'JoannArtieda', specialized in food technology and science, promotes and offers a comprehensive service aimed at the food industry, analyzing market trends, designing exclusive concepts, and implementing them by optimizing the necessary industrial processes. They adapt to all needs, building a personalized and unique experience. In conclusion, tailor-made concepts for the client.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695850168652,"sku":"RPR61D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P61.jpg?v=1785487274"},{"product_id":"lluc-crusellas-pr62-ebook","title":"Lluc Crusellas #PR62 (ebook)","description":"\u003cp\u003e\u003cspan\u003e60 original creations by Lluc Crusellas, winner of the World Chocolate Masters, accrediting him as the best master chocolatier in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eSummary: Restaurant desserts. Doughs. Individual pastries. Tarts. Traditional pastries. Seasonal pastries. Showcase pastries. Chocolate. Christmas pastries. Homemade chocolate. Bakery.\u003c\/div\u003e\n\u003cdiv\u003eWith the participation of Ricard Martínez, Eric Ortuño, Josep Maria Rodríguez, Ruth Gou, Ramón Riera, Arnau Arboix, Sènia Villalustre, Enric Monzonis, Saray Ruiz and Miquel Serrano.\u003c\/div\u003e\n\u003cdiv\u003e21 x 24 cm.\u003c\/div\u003e\n\u003cdiv\u003e180 pages.\u003c\/div\u003e\n\u003cdiv\u003ePrinting: offset.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003eJune 2013. At 17, Lluc Crusellas made an existential decision: to leave professional cycling, just when he could have given his best, and start training as a pastry chef. That's how he fell in love with a new reality that allowed him to be creative, go to work happy every day, and spread happiness. The goal was as simple as it was ambitious. Today, ten years later, the whole world knows it was worth it. You hold in your hands the work of the World Chocolate Champion, published by Montagud Editores, with a varied repertoire of his creations. It is clear that he found his heart and soul, as recited in one of The Cat Empire's verses in the song 'Still Young', written precisely in 2013. \u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLluc Crusellas became the youngest pastry chef to win the World Chocolate Masters and received the Prix au Chef Pâtissier from the International Academy of Gastronomy. Enjoy this wonderful work.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695850201420,"sku":"RPR62D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P62.jpg?v=1785487275"},{"product_id":"david-gil-i-desserts-pr63-ebook","title":"David Gil \u0026 I+Desserts #PR63 (ebook)","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e65 original creations designed by David Gil,\u003c\/strong\u003e one of the world's most creative pastry chefs, for 10 gastronomic projects. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003e21 x 24 cm.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e180 pages.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePrinting: Offset.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003eI+Desserts x PastryRevolution focuses its 180 pages on presenting the research and development work of one of the world's most creative pastry chefs: David Gil.\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAt 16, David began working at Can Jubany and, shortly after, he knew it was time to train. He studied cooking and pastry at the Hofmann school and completed his internships at a temple like Mugaritz. That experience was followed by his time in Michel Bras' kitchen in France and many others around the world. In 2011, the pastry chef began working with Albert Adrià. He joined the dessert section of Tickets and grew within the team until he became responsible for managing all the sweet dimensions of the elBarri group. During this period, his training in cooking allowed him to apply all his technical and product knowledge to the sweet world, combining it with mastery of formulas and precision. The excessive desire to conquer the world gradually tamed his appetite.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eYear 2020, pandemic. It was not the easiest time to start a business, but David was at the best moment of his life. With his brother Adrià and with Ferran Pastor and Ingrid Serra as star signings, I+Desserts was born; a masterful formula to escape the routine and be able to find themselves again. Since then, they have defined themselves as a center for gastronomic studies, led by the flag of innovation.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThroughout this Notebook, the 65 creations of 10 national and international gastronomic projects are detailed. These include research with his work with enzymes applied in gastronomy; as well as the development of sweet proposals for restaurants or pastry shops. All of them designed, conceptualized and developed exclusively under the prism of the project. Restaurants such as Aponiente with its sweet sea or desserts inspired and designed with the characteristic fusion cuisine of Alberto Chicote in Omeraki are presented. International projects such as David Beckham's The Londoner Macao hotel, which aims to transport the client to England itself from the Chinese city, or Queic, the proposal designed for a store exclusively dedicated to cheese, are also presented.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695850266956,"sku":"RPR63D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P63.jpg?v=1785487273"},{"product_id":"panes-de-barcelona-pr64-ebook","title":"Breads of Barcelona #PR64 (ebook)","description":"\u003cp\u003e\u003cstrong\u003eSpecial edition dedicated to Barcelona's bakeries\u003c\/strong\u003e\u003cspan\u003e, where we feature 18 bakers, with a total of 83 bread and pastry creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e21 x 24 cm.\u003c\/div\u003e\n\u003cdiv\u003e180 pages.\u003c\/div\u003e\n\u003cdiv\u003ePrint: Offset.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan\u003e18 bakers who have been chosen for many different reasons, but the only essential requirement is the highest quality of their creations: bakers from family traditions and young bakers who have joined the profession out of their passion for good bread. \u003c\/span\u003e\n\u003cdiv\u003eCreations of all kinds, from the most traditional to the most original, using all types of flours, not forgetting gluten-free breads or those for vegans.\u003c\/div\u003e\n\n\u003cdiv\u003eAn essential work. \u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBarcelona boasts a remarkable offering of quality in the vast majority of its 1,200 bakeries, excluding establishments that sell bread from large-scale bakeries or frozen bread. Some stand out for the excellence of their creations, and we have brought them together in these pages. We present 18 bakeries and their bakers as an example of a job well done, of personal and professional achievement, of excellent bread made with top-quality ingredients, careful processes and perfect baking, a wide variety of healthy breads, and attentive customer service.