{"title":"Pastry Notebook","description":"\u003cp\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\/p\u003e","products":[{"product_id":"pastryrevolution-1","title":"PastryRevolution #1 ","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\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cbr\u003e \u003cbr\u003ePãstryRevolution is a new publication from Montagud Editores, distributed worldwide, that brings together pastry, bread, and confectionery. It was created with the clear intention of satisfying the needs of the sector. In a single publication, it unites the best professionals in pastry, bread, confectionery, and confectionery, who present their latest work and research in each issue. Tradition has always been a constant source of inspiration for the development of new pastry and bread creations. PãstryRevolution embraces the contemporary nature of both worlds while respecting and cherishing tradition, recognizing that modern times demand a new way of working 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":49210058473804,"sku":"RPR1","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY1.png?v=1778000983"},{"product_id":"pastryrevolution-2","title":"PastryRevolution #2 ","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\"\u003eA 180-page publication from Montagud Editores featuring the best in pastry, bread, and sweet cuisine. Worldwide distribution. Contents: 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\n\n\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210086195532,"sku":"RPR2","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY2.png?v=1778000992"},{"product_id":"pastryrevolution-3","title":"PastryRevolution #3","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cu\u003e\u003cbr\u003e\u003cbr\u003eAbraham Balaguer.\u003c\/u\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The best croissant in Spain.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter croissant with milk.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter croissant with caramel and apple.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter croissant with vanilla and roses.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter croissant with orange and chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de San Juan croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mojito 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\n\n \u003cu\u003ePierre Hermé.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Choux Café.\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\u003eFran Segura.\u003cbr\u003e\u003c\/u\u003e\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 Ribé.\u003cbr\u003e\u003c\/u\u003e\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\u003eMickaël Besse.\u003cbr\u003e\u003c\/u\u003e\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\u003eJuanjo Padilla.\u003c\/u\u003e\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\u003eNicolás Serrano.\u003cbr\u003e\u003c\/u\u003e\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\u003cu\u003eJesus Machi. San Bartolomé Oven.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - San Bartolomé sourdough bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tea 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\u003eAntonio Cepas. Benipan.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wheat, rye and seed mold.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fougasse of black olives, thyme and olive oil.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tomato fougasse, oregano, olive oil.\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 acorn bread.\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 \u003cu\u003ePaco Pérez. Miramar.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Thai coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rocks.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Açaí.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flowers.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tarantino.\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\u003eRafa Delgado.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PãstryRevolution, kumat-chocolate-almond.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bellini, cava and peach.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus, sorbet-bacon-drunken.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Irish coffee, coffee-Irish whiskey-cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kalustyan's.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cherry ravioli, minty lemon cream and elderberry granita.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Taco, coconut-grapefruit-muscovado.\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\u003eBegoña Rodrigo.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, roasted apricot cream, Lapsang Souchong tea ice cream and pepper.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt sponge with fruit, basil 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\u003eFernando Sáenz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basil chilled garlic soup for \"potato\" dressing.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet\/sour gooseberry cream.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210107396428,"sku":"RPR3","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY3.png?v=1778000993"},{"product_id":"pastryrevolution-4","title":"PastryRevolution #4","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - \"Dessert is the 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 milks 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 a cigar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheese Tickets.\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 and red fruit cloud.\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. The Little Room\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen nougat, caramelized 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. Carolina returns\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mille-feuille of quince and goat cheese with sesame.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrot cannelloni with 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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nougat ice cream made with chicken broth and chamomile, accompanying a tapa of pickled partridge.\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\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\u003eAlejandra Hurtado.\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- “Sweets offer the opportunity to take on 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 fruit cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Individual cake of mandarin and blond chocolate.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PastryRevolution Trunk.\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 Turrón.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Turrón La Pastisseria.\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 - Golden 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 Alvarez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate-raspberry 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\n\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. Don Pío's Bakery.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - King Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Galician bar.\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\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210165854540,"sku":"RPR4","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY4.png?v=1778000993"},{"product_id":"pastryrevolution-5","title":"PastryRevolution #5","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\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\u003eJosé Montejano (Cocentaina, Alicante)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “The pastry industry 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, 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 candies\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Pastry making is pure science”\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hudson Valley Mountains\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Increasing intensity\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wave Kanagawa\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 Morato\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mel killed\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\n\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\n\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 flour\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Properties\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Integrals\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Revolution in the 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-wholemeal spelt loaf\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal rye bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de “forner”\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Country bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The truths and lies about 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\u003eGrandfather's Bakery\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=\"justify\"\u003e - Multigrain beer\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 the production of acorn bread\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\u003eRafael Charquero's Restaurant Breads\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 in Contemporary Baking\"\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 KITCHEN\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 - Streuszel, yogurt snow and flower nectar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crispy 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\u003eAngel Leon\u003c\/u\u003e\n\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 a microscope, vanilla, basil\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Tea ice cream, melon soup, mint and ginger\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Drunken with hints of orange blossom and yogurt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Palo Cortado crumb, coffee ice cream with milk and chocolate\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The nest: Fresh walnuts, fresh cheese ice cream and peach julienne\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-style brandy, mango, beetroot and fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cold roasted coffee cream with hazelnut and chocolate\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and acacia honey with Irish bitter 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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus leaf sorbet\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen béchamel sauce for vegetable crudités\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210184794444,"sku":"RPR5","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY5.png?v=1778000991"},{"product_id":"pastryrevolution-6","title":"PastryRevolution #6","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cstrong\u003e\u003cbr\u003e\u003cbr\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\n\n \u003cu\u003ePierre Hermé\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Financial\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ispahan\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Madagascar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaron Ispahan\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\u003eJordi Butrón and Xano Saguer\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eOriol Balaguer\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cu\u003eRamón Morató\u003c\/u\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\u003eJosep Maria Rodríguez\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Safari\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\u003eAlejandra Hurtado\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hollowed-out chocolates, chocolate and saffron\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tonka bean and red fruit nougat\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and vanilla cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Madagascar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red fruit, marzipan and flower 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\n\n \u003cu\u003eSonia Arias\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sacher cake with raspberry ganache and chocolate mousse\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple confit with nut crunch and caramel\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla crème brulée wrapped in poached pear slices\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\u003eThe 10 bakeries to watch out for in Spain\u003c\/u\u003e\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\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flour in my hands\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Grandpa's bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pan tritordeum\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with figs, raisins, dried apricots and hazelnuts\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAntonio Cepas\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Rye Bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic baguette\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ciabatta with Kalamata olives and bacon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal bread with plums 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\n\n \u003cu\u003eThe old ovens\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The importance of the oven for proper cooking\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\u003eThe 10 bakeries to watch out for in Spain\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 \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJorge Vallejo (Quintonil, Mexico)\u003c\/u\u003e\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\u003eRodolfo Guzmán (Boragó, Chile)\u003c\/u\u003e\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\u003ePepe Rodríguez (El Bohío, Illescas)\u003cbr\u003e\u003c\/u\u003e\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\u003eGermán Carrizo and Carito Lourenço (El Poblet, Valencia)\u003c\/u\u003e\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\u003eFernando Sáez (Grate, Viana)\u003c\/u\u003e\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210241155404,"sku":"RPR6","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY6.png?v=1778000993"},{"product_id":"pastryrevolution-7","title":"PastryRevolution #7","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eBAKERY\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\u003eDaniel Lindeberg.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Muscovado brownie on almond shortbread with jasmine tea, hibiscus jelly, raspberry ganache and red berries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Choux pastry with passion fruit cream, mango ganache and milk chocolate, and creamy mango with lime and coconut.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJosep Maria Rodríguez.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mandarin-honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red fruit compote.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Josep Maria Rodríguez opens the second “La Pastisseria” in Barcelona\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eYann Duytsche.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Madagascar.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White on white.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Leo.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cala Sa Tuna Cake.\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.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange and orange blossom burnt cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macarons.\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\u003eMarie Valdez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dark chocolate with raspberry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bordelais canelés.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tropicana.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eAnna Selga.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Pastry 2.0'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bite of cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Chocolate egg.\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\u003eJordi Roca.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Interview with Jordi Roca.\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\u003eAnna Bellsolà.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Anna Bellsolà, passion for good bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Baluard bakery according to Anna Bellsolà.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hotel Praktik Bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tomato bread, pumpkin seeds, oil, cheese and Provençal herbs.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive oil coca.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sliced ​​bread made with butter, milk and sugar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Country bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eDavid Baños.