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695850299724,"sku":"RPR64D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P64.jpg?v=1785487275"},{"product_id":"antonio-cepas-pr65-ebook","title":"Antonio Cepas #PR65 (ebook)","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eDimensions:\u003c\/strong\u003e 21 x 24 cm\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eNumber of pages:\u003c\/strong\u003e 180\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSoft cover\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eImpression:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOffset.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eCreations:\u003c\/strong\u003e 45.\u003cbr\u003e \u003cbr\u003e\u003cspan\u003eIn the calendar of a village bakery, there are certain dates when everyone has to pitch in. Caught up in this work routine, Antonio sets foot for the first time in his father-in-law Francisco's bakery; the modest bakery of the Benito family.\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e From the beginning, although the responsibilities were small, the satisfaction felt immense. Then, something changed. Antonio discovered an instinct that increasingly attracted him and awakened many new sensations. Kneading the dough, applying the glazes, and carefully placing the fruit on the ring-shaped cakes was more than enough for his father-in-law to see in him the makings of a baker. Antonio spoke with his family and left his studies to train as a baker. He learned through countless hours of work in the bakery, making bread alongside his father-in-law and eagerly devouring the books on that impressive bookshelf.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eIn the early 1990s, they found a vacant shop in the heart of Toledo's historic center. With great enthusiasm and the support of both families, Antonio and Esperanza opened a shop and began building their own dream. Thus, in 1995, the story we know today as Benipan was born. Currently, Benipan has four locations in Toledo. The bakery, which occupies Antonio and Esperanza's garage in the town of Bargas, comes alive every morning to produce the large quantity of items demanded by their loyal clientele.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eAntonio Cepas has become one of the most respected figures in Spanish baking, with a distinctive style he has cultivated throughout his career, guided by a discerning palate and a keen aesthetic sensibility. Along the way, his determination and curiosity have led him to look to France without reservation, acquiring the techniques and cultural heritage of one of the world's most renowned baking countries. He fell in love with the sophistication of its display cases and incorporated some iconic French pastries into his bakery's production as a draw. He doesn't believe in the tyranny of sourdough starters and champions respecting the individual character of each wheat variety, putting his expertise to work with the flours and allowing each type of bread to express itself in its own unique way. For this reason, Benipan produces around 26 varieties, which they sell according to a weekly schedule well-known to their clientele.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eBordelaise wreath, fougasses, brioche nanterre, panettone, croissant, savory puff pastry handkerchief, honey buns, jams… These are some of the creations found in the pages of this edition of PastryRevolution by Antonio Cepas, which covers both fermented, puff pastry and traditional breads and pastries, as well as a variety of jams to accompany all these pieces.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850332492,"sku":"RPR65D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P65.jpg?v=1785487276"},{"product_id":"oba-canitas-cebo-pr66-ebook","title":"Oba, Cañitas, Cebo... in a sweet key #PR66OBA","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSynopsis:\u003c\/strong\u003e Young but exceptionally skilled, these chefs elevate haute cuisine at OBA (1 Michelin star and 1 Michelin green star). From there, they've launched four more gastronomic concepts where desserts take center stage. We've uncovered their secrets, their creations, and how they develop their ideas based on each specific concept. A total of 60 creations of varying complexity...\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eDimensions:\u003c\/strong\u003e 21 x 24 cm\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eNumber of pages:\u003c\/strong\u003e 180\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eSpanish\u003c\/strong\u003e .\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003ePrinting:\u003c\/strong\u003e Offset.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eCreations:\u003c\/strong\u003e 60.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSoft cover\u003cbr\u003e\u003cbr\u003e MAITE STRAWS\u003c\/strong\u003e\n\u003cdiv\u003e Cocoa in potential\u003c\/div\u003e\n\n\u003cdiv\u003e Cane cutters\u003c\/div\u003e\n\n\u003cdiv\u003e ethereal cheesecake\u003c\/div\u003e\n\n\u003cdiv\u003e Cinnamon roll (blessed bread)\u003c\/div\u003e\n\n\u003cdiv\u003e Cocolate\u003c\/div\u003e\n\n\u003cdiv\u003e Sheep's milk cream flan\u003c\/div\u003e\n\n\u003cdiv\u003e Frigo (fuck) finger\u003c\/div\u003e\n\n\u003cdiv\u003e Your first kiss\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eTHE LITTLE TAVERN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Brookie\u003c\/div\u003e\n\n\u003cdiv\u003e Pepito made with milk and butter, served with hazelnut ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Raspberry and white chocolate ice pop\u003c\/div\u003e\n\n\u003cdiv\u003e Souffle\u003c\/div\u003e\n\n\u003cdiv\u003e Cheesecake\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eOBA-\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Colostrum, oxidized milk, and bee bread\u003c\/div\u003e\n\n\u003cdiv\u003e Blackberry leaves, rose petals and koji butter\u003c\/div\u003e\n\n\u003cdiv\u003e Coriander peach, savory pasta, and milky oolong\u003c\/div\u003e\n\n\u003cdiv\u003e Hanging melon, pine and chamomile\u003c\/div\u003e\n\n\u003cdiv\u003e Bread, wine and blood\u003c\/div\u003e\n\n\u003cdiv\u003e Potatoes cooked in embers, roasted wheat and molasses\u003c\/div\u003e\n\n\u003cdiv\u003e Preserved pine, river tea and pickled radish\u003c\/div\u003e\n\n\u003cdiv\u003e Pine nuts, trumpet mushrooms and Jerusalem artichokes\u003c\/div\u003e\n\n\u003cdiv\u003e Oxidized cheese, goat colostrum and calendula\u003c\/div\u003e\n\n\u003cdiv\u003e Wheat, yeast and koji\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eLittle winter sweets\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Oatmeal and licorice cookie\u003c\/div\u003e\n\n\u003cdiv\u003e Fermented honey, bee bread and pollen\u003c\/div\u003e\n\n\u003cdiv\u003e Blessed bread and aniseed\u003c\/div\u003e\n\n\u003cdiv\u003e Carob and almond sandwich\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eSundried\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eTomato, peach and goat cheese\u003c\/div\u003e\n\n\u003cdiv\u003e Fig mille-feuille with pickled watermelon\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eBreads\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Sourdough loaf with toasted rice koji\u003c\/div\u003e\n\n\u003cdiv\u003e Rustic smoked sourdough loaf\u003c\/div\u003e\n\n\u003cdiv\u003e Sourdough roll with carob\u003c\/div\u003e\n\n\u003cdiv\u003e Lacto-fermented potato bread\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eDrinks\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Amazake\u003c\/div\u003e\n\n\u003cdiv\u003e Milky Oolong\u003c\/div\u003e\n\n\u003cdiv\u003e Almond juice\u003c\/div\u003e\n\n\u003cdiv\u003e Mead\u003c\/div\u003e\n\n\u003cdiv\u003e Riverside smoothie\u003c\/div\u003e\n\n\u003cdiv\u003e Black Masato\u003c\/div\u003e\n\n\u003cdiv\u003e Red fruit soda\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eCAN DOMO\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Carob, orange and sheep's milk\u003c\/div\u003e\n\n\u003cdiv\u003e Strawberries from the garden, vinegar and vanilla\u003c\/div\u003e\n\n\u003cdiv\u003e Grilled fig, fig leaf and its kombucha\u003c\/div\u003e\n\n\u003cdiv\u003e Frozen pine, pine nuts and sweet coca\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eBAIT\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Boletus and cocoa\u003c\/div\u003e\n\n\u003cdiv\u003e Chestnut and pork\u003c\/div\u003e\n\n\u003cdiv\u003e Caviar, mead, flowers and toasted brioche\u003c\/div\u003e\n\n\u003cdiv\u003e Fig tree\u003c\/div\u003e\n\n\u003cdiv\u003e A tribute to goat's milk\u003c\/div\u003e\n\n\u003cdiv\u003e Sheep's milk, almonds and spices\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003ePetits fours\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Lemon pie\u003c\/div\u003e\n\n\u003cdiv\u003e Paris-Brest\u003c\/div\u003e\n\n\u003cdiv\u003e Coffee cake\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eBread\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Brioche bread and sheep's butter\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePASTRY TECHNIQUES APPLIED TO THE SAVORY WORLD\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e 'Bocata' of squid\u003c\/div\u003e\n\n\u003cdiv\u003e Cheese fritter\u003c\/div\u003e\n\n\u003cdiv\u003e Hazelnut and foie gras cut\u003c\/div\u003e\n\n\u003cdiv\u003e Pizza\u003c\/div\u003e\n\n\u003cdiv\u003e Fake socarrat nigiri\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850529100,"sku":"RPR66D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P66.jpg?v=1785487275"},{"product_id":"latelier-eric-ortuno-pr67-ebook","title":"L'ATELIER. Eric Ortuño, the essence of pastry #PR67ATELIER","description":"\u003cp\u003e\u003cstrong\u003eRelease:\u003c\/strong\u003e \u003cspan\u003eJune 2024.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cspan\u003e\u003cstrong\u003eSynopsis:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEric Ortuño\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eor the essence of pastry making. Throughout the pages of this notebook about the sweet world of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eL'Atelier\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCreations that explore every corner of his universe are detailed.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe recipes are divided into seven categories\u003c\/strong\u003e : pastries, savory brunch options, cakes and individual pastries, traditional holiday desserts, ice cream, cookies, and chocolates. They range from the iconic cone-croissant (with six different fillings) to the individual 'Fruit Box,' and include their full variety of panettone and Easter cakes. The complete sweet universe of L'Atelier is revealed in detail. Discover no less than 65 creations from one of the temples of pastry par excellence. Eric Ortuño and Ximena Pastor, recipients of numerous awards* in recent years, share their work, providing step-by-step photographed processes, cross-sections, and even sketches of the interior of the pastries. Don't miss your copy of this book from the renowned Barcelona pastry shop and school, distinguished with the Relais Desserts plaque.\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003ci\u003e*Best Creative Roscón of Catalonia (2023), Best Chocolate Easter Mona of Catalonia (2023), Best Artisan Chocolate Panettone of Spain (2022) and Best Creative Coca de San Juan of Spain (2020), among others.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e\u003cstrong\u003eDiscover the full summary in ABOUT THE PRODUCT.\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Dimensions: 21 x 24 cm.\u003c\/div\u003e\n\n\u003cdiv\u003e Number of pages: 180.\u003c\/div\u003e\n\n\u003cdiv\u003e Spanish.\u003c\/div\u003e\n\n\u003cdiv\u003e Printing: Offset.\u003c\/div\u003e\n\n\u003cdiv\u003e Creations: 65.\u003c\/div\u003e\n\n\u003cdiv\u003e Soft cover\u003cbr\u003e\u003cbr\u003e \u003cspan\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/span\u003e\n\u003cdiv\u003e 1. Mascarpone croissant cone\u003c\/div\u003e\n\n\u003cdiv\u003e 2. Lemon pie cone-croissant\u003c\/div\u003e\n\n\u003cdiv\u003e 3. Cone-croissant Reus\u003c\/div\u003e\n\n\u003cdiv\u003e 4. Mascarpone and raspberry croissant cone\u003c\/div\u003e\n\n\u003cdiv\u003e 5. Cocoa husk croissant cone\u003c\/div\u003e\n\n\u003cdiv\u003e 6. Vanilla, mango and passion fruit croissant cone\u003c\/div\u003e\n\n\u003cdiv\u003e 7. 