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Colegiala, from doughnuts to good bread in Murcia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Conde Cake or “Recao”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Meat pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Durum wheat bread.\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\u003eIván Rodríguez - Carolina Vázquez.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Valladolid: From the pharmacy... to the authentic bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Natural sourdough bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal rye bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: medium;\"\u003eCookies, biscuits, dried pasta.\u003c\/span\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\u003eRafael Charquero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio and coconut dammer.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Speculoos with chocolate and orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee \u0026amp; Yuzu Cookies.\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 Montero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Diet cookies with prunes.\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 Fuertes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Organic chocolate cookies.\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\u003eXavier Barriga\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Salted butter cracker.\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\u003eXevi Ramon\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate cookies.\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\u003eFrancesc Pons\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Low-calorie tea biscuits.\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\u003eFerment of ideas.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The taste of 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 \u003cstrong\u003eSWEET KITCHEN\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\u003eFina Puigdevall.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apricot, vermouth, orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cherries, anise, vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer garden.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream cake, burnt egg yolk and candied fruit.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen sheep's milk cottage cheese and basil flan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peach and cinnamon sangria.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Burnt white eggplant (honey, coffee and sheep's milk).\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\u003eOscar Velasco.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hazelnut, lemon, rosemary and mint shortbread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana, coffee and whiskey with the aroma of tonka bean.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Iced coconut, apple, brandy and quince jelly.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and passion fruit soup, hazelnuts, olives and curry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee cream, with cooked chocolate mousse and cocoa nibs.\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\u003eDiego Guerrero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gin and tonic shot.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Poached egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Fishbowl.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Boletus.\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\u003eChristophe Boucher.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Norwegian omelet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Lamb's lettuce, wasabi and nashi pear marinated with lime.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pickled strawberries and radishes, parsley and white cheese emulsion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beetroot and white chocolate with cocoa nibs and lemon sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Burrata and mustard.\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\u003eFrozen Pages. Fernando Sáenz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - After-eight of fresh rosemary.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dark bread ice cream with thyme honey and walnuts.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eFOODSTYLE\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 - Seven chefs cook with Passion, Roots and Avant-garde in London.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Montagud Editores promotes a full day of gastronomic outreach during Book Day.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - EspaiSucre. Six finalists compete for The Best Restaurant Dessert in Mexico.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Martin Braun, a group to get to know. Pastry shop, Ice cream parlor and catering.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Eneko Atxa enters the 50 World Best Restaurants, which award Jordi Roca as Best Dessert Chef.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210245873996,"sku":"RPR7","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY7.png?v=1778000993"},{"product_id":"pastryrevolution-8","title":"PastryRevolution #8","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBAKERY\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\u003eJosé Ramón Castillo.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Fernando Gómez Carbajal.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jamaica. Pearly.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolates.\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\u003ePuri Morillo.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Flor Fotografías.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and ginger tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - A thousand crepes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Antwerp.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xoco-raspberry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nahua.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Mikel Ponce.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tea time.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramelized brioche French toast with lemon cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eDiego Lozano.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Sandro Souza.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate world.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fig, cinnamon and mascarpone.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio, coconut and chocolate.\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\u003eEnric Rosich.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Enric Rosich.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry macarons.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla macarons.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMiguel Chale.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Seville has a special (bread-like) flavor. Text: Fco. Javier Antoja.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Picnic Artisan Breads. Text: Miguel Chale.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gorgonzola and walnut bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal yogurt bread with chocolate and apricots.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oat bread, muesli and plums.\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\u003eJoaquín Mor.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Carlota Rodríguez.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - JMOR. The new bread boom also exists in Teruel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Round bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crystal bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oil canyon.\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\"\u003eMore than croissants.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Rafael Charquero.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kyoto Roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Two-tone croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Croquant' of grape and balsamic.\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 \u003ci\u003eText: Jordi Morera.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Montagud Editores Archive.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Where it all begins. Block 1: Kneading.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003eQuique Dacosta. Quique Dacosta Restaurant. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Pelut i Pelat.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Liquid almond 'Farton'.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cooked horchata.