'Cone'-amann\u003c\/div\u003e\n\n\u003cdiv\u003e 8. Cinnamon roll\u003c\/div\u003e\n\n\u003cdiv\u003e 9. Embossed Xuixo\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e\u003cstrong\u003eBRUNCH\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e 10. Brioche coulant with gorgonzola, sobrasada and slow-cooked egg\u003c\/div\u003e\n\n\u003cdiv\u003e 11. Churros tequeños\u003c\/div\u003e\n\n\u003cdiv\u003e 12. Potato, chive and cheddar bread with pastrami\u003c\/div\u003e\n\n\u003cdiv\u003e 13. Grilled ham and brie\u003c\/div\u003e\n\n\u003cdiv\u003e 14. Roll Benedict\u003c\/div\u003e\n\n\u003cdiv\u003e 15. Samosa\u003c\/div\u003e\n\n\u003cdiv\u003e 16. Ultra Crispy Wellington\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eCAKES\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e 17. Angel cake\u003c\/div\u003e\n\n\u003cdiv\u003e 18. Calamansi\u003c\/div\u003e\n\n\u003cdiv\u003e 19. Charlotte\u003c\/div\u003e\n\n\u003cdiv\u003e 20. Devil food cake\u003c\/div\u003e\n\n\u003cdiv\u003e 21. The cactus\u003c\/div\u003e\n\n\u003cdiv\u003e 22. The fruit box\u003c\/div\u003e\n\n\u003cdiv\u003e 23. The raspberry\u003c\/div\u003e\n\n\u003cdiv\u003e 24. Cocoa pod\u003c\/div\u003e\n\n\u003cdiv\u003e 25. Moon cake\u003c\/div\u003e\n\n\u003cdiv\u003e 26. Opera\u003c\/div\u003e\n\n\u003cdiv\u003e 27. Baby pineapple\u003c\/div\u003e\n\n\u003cdiv\u003e 28. The lemon\u003c\/div\u003e\n\n\u003cdiv\u003e 29. Raspberry and Dulcey Log\u003c\/div\u003e\n\n\u003cdiv\u003e 30. Yule Log\u003c\/div\u003e\n\n\u003cdiv\u003e 31. Yaya María\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eFESTIVITIES\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e 32. Balloon dog\u003c\/div\u003e\n\n\u003cdiv\u003e 33. Banksy\u003c\/div\u003e\n\n\u003cdiv\u003e 34. Chameleon\u003c\/div\u003e\n\n\u003cdiv\u003e 35. Coca de San Juan with cream and pine nuts\u003c\/div\u003e\n\n\u003cdiv\u003e 36. Coca Tatin\u003c\/div\u003e\n\n\u003cdiv\u003e 37. Colomba\u003c\/div\u003e\n\n\u003cdiv\u003e 38. Koons\u003c\/div\u003e\n\n\u003cdiv\u003e 39. Big Bad Wolf\u003c\/div\u003e\n\n\u003cdiv\u003e 40. Chocolate Panettone\u003c\/div\u003e\n\n\u003cdiv\u003e 41. Gold Panettone\u003c\/div\u003e\n\n\u003cdiv\u003e 42. The eggs\u003c\/div\u003e\n\n\u003cdiv\u003e 43. Tropettone\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003e\u003cstrong\u003eICE CREAM\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e 44. Reus ice cream cone\u003c\/div\u003e\n\n\u003cdiv\u003e 45. Apple and wasabi sorbet\u003c\/div\u003e\n\n\u003cdiv\u003e 46. ​​Cocoa husk ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e 47. Cocoa mucilage sorbet\u003c\/div\u003e\n\n\u003cdiv\u003e 48. Lemon sorbet\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eCOOKIES AND CHOCOLATES\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e 49. Salted caramel bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 50. Crunchy passion fruit bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 51. Ginger Rock and Dulcey\u003c\/div\u003e\n\n\u003cdiv\u003e 52. Apple and wasabi shortbread\u003c\/div\u003e\n\n\u003cdiv\u003e 53. Reus Biscuit\u003c\/div\u003e\n\n\u003cdiv\u003e 54. Sacher Cookie\u003c\/div\u003e\n\n\u003cdiv\u003e 55. Black Forest cookie\u003c\/div\u003e\n\n\u003cdiv\u003e 56. Wasabi, pea and matcha tea dragee\u003c\/div\u003e\n\n\u003cdiv\u003e 57. Hazelnut dragee\u003c\/div\u003e\n\n\u003cdiv\u003e 58. Almond dragee\u003c\/div\u003e\n\n\u003cdiv\u003e 59. Salted caramel bonbon\u003c\/div\u003e\n\n \u003cdiv\u003e60. Rose and strawberry bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 61. Matcha tea bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 62. Passion fruit bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 63. Rum Bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 64. Raspberry bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e 65. Hot chocolate\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850660172,"sku":"RPR67D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P67.jpg?v=1785487275"},{"product_id":"raul-bernal-lapaca-pr68-ebook","title":"Raúl Bernal, Lapaca #PR68 (ebook)","description":"\u003cp\u003e \u003cstrong\u003eRelease date\u003c\/strong\u003e \u003cspan\u003e: July 29th.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cspan\u003e\u003cstrong\u003eSynopsis\u003c\/strong\u003e\u003c\/span\u003e : Raúl Bernal is a highly talented professional whose career is definitely worth watching. Not only as a pastry chef and chocolatier, with his own clearly identifiable lines of work, unique creative approach, and impeccable teaching skills, but also as an entrepreneur. With LAPACA, which he opened in his native Huesca after returning from a stint in Barcelona that catapulted his career, he has transformed the city's culinary scene. He delights his customers with unique pastries and countless other chocolate and confectionery offerings, always adapting to the public's tastes and needs. Huesca feels the return on its investment. It's no wonder he has been recognized by the City Council on more than one occasion… For example, by launching the opening firework for the San Lorenzo festivities, one of the highest honors a true Huesca native like him can receive. Meanwhile, his list of achievements continues to grow throughout his already extensive professional career. Among others,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHe holds the Lluís Santa Pau Prize and the award for Best Master Chocolatier in Spain. This book includes some of the creations that earned him the award. Among many others…\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eDiscover the full summary in ABOUT THE PRODUCT.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Dimensions: 21 x 24 cm.\u003c\/div\u003e\n\n\u003cdiv\u003e Number of pages: 180.\u003c\/div\u003e\n\n\u003cdiv\u003e Spanish.\u003c\/div\u003e\n\n\u003cdiv\u003e Printing: Offset.\u003c\/div\u003e\n\n\u003cdiv\u003e Creations: 48.\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eCHOCOLATE FIGURES\u003c\/span\u003e\n\u003cdiv\u003e • Fredy the Crab\u003c\/div\u003e\n\n\u003cdiv\u003e • Tiger Mussel\u003c\/div\u003e\n\n\u003cdiv\u003e • Momprade Lobster\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eTABLETS\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Tablet of corn nuts\u003c\/div\u003e\n\n\u003cdiv\u003e • Matcha and rose tea tablet\u003c\/div\u003e\n\n\u003cdiv\u003e • Ruby, cherry and pistachio tablet\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003ePAQUITAS\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Paquita almond, white chocolate and popping candy\u003c\/div\u003e\n\n\u003cdiv\u003e • Red Hot Chili Paquitas\u003c\/div\u003e\n\n\u003cdiv\u003e • Pistachio and Matcha tea paquita\u003c\/div\u003e\n\n\u003cdiv\u003e • Paquita Torrez\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eROCKS\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Bread and oil rock\u003c\/div\u003e\n\n\u003cdiv\u003e • Lollipop rock\u003c\/div\u003e\n\n\u003cdiv\u003e • Pecan nut rock\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eTRUFFLES\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Coconut, lime and mint truffle\u003c\/div\u003e\n\n\u003cdiv\u003e • Amaretto truffle and tonka bean\u003c\/div\u003e\n\n\u003cdiv\u003e • Lemon and yuzu truffle\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eCHOCOLATES\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Cheese bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e • Rosemary, honey and caramel bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e • Smoky whisky bonbon\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eSPREADABLE CREAMS\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Hazelnut and milk chocolate spread\u003c\/div\u003e\n\n\u003cdiv\u003e • Hazelnut and dark chocolate spread\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eTEA COOKIES\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Matcha shortbread\u003c\/div\u003e\n\n \u003cdiv\u003e• Anise and pea shavings\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eCAKES\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Chocolate and apricot cake\u003c\/div\u003e\n\n\u003cdiv\u003e • Betinas\u003c\/div\u003e\n\n\u003cdiv\u003e • Toninos\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eMINI BAKERY\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Breton sablé of cocoa, popcorn and caramel\u003c\/div\u003e\n\n\u003cdiv\u003e • Breton shortbread, Radiquero cheese and beer\u003c\/div\u003e\n\n\u003cdiv\u003e • Peanut Paris-Brest\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eCAKES\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Cherry Ripe\u003c\/div\u003e\n\n\u003cdiv\u003e • Hazelnut\u003c\/div\u003e\n\n\u003cdiv\u003e • Angry\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eINDIVIDUALS\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Avocado\u003c\/div\u003e\n\n\u003cdiv\u003e • Sacher\u003c\/div\u003e\n\n\u003cdiv\u003e • Black Forest\u003c\/div\u003e\n\n\u003cdiv\u003e • Raspberry and pistachio\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eDESSERTS\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Guara\u003c\/div\u003e\n\n\u003cdiv\u003e • Peach-Gin\u003c\/div\u003e\n\n\u003cdiv\u003e • Birramisu\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eBAKERY\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Croissant\u003c\/div\u003e\n\n\u003cdiv\u003e • Almond croissant\u003c\/div\u003e\n\n\u003cdiv\u003e • Coconut and lime cube\u003c\/div\u003e\n\n\u003cdiv\u003e • Chocolate Napolitana\u003c\/div\u003e\n\n\u003cdiv\u003e • Xuxo\u003c\/div\u003e\n\n\u003cdiv\u003e • Flat croissant\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan\u003eSALTY PROPOSAL\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e • Ham coca\u003c\/div\u003e\n\n\u003cdiv\u003e • Bernidigtinos\u003c\/div\u003e\n\n\u003cdiv\u003e • Kio Monsieur\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850725708,"sku":"RPR68D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P68.jpg?v=1785487274"},{"product_id":"manual-practico-rocio-arroyo-pr69-ebook","title":"PRACTICAL PASTRY MANUAL, ROCÍO ARROYO #PR69ROCIOARROYO","description":"\u003cp\u003e \u003cspan style=\"color: rgb(255, 42, 0);\"\u003ePublication date: November 5th.\u003c\/span\u003e\u003cbr\u003e \u003cspan style=\"color: rgb(255, 42, 0);\"\u003eSignature: At the Montagud Editores stand at Fòrum Gastronòmic.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eRocío Arroyo's Practical Pastry Manual is an essential and extremely comprehensive guide. Created with great detail and dedication, the manual is aimed at all pastry enthusiasts, from professionals to amateurs. It presents nearly 50 detailed recipes (with approximate preparation times and practical tips and information). First, they are classified according to their level of difficulty, and then presented in the following chapters:\u003c\/p\u003e\n\n\u003cp\u003e 1. Battered doughs\u003cbr\u003e 2. Scalded doughs\u003cbr\u003e 3. Sugary doughs\u003cbr\u003e 4. Fermented doughs\u003cbr\u003e 5. Puff pastry doughs\u003cbr\u003e 6. Fermented puff pastry doughs\u003cbr\u003e 7. Cheesecakes\u003cbr\u003e 8. Restaurant Desserts\u003cbr\u003e 9. Classic Cakes\u003cbr\u003e 10. Sweet snacks\u003c\/p\u003e\n\n \u003cp\u003eEach chapter begins with a basic theoretical section. Moving into the practical realm, the recipe book comprises recipes of varying difficulty levels. Rocío, through clear and simple explanations, aims to make her creations completely accessible. It's not just the tips and tricks she provides that stand out, but also the comprehensive introduction, covering everything from essential ingredients (flours, fats, sugars, and chocolates) to the proper use of each utensil. Get inspired to prepare up to four different types of cheesecakes, caramelized French toast, croissants, macarons, King Cakes, fritters, desserts in glasses, financiers, Swiss rolls, donuts, classic cakes, and many other sweet treats. And you can be sure that success is guaranteed.\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850791244,"sku":"RPR69D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P69.jpg?v=1785487275"},{"product_id":"helados-pr70-ebook","title":"ICE CREAM, the cuisine that came from the cold #PR70IceCream","description":"\u003cp\u003e \u003cstrong\u003eDimensions: 21 x 24 cm.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eNumber of pages: 180.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eSpanish.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003ePrinting: Offset.\u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003eAuthors: 7.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eCreations: 65.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003ePastryRevolution ends 2024 with a special monograph dedicated to the vibrant world of ice cream: 'The cuisine that came from the cold'. Thus, the latest edition of the High Pastry Notebook brings together some of the most outstanding professionals of the moment. In other words: leading figures such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMassimo Pignata (DelaCrem), Javier Guillén (Sweet Monkey), Iván Vázquez, Maite Otegui (22:22), Franck Wenz \u0026amp; Andrea Dopico (Maison Marcel), Albert Roca (Sant Croi), and Albert Adrià \u0026amp; Alfredo Machado (Gelato Collection)\u003c\/strong\u003e . The publication presents a carefully curated selection of 65 frozen creations, each accompanied by a concise yet insightful analysis that unveils the secrets and stories behind the recipe. The collection ranges from light sorbets to creamy and sophisticated ice creams, as well as classic creations with reinvented essential ingredients—such as chocolate and vanilla—and bolder creations featuring ingredients like huitlacoche and black lime. Ultimately, this edition celebrates the boundless innovation, precise technique, and unbridled passion of those who have elevated what once seemed like simple ice cream to the highest form of art.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eDiscover the full summary in the product description!\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eMASSIMO PIGNATA (DELACREM)\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Vegan ice creams\u003c\/div\u003e\n\n\u003cdiv\u003e Almond, lemon and chamomile\u003c\/div\u003e\n\n\u003cdiv\u003e Cocoa, beetroot and orange\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Chai tea with roasted hazelnut, vanilla, extra virgin olive oil and salt\u003c\/div\u003e\n\n\u003cdiv\u003e Yogurt, cucumber and peanut\u003c\/div\u003e\n\n\u003cdiv\u003e Bread, oil, salt and dark chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e Cashew with orange\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Granny Smith apple, celery and mint\u003c\/div\u003e\n\n\u003cdiv\u003e Peach with cava Conference pears in spiced red wine\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e JAVIER GUILLÉN (SWEET MONKEY)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Vanilla and almond\u003c\/div\u003e\n\n\u003cdiv\u003e 80% Chocolate, Dominican Republic\u003c\/div\u003e\n\n\u003cdiv\u003e 80% Madagascar Chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Pineapple, coconut and coffee\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Semi-sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e 50% Hazelnut Praline\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e IVÁN VÁZQUEZ\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Peanut and tonka bean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Banana leaf Golden milk\u003c\/div\u003e\n\n\u003cdiv\u003e Passion fruit and blond chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e Black sesame and pomace cream\u003c\/div\u003e\n\n\u003cdiv\u003e Cheeses, coffee, chocolate and tamarind\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Guava and hibiscus flower from Colima\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Blueberries and black strawberry grapes\u003c\/div\u003e\n\n\u003cdiv\u003e Grapefruit, orange and tequila\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e MAITE OTEGUI (22:22)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Coffee fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Ratafia\u003c\/div\u003e\n\n\u003cdiv\u003e Blue cheese\u003c\/div\u003e\n\n\u003cdiv\u003e Mass\u003c\/div\u003e\n\n\u003cdiv\u003e Huitlacoche\u003c\/div\u003e\n\n\u003cdiv\u003e Pepitoria\u003c\/div\u003e\n\n\u003cdiv\u003e Bread of the Dead\u003c\/div\u003e\n\n\u003cdiv\u003e OC'OO goat's milk\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e• Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Cherry and black lemon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Greengage Plum\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e FRANCK WENZ \u0026amp; ANDREA DOPICO (MAISON MARCEL)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Toasted hazelnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Cappuccino\u003c\/div\u003e\n\n\u003cdiv\u003e Salted caramel\u003c\/div\u003e\n\n\u003cdiv\u003e 70% Chocolate blend Ecuador and Peru\u003c\/div\u003e\n\n\u003cdiv\u003e Vanilla\u003c\/div\u003e\n\n\u003cdiv\u003e Milk with cookies\u003c\/div\u003e\n\n\u003cdiv\u003e Meringue milk\u003c\/div\u003e\n\n\u003cdiv\u003e Yogurt with fig jam\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Melon, Pear and Pepper\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e ALBERT ROCA (SANT CROI)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Champion Mango\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Basque Country\u003c\/div\u003e\n\n\u003cdiv\u003e Yaya\u003c\/div\u003e\n\n\u003cdiv\u003e Fum\u003c\/div\u003e\n\n\u003cdiv\u003e Chai latte\u003c\/div\u003e\n\n\u003cdiv\u003e Catalan cream\u003c\/div\u003e\n\n\u003cdiv\u003e A thousand sweets\u003c\/div\u003e\n\n\u003cdiv\u003e 7 Portes\u003c\/div\u003e\n\n\u003cdiv\u003e Saint George\u003c\/div\u003e\n\n\u003cdiv\u003e Japan\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e ALBERT ADRIÀ \u0026amp; ALFREDO MACHADO (GELATO COLLECTION)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Marcona almond\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Curried Mango\u003c\/div\u003e\n\n\u003cdiv\u003e Iranian green pistachio\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Fig\u003c\/div\u003e\n\n\u003cdiv\u003e Ispahan\u003c\/div\u003e\n\n\u003cdiv\u003e Kiwi\u003c\/div\u003e\n\n\u003cdiv\u003e Lemon\u003c\/div\u003e\n\n\u003cdiv\u003e Hibiscus daisy\u003c\/div\u003e\n\n\u003cdiv\u003e Pomegranate Peach\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850824012,"sku":"RPR70D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P70.jpg?v=1785487274"},{"product_id":"pastry-71-panem-pa-de-kilo-sergi-vela-umiko-ebook","title":"PASTRY 71. Panem. Pa de Kilo. Sergi Vela. Umiko. (ebook)","description":"\u003cp\u003e\u003cspan\u003eDimensions: 21 x 29.7 cm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eNumber of pages: 180.\u003c\/div\u003e\n\u003cdiv\u003eLanguage: Spanish.\u003c\/div\u003e\n\u003cdiv\u003ePrinting: Offset.\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eRelease:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMarch 2025\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMontagud Editores' Pastry and Bakery Notebook, recognized with the National Gastronomy Award and winner of the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBest Food Magazine\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eat the Gourmand World Cookbook Awards, focuses on the key factors for the undisputed global appeal of Spanish pastry and baking. PastryRevolution, “la Pastry,” quarterly publishes four patisseries and\/or bakeries with a unique and personal philosophy, offering a journey through the highlights of the national pastry scene. The workshops featured in this Notebook cover the entire spectrum of Spanish sweets. It includes great figures and promising young talents, world-renowned workshops and emerging projects. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastryRevolution 71, under the direction of Javi Antoja de la Rosa, with photography by Xavi Olmos and editorial coordination by Alba Llacera, presents the latest from PANEM, Sergi Vela, Pa de Kilo, and UmikoBake. Four projects that represent 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 presented across 180 pages and 150 photographs.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA total of 60 unpublished creations and more than 250 preparations\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom the laminated pastries of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePANEM\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto the individual desserts of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSergi Vela\u003c\/strong\u003e, including the author's breads from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePa de Kilo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand the mochis from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eUmikoBake\u003c\/strong\u003e. Without a doubt, cross-sections of all pieces are included. All this and much more in PastryRevolution 71. 