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Liquid pumpkin fritter.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet potato 'Pastisset'.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Arrope cocktail and 'tallaetes'.\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\u003eBrian Campbell. Milse.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Laura Forest.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut, apple, celery and chicory.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sablé Breton, feijoa, lemon, white chocolate and mint.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, jasmine, hazelnut, orange and caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin, maple, walnut, espresso \u0026amp; caramelized white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beetroot ball, beetroot, yogurt and thyme.\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 Roca. El Celler de Can Roca. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: El Celler de Can Roca.\u003c\/i\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Sourdough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smile.\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\u003eDiego Gallegos. Sollo.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Shakti de Raco.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The desert and the flower.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mushroom Trip.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rescoldo (Caramelized black French toast).\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\u003eVictor Quintilla. It rains. 1 Michelin star. 1 Sol Repsol.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Álex Izquierdo.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Julia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French toast, coffee and cocoa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mango and coconut ceviche.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - April.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eFrozen Pages. Fernando Sáenz. Grate Workshop\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Fernando Sáenz.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer sorbet, watermelon, tomato and jasmine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Melon ice cream with sweet wine.\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\u003eThe Best Restaurant Dessert.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Álex Vera.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mexican Elsa Judith Olmos wins The Best Restaurant Dessert.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Winning Chocolate Dessert: Guava, New Zealand spinach, chocolate and cinnamon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Winning Dessert Free Theme by Elsa Judith Olmos: Radishes, epazote, ginger and fennel flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt, white chocolate and basil. Florence Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk chocolate, lychees, yuzu and hints of rose. Florencia Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Strawberry, cream, hibiscus, pennyroyal, coriander, and long pepper. Pol Contreras.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, pine blossom, lemon, and dill. Pol Contreras.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lime-Lemon Cocktail. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and licorice namelake with avocado and banana. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gancia milkshake. Federico Guajardo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin and chocolate tart. Federico Guajardo.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Reminiscing about my childhood. Aldo Benítez.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Malintzi Forest. Aldo Benítez.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The 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\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":49210255933772,"sku":"RPR8","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY8.png?v=1778000992"},{"product_id":"pastryrevolution-9","title":"PastryRevolution #9","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\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\n\n \u003cu\u003eJosep Maria Rodríguez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PastryRevolution 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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange cake.\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 specialty.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla. Madagascar. Comoros. New Caledonia. Réunion.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana, chocolate and hazelnut mille-feuille (Homage 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 with a hint 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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Making bread with seawater.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Poolish bars and seawater.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread au levain 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 - Current 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 - The bakery made to taste (and with taste).\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 bread, raisins and honey.\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\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 - Virgin Mary 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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Braided pieces, an added attraction.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Braided bread, button and roll of a big pastry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Braided bread made with three layers of dough.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Six-crust Winston 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 \u003cstrong\u003eSWEET KITCHEN\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocaine 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 forest.\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 - Mille-feuille 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 the 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":49210312524108,"sku":"RPR9","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY9.png?v=1778000992"},{"product_id":"ramon-morato-antonio-cepas-postres-de-autor","title":"RAMÓN MORATÓ, ANTONIO CEPAS... signature desserts","description":"\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\n\n \u003cu\u003eRamon Morato\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Rosemary, yuzu and Alunga nougat.\u003c\/div\u003e\n\n\u003cdiv\u003e - Two-lime nougat.\u003c\/div\u003e\n\n\u003cdiv\u003e - Bitter coffee and cocoa nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - White gianduja nougat, pine nuts, cinnamon crumble and salt.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eJosep Maria Rodríguez\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Red Christmas Ball.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Gold Christmas Ball.\u003c\/div\u003e\n\n\u003cdiv\u003e - Candy and passion log.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eDani Álvarez\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Cherry passion.\u003c\/div\u003e\n\n\u003cdiv\u003e - Three dark chocolates.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eBetina Montagne\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pumpkin cheesecake.\u003c\/div\u003e\n\n\u003cdiv\u003e - Christmas cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Mississippi Mud Pie.\u003c\/div\u003e\n\n\u003cdiv\u003e - Peanut, curry and chocolate bar.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eJosé Antonio García Álvarez\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Dulcey Turrón 3 Creams.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eSergio Ortiz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Skyline.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003ePastryRevolution 10\u0026amp;10 Innovations\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Rye and spelt bread. Georgina Crespo.\u003c\/div\u003e\n\n\u003cdiv\u003e - Smoked ash bread. Jesús Machi.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Fig bread. Jesús Machi.\u003c\/div\u003e\n\n\u003cdiv\u003e - Buckwheat bread. Jordi Morera.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Venison bread with orange, raisins and walnuts. Juanjo Rausell.\u003c\/div\u003e\n\n\u003cdiv\u003e - 100% organic spelt bread. David Baños.\u003c\/div\u003e\n\n \u003cdiv\u003e- Wheat and rye sourdough bread with walnuts, blueberries, and honey. Pablo Cones. Rebeca Ruíz.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pistachio and cherry panettone. Rafael Charquero.\u003c\/div\u003e\n\n\u003cdiv\u003e - Two-tone spiral bread. Toni Gonzalo.\u003c\/div\u003e\n\n\u003cdiv\u003e - Purple corn and quinoa bread. Miguel Chale.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Stollen. Daniel Díez.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eAntonio Cepas\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pretzels.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Seaweed bread mold.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003ePablo Conesa\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Wheat and its milling.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Types of flours.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eTonatiuh Cortés\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Cloudstreet Bakery: excellent bread with background music.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Gluten-free country bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Rye, apple and walnut cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Winter bread with nuts and spices.\u003c\/div\u003e\n\n\u003cdiv\u003e - Rye and caraway bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cp\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003ePaco Morales\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Green Apple 2008\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Baked pumpkin with its seeds and vinegar cream 2009.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Smoked milk, coffee seeds and spiced cocoa 2010.\u003c\/div\u003e\n\n\u003cdiv\u003e - Green figs with blue cheese 2011.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Local flowers, beetroot, red fruits and licorice 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pickled beetroot, goat cheese and yogurt lime 2013.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eRicard Camarena\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Figs, vanilla, wine and vinegar.\u003c\/div\u003e\n\n \u003cdiv\u003e- Coffee with burnt milk ice cream and macadamia nuts.\u003c\/div\u003e\n\n\u003cdiv\u003e - Pumpkin, yogurt and ginger.\u003c\/div\u003e\n\n\u003cdiv\u003e - Strawberries, cookie and coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eCarlo Cracco\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Burnt chocolate and boiled parsley.\u003c\/div\u003e\n\n\u003cdiv\u003e - Chestnut and milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Cheesecake, raspberry and pollen.\u003c\/div\u003e\n\n\u003cdiv\u003e - Eastern Sgroppino.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eAlejandra Hurtado\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Heading to Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eFernando Sáenz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Uses of the technique in the Ice Cream Shop.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Sugars in Ice Cream Shop.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210316226892,"sku":"RPR10","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY10.png?v=1778000993"},{"product_id":"pastryrevolution-11","title":"PastryRevolution #11","description":"\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\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 - Rice pudding, coffee and vanilla dessert.\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 shortbreads.\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\n\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chamomile and kamut shortbread cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple and walnut pie.\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\n\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 Japanese-inspired 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 Ruiz.\u003c\/u\u003e\n\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\"\u003e - Spelt bread with organic honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic wholemeal 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\n\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 the bakery.\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 in a bake (24 h).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Low QF solid levain barley bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Melilla or the border of diversity.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 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\u003eAngel J. Rodriguez.\u003c\/u\u003e\n\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 honest 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 Threads.\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\n\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 made 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 KITCHEN\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 cannot be understood 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 coulis, mint and white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry tub 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 - Smoky 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 Elias.\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 tarts.\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 the best restaurant in Australia.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Uses of the technique in Ice Cream Parlor.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Noelia Zaragoza is the Lavazza national barista champion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Intersicop 2015 brings together bakeries and pastry shops from across Spain.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Josep Maria Rodríguez and Jordi Morera, awarded as the best young artisans of 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 three-sun awards for Spain and one in 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\u003cp\u003e \u003cspan\u003e- Francis Paniego presents 'El Portal del Echaurren' to the public\u003c\/span\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210331595084,"sku":"RPR11","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY11.png?v=1778001141"},{"product_id":"pastryrevolution-12","title":"PastryRevolution #12","description":"\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAlejandro Montes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “It’s Pastry Time.”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry \u0026amp; cream cake 2.0.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Framboise tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio-cherry cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jijona cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePaco \u0026amp; Jacob Torreblanca.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Moon Coffee anise tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Desert flower 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\n\n \u003cu\u003eWorld Chocolate Masters\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PEPE ISLA: Bombón. Bun Ki. Pepe Isla. Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- ABRAHAM BALAGUER: Terra Cake. Foc Bonbon. Air Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - ANDRÉS MORENO: Mosaic. Floripondio. Malaga Bombón.\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\u003eAntonio Montalto.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Violet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond cube, lemon and 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\u003eMilena Vallejos.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate cake with pisco syrup, truffle and physalis jam.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cake with orange-flavored condensed milk filling, lucuma, marzipan and gratinéed meringue.\u003c\/div\u003e\n\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\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePassover\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Between tradition and modernity.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eXevi Ramon.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Every loaf of bread should have a story.”\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cereal bread with prunes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baker's coca.\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\u003eBeatriz Echeverría \u0026amp; Susana Gaona.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Babette's Oven. Passion for bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% rye bread with chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eRamón Maciá.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Better Pan: Generation Panarra.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with oat flakes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kamut and rye bread with blueberries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wheat bread with natural sourdough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAngel Ortiz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Bread Workshop for 157 bakeries in Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - A space for the development of bread culture.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The “bread workshop”, a new concept.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Assorted seaweed bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter brioche.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRafael Arnal.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafa Arnal, the young baker from Valencia who maintains his grandfather's sourdough starter.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sobrasada bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Time for torrijas (Spanish-style French toast).\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\u003eJordi Butrón \u0026amp; Xano Saguer.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Espai Sucre.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Goat cheesecake with raspberry, red pepper and ginger.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple-vinegar sorbet with calvados and green anise.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJesus Sanchez.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, yogurt and cardamom cobblestone.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrot, yogurt and mandarin orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citricum.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Indian dessert.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eMarcos Morán.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French toast with rice pudding ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roasting.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Burnt rice pudding.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheesecake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eKiko Moya.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - In the spirit of a brioche, yeasts, butter and citrus peels.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Supermousse.\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\u003eJesús Escalera \u0026amp; Fernanda Covarrubias.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Dessert Shop.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black tear.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen pond.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Flower cone (small bites).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smile (tribute to Jordi Roca).\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\u003eFernando Sáenz. Eneko Atxa.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen dressings.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210334249292,"sku":"RPR12","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY12.png?v=1778001141"},{"product_id":"pastryrevolution-13-postres-de-autor","title":"PastryRevolution 13... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003eJosean Alija.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carolina... strawberries, rose, coconut and black pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Angel hair pasta, banana and lemon ice cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cherries, strawberry, orange blossom and frozen almond milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kiwi and shiso ice cream.\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 - Apple (apple peel).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Russians from Alfaro.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and pepper.\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\u003eBrian Campbell.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tonka bean, feijoa and wild berries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black boy peach.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Namelaka made with white chocolate, passion fruit, almonds, berries and kiwi berries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEdorta Lamo.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry and zombie chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marianito fresh.\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\u003eJavi Estévez.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange, banana, cookie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flan, coffee, vanilla.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Panna cotta, streusel, red berries.\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\u003eAlbert Adrià.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lavazza teacup.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana Musubi.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Eclair opera.\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\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Frozen \"ganache\" of extra virgin olive oil and raw mushroom.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate and asparagus ice cream 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\n\n \u003cu\u003eMiquel Guarro.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa beans originating in Mexico.\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\n\n \u003cu\u003eCarles Mampel.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate-creamy guanaja sablée with olive oil.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - S-ferik.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Exotic tart.\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\u003eRicardo Vélez.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer chocolates.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberries and roses. Jerte cherries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cassis and violet. Apricot and vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange and saffron. Strawberries and pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Mango and passion fruit. Blood orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Papaya.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eSadaharu Aoki.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bamboo, opera with green tea.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yuzu branches.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Praline and raspberry heart.\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 - Macaron with mascarpone cream and red berries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk chocolate ganache lollipops.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate Fondue.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cream and strawberry 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 \u003cu\u003eSandra Ornelas.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Guava.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lolita.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kalingo-Thai.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apri'Nut.\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\u003eMaria Selyanina.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sorrento Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grapefruit and wild strawberry tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry, fig and goat cheese tarts.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- “M-Kir Royal” log.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eSergio Ortiz.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer.\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\n\n \u003cu\u003eJordi Morera.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The “new” wheat.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Old varieties, more relevant than ever.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Buckwheat 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\u003eXavier Barriga.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic baguette with crushed wheat and a mix of roasted seeds.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Water baguette in direct system.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Italian ciabatta with biga.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca bread with biga system and malt mix.\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\u003eAnna Bellsolà.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - A bakery with a hotel or a hotel with a bakery?\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hotel Praktik Bakery.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baluard Bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sliced ​​bread made with butter, milk and sugar.\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\u003eCarlos Ramírez-Roure.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rice flour triangle.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rosemary and olive oil bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Seeded sliced ​​bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Country bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread in its essential form.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 800g round loaf and 400g baguette.\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\u003eGermán Bakery, a return to the origins of genuine Galician bread.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fisterra bread (Galician bread).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fried onion bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raisin bread and Mencía wine.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210347651404,"sku":"RPR13","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY13.png?v=1778001141"},{"product_id":"patrick-aubrion-momofuku-postres-de-autor","title":"PATRICK AUBRION, MOMOFUKU... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20 protagonists\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e71 recipes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e284 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e108 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e44,800 words\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\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\u003ePatrick Aubrion. Antoine Sweets. Belgium.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon brownie.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry 'Twan'.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pineapple Tatin.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit crème brulée.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eFrank Haasnoot. Mandarin Oriental. Taipei, Taiwan.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blueberry tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple pie.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pecan nut tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apricot tart.\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\u003eChristina Tosi. Momofuku Milk Bar. USA\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - \"The most powerful combination for a dessert is to unite a flavor and a memory.\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crack Pie tm.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Compost Cookies tm.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gretas (sugar cookies).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: medium;\"\u003e\u003ci\u003eFruity flavors.\u003c\/i\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRicardo Vélez. Moulin Chocolat. Madrid, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gourmet glass.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry and mango tarts.\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 Montejano. Desucre. Cocentaina, Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red summer fruits.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Dulcey, apricot and Greek yogurt.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate, lime and thyme.\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\u003eLluis Estrada. Canal. Barcelona, ​​Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint-Tropez.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citricus.\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\u003eDiego Lozano. Confectionery school. Brazil.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - CH14.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cherry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Isadora.\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\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJesús Escalera. Fernanda Covarrubias. La Postería. Mexico.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cotton pastries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Land mollusk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple or cucumber?\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Forest.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Moon of Seville.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Curro Noriega. Mario Ríos. Besana Tapas. Utrera, Spain.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk, cocoa, hazelnut and sugar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sheep's curd with honey and caramelized walnuts.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pearl milk with rice ice cream and caramelized cinnamon soil.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer truffles.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eBenjamin Donath. Grand Hyatt. Germany.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Asparagus, pine needles, egg yolk and honey.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Corn, canola, peach and lavender.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet potato, chocolate and raspberry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cucumber Martini.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eOscar Calleja. Annua. San Vicente de la Barquera. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Updated cream mille-feuille.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bonsai.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pea pod.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- The nest.\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 Patterson. Nick Muncy. IOC. USA\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Haute patisserie needs to be simpler.”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black sesame mochi with strawberries, shiso and kumquat.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Steamed vanilla cake with blueberries and violet, whipped white cheese.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whipped rhubarb, olive oil and spring herbs.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Seawater taffy.\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\u003eFernando Sáenz. Grate. Logroño, Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream made with goat yogurt, green tomato and basil.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Icy seawater and Albillo.\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\u003eAndreu Beltrán. Forn Mistral. Barcelona, ​​Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Family tradition.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Old varieties, more relevant than ever.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beetroot burger.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beer bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt levain 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\u003eJavi Moreno. Moreno. Murcia, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green olive bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raisin bread.\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 - Orange cakes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Angel hair pastries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eJesús Querol. Forn Pa Runyó. Lleida, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ronyo bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pla d'Urgell stone bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hazelnut and raisin bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beer bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cu\u003eEsteban Silva Vilchez. La Mar Dolça. Mallorca, Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic wholemeal bread with seeds.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gató de ametlles.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pasta frola.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cornstarch alfajor.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Media Luna (butter pastries).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bizcochito de grasa or Cuernitos argentinos.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eFOODSTYLE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Éclair Diaries, a gastronomic journey by Johnny Iuzzini.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210351878476,"sku":"RPR14","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY14.png?v=1778001142"},{"product_id":"alejandra-hurtado-martyn-meid-postres-de-autor","title":"ALEJANDRA HURTADO, MARTYN MEID... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e204 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20 protagonists\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e71 recipes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e284 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sea Sand\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple and plankton\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hidden Macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plankton chocolates\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\u003eMartyn Meid\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen snow and flowers\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spiced plums\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rhubarb and vanilla panna cotta\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk\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\u003eMatt O'Connor\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Dirty Donut Martini by The Licktators Custard's\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Last Stand by The Licktators\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e -The Toast Mortem by The Licktators\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJari Vesivalo\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Goat's milk White and round\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lingonberry\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beetroot and blackcurrant\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 - Autumn\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Winter\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\u003eFernando Sáenz\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Herbal teas and 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 \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eGianluca Fusto\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - A-More. Blackberry, violet and lemon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coco de Mère. Coconut, lemon and almond\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Helix. Milk chocolate, bitter orange and cocoa\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Bise. Milk chocolate with hazelnuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Magritte. Pistachio, black cherry and gianduja\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eClaire Damon\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - CD Initials\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Small boats\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kashmir\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Absinthe green\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eChristophe Adam\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fraisier éclair\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Madagascar vanilla and caramelized pecan éclair (2015)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramélia chocolate éclair\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon-yuzu éclair\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red baiser\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\u003eMiquel Guarro\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mustard and honey bonbon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Arugula, lime and pine nut bonbon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Lemon, white chocolate and basil\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nun\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\u003e2.0 SPECIAL CROISSANT\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e The croissant isn't French... Long live the croissant!\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Antonio Cepas, Carles Mampel, Mey Hofmann, Josep Maria Rodríguez, Paco Pérez, Guillermo Moscoso, Abraham Balaguer, Julio Blanco, Paco and Jacob Torreblanca, Alejandro Montes, Xavier Barriga, Òscar Teixidó.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eBAKERY\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cu\u003eJesus Machi\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Valencian Potato\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Scacciatelle or glass bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Natural fig bread in a mold\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tomato and zucchini bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gingerbread\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\u003eJordi Morera\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cereals: pre-preparations and other magic tricks\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eGuillermo Moscoso Moure\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Arms of “masa nai”\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread of Santiago or Molete de Compostela\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pan da Moa\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Country-style bread rolls\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\u003eQuim Jimenez\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Rye Bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roasted garlic bread and Kalamata olives\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sesame bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic organic baguette\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with chocolate and orange\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\u003eFOODSTYLE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jordi Roca presents Or'Noir by Barry Callebaut\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210358989132,"sku":"RPR15","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY15.png?v=1778001141"},{"product_id":"will-goldfarb-azurmendi-montia-postres-de-autor","title":"WILL GOLDFARB, AZURMENDI, MONTIA... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e204 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e20 protagonists\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e71 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e284 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003eEneko Atxa. Azurmendi. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Diary of a stage in Azurmendi\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eWill Goldfard. Room4Dessert. Indonesia\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ghostface Keller.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and caramel crème brulée.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate bubble.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Tarot cards.\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\u003eLorenzo Cogo. The Coq. Italy\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blue ice cream, wild strawberries and pine needles.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fruit salad.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear with salted caramel, hazelnuts and wasabi.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pollen ice cream, couscous and chamomile granita.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eDaniel Ochoa. Luis Moreno. Montia. Spain\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red cabbage custard.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carob porridge.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Potato.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The pineapple of the sea.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon.\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\u003eMakito Hiratsuka. Le Mout. Taiwan\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Thawing.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Water lilies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nostalgia.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003ePhilippe Bertrand. Chocolate Academy. France\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tablet guns.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Creamy Alunga Tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk chocolate entremet.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaron excellence.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honoré log brownie.\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\u003ePierrick Boyer. Le Petit Gâteau. Australia\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tahitian beauty.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Deconstruction of Pavlova.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Salted caramel, toffee and milk, chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ganache made with extra virgin olive oil and gold flakes.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry, Australian truffle, Sichuan