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, their daily life, and their dreams. True to its principles as always, PASTRY offers more than ever.\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695850889548,"sku":"RPR71D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P71.jpg?v=1785487275"},{"product_id":"pastry-72-xavier-barriga-maties-miralles-fran-segura-maison-marcel-ebook","title":"PASTRY 72. Xavier Barriga, Maties Miralles, Fran Segura, Maison Marcel (ebook)","description":"\u003cp\u003e\u003cspan\u003eDimensions: 21 x 29.7 cm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eNumber of pages: 180.\u003c\/div\u003e\n\u003cdiv\u003eLanguage: Spanish.\u003c\/div\u003e\n\u003cdiv\u003ePrinting: Offset.\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eRelease\u003c\/strong\u003e: June 2025\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMontagud Editores' Cuaderno de Pastelería y Panadería, recognized with the National Gastronomy Award and winner of Best Food Magazine at the Gourmand World Cookbook Awards, focuses on the key factors for Spain's undeniable global pastry and bakery appeal. PastryRevolution, \"la Pastry\", publishes quarterly four patisseries and\/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding establishments in the national pastry scene. The workshops included in this Cuaderno cover the entire Spanish sweet spectrum. It features great figures and young talents, world-renowned workshops and emerging projects.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastryRevolution 72, under the direction of Javi Antoja de la Rosa, photography by Xavi Olmos and editorial coordination by Alba Llacera, \u003cstrong\u003epresents the latest from Xavier Barriga (Turris), Maties Miralles (Es Forn), Fran Segura and Andrea Dopico \u0026amp; Franck Wenz (Maison Marcel). Four projects that define a way of understanding an essential artisanal craft. Four workshops. Four concepts. Each with a unique and personal philosophy, adding knowledge and showcasing excellence. All through 180 pages and more than 150 photographs. A total of 60 unpublished creations and more than 250 preparations.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom Xavier Barriga's breads to Fran Segura's éclairs, including Maties Miralles' panades and Andrea Dopico \u0026amp; Franck Wenz's pastries. Without a doubt, cuts of all pieces included. All this and much more in PastryRevolution 72. The pastry and bakery recipes are complemented by a sweet cuisine section detailing the desserts from restaurants published (simultaneously) in Apicius. Likewise, it includes enriching in-depth interviews that, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, their daily life and their dreams. True to its principles as always, PASTRY offers more than ever.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850987852,"sku":"RPR72D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P72.jpg?v=1785487276"},{"product_id":"pastry-73-nuno-garcia-ruth-gou-enric-badia-jose-manuel-marcos-candela-ebook","title":"PASTRY 73. Nuño García, Ruth Gou, Enric Badia, José Manuel Marcos Candela (ebook)","description":"\u003cp\u003e\u003cspan\u003eDimensions: 21 x 29.7 cm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eNumber of pages: 180.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLanguage: Spanish.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003ePrinting: Offset.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRelease: September 29, 2025.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMontagud 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 bakery. PastryRevolution, \"La Pastry,\" quarterly publishes four patisseries and\/or bakeries with a unique and personal philosophy, offering a journey through the most outstanding establishments in the national pastry scene. The workshops featured in this Notebook cover the entire spectrum of Spanish sweet treats. It includes renowned figures and young talents, world-famous workshops, and emerging projects.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastryRevolution 73, under the direction of Javi Antoja de la Rosa and the mastery of Alba Llacera, with photography by Xavi Olmos, presents the latest from \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNuño García (Clan), José Manuel Marcos Candela (Crujiente \u0026amp; Candela La Gelateria), Enric Badia (Forn Elias), and Ruth Gou (Gou Pastisseria)\u003c\/strong\u003e. 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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e180 pages and more than 100 photographs. 50 unpublished creations and more than 150 preparations.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom Nuño García's laminated pastries to José Manuel Marcos Candela's ice creams, passing through Enric Badia's breads and Ruth Gou's individual pastries. Without a doubt, cuts 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. Similarly, enriching in-depth interviews are included, which, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, daily life, and dreams.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTrue to its principles as always, PASTRY offers more than ever.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695851020620,"sku":"RPR73D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P73.jpg?v=1785487275"},{"product_id":"pastry-74-fornet-de-la-soca-madeleine-cientotreintaº-gines-j-nicolas-ebook","title":"PASTRY 74. Fornet de la Soca, Madeleine, Cientotreintaº, Ginés J. Nicolás (ebook)","description":"\u003cp\u003e\u003cspan\u003eDimensions: 21 x 29.7 cm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eNumber of pages: 180.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLanguage: Spanish.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003ePrinting: Offset.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRelease: December 15, 2025.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMontagud 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 for Spain's undeniable global appeal in pastry and baking. PastryRevolution, \"the Pastry,\" quarterly publishes four pastry shops and\/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding establishments in the national pastry scene. The workshops included in this Notebook cover the entire Spanish sweet spectrum. It features great figures and young promises, world-renowned workshops, and emerging projects. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastryRevolution 74, under the editorial coordination of Alba Llacera and photography by Xavi Olmos, presents the novelties from\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eTomeu Arbona \u0026amp; María José Orero (Fornet de la Soca), Felipe de Santa Cruz (Madeleine by Ferrières), Alberto \u0026amp; Guido Miragoli (Cientotreintaº) and Ginés J. Nicolás (Niko)\u003c\/strong\u003e. Four projects that represent a way of understanding an essential artisan craft. Four workshops. Four concepts. Each one with a unique and personal philosophy, adding knowledge and showcasing excellence. All of this, across 180 pages and more than 150 photographs. A total of 50 unpublished creations and more than 150 elaborations.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom Tomeu Arbona's Mallorcan recipe book to Felipe de Santa Cruz's viennoiserie, passing through Alberto Miragoli's breads and Niko's individual pastries. Without a doubt, cuts of all pieces are included. All this and much more in PastryRevolution 74. Likewise, enriching in-depth interviews are included which, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, their daily life, and their dreams. True to its principles as always, PASTRY offers more than ever.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFornet de la Soca\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Sweet dough empanada with lamb\u003c\/div\u003e\n\u003cdiv\u003e- Meat empanada with peas\u003c\/div\u003e\n\u003cdiv\u003e- Cocarrois\u003c\/div\u003e\n\u003cdiv\u003e- Vegetable coca\u003c\/div\u003e\n\u003cdiv\u003e- Sobrasada pigs with honey\u003c\/div\u003e\n\u003cdiv\u003e- Superior gató\u003c\/div\u003e\n\u003cdiv\u003e- Potato ensaïmada\u003c\/div\u003e\n\u003cdiv\u003e- 'Belleza de Roma Apple' cake\u003c\/div\u003e\n\u003cdiv\u003e- Cocos\u003c\/div\u003e\n\u003cdiv\u003e- Potato coca\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMadeleine by Ferrières\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Spirale aux pommes\u003c\/div\u003e\n\u003cdiv\u003e- Cruffin 2.0\u003c\/div\u003e\n\u003cdiv\u003e- Flan parisien\u003c\/div\u003e\n\u003cdiv\u003e- Gianduja 3.0\u003c\/div\u003e\n\u003cdiv\u003e- Corbeille aux fruits\u003c\/div\u003e\n\u003cdiv\u003e- Pain suïsse chocolat\u003c\/div\u003e\n\u003cdiv\u003e- Planet pecan et chocolat \u003c\/div\u003e\n\u003cdiv\u003e- Yuzu, fraise et basil\u003c\/div\u003e\n\u003cdiv\u003e- Fleur de fraise\u003c\/div\u003e\n\u003cdiv\u003e- Canelé\u003c\/div\u003e\n\u003cdiv\u003e- Éclair de café\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eCientotreintaº\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Croissant\u003c\/div\u003e\n\u003cdiv\u003e- Pain au chocolat\u003c\/div\u003e\n\u003cdiv\u003e- Kouign amann\u003c\/div\u003e\n\u003cdiv\u003e- Banana danish\u003c\/div\u003e\n\u003cdiv\u003e- Spinach and ricotta pain suïsse\u003c\/div\u003e\n\u003cdiv\u003e- Monkey bread\u003c\/div\u003e\n\u003cdiv\u003e- Cheesecake with tonka bean\u003c\/div\u003e\n\u003cdiv\u003e- Scone Semi-wholemeal loaf\u003c\/div\u003e\n\u003cdiv\u003e- Country loaf\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGinés J. Nicolás\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e- Cronos origin\u003c\/div\u003e\n\u003cdiv\u003e- Cronos future\u003c\/div\u003e\n\u003cdiv\u003e- Pistachio, orange blossom and orange Breton shortbread\u003c\/div\u003e\n\u003cdiv\u003e- Éclosion vert\u003c\/div\u003e\n\u003cdiv\u003e- Mamajuana\u003c\/div\u003e\n\u003cdiv\u003e- Hazel\u003c\/div\u003e\n\u003cdiv\u003e- Yuzu\u003c\/div\u003e\n\u003cdiv\u003e- Asian cheesecake\u003c\/div\u003e\n\u003cdiv\u003e- Origami crane\u003c\/div\u003e\n\u003cdiv\u003e- Mango and orange bar\u003c\/div\u003e\n\u003cdiv\u003e- Dark and milk chocolate, Macadamia nut and coffee bar\u003c\/div\u003e\n\u003cdiv\u003e- Matcha tea and yogurt bar\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695851086156,"sku":"RPR74D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P74_7203c952-fcc8-4a56-aef1-dd312aecd940.jpg?v=1785487275"},{"product_id":"pastry-75-daniel-alvarez-coush-armo-ester-roelas-ebook","title":"PASTRY 75. Daniel Álvarez, Coush Armo, Ester Roelas (ebook)","description":"\u003cp\u003e\u003cspan\u003eDimensions: 21 x 29.7 cm.\u003cbr\u003e\u003c\/span\u003eNumber of pages: 180.\u003cbr\u003eLanguage: Spanish.\u003cbr\u003ePrinting: Offset.\u003cbr\u003eRelease: May 15, 2026.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMontagud Editores' Pastry and Bakery Notebook, recognized with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNational Gastronomy Award and winner of Best Food Magazine at the Gourmand World Cookbook Awards\u003c\/strong\u003e, focuses on the key factors contributing to Spain's undisputed appeal in the pastry and bakery world. PastryRevolution, “la Pastry,” quarterly publishes four patisseries and\/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding establishments in the national pastry scene. The workshops featured in this Notebook cover the entire Spanish sweet spectrum. It includes great figures and rising stars, world-renowned workshops, and emerging projects.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIn this new edition of PASTRY, contemporary pastry unfolds as a constantly evolving territory, where technique, sensibility, and narrative converge to redefine the limits of sweets. Three essential voices take center stage in this issue: Daniel Álvarez, Coush Armó, and Ester Roelas. From different but complementary approaches, each one traces their own path that dialogues with technical precision, creative identity, and emotion as the central axis.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDaniel Álvarez\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eexplores the balance between purity and complexity, taking pastry to a realm where each creation responds to a refined and contemporary logic.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCoush Armó\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eintroduces a bold perspective, where aesthetics and creative risk become tools to break established codes. For her part,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEster Roelas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebuilds a delicate and deeply personal discourse, where subtlety and detail elevate the sensory experience. Through their creations, processes, and reflections, this edition offers a broad reading of current pastry: a discipline that is no longer measured solely by technique, but by the ability to move, to tell a story, and to last in memory. An invitation to understand sweets as a language.\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695851118924,"sku":"RPR75D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P75.jpg?v=1785487276"}],"url":"https:\/\/montagud.com\/en\/collections\/pastry-ebooks.oembed?page=2","provider":"Montagud","version":"1.0","type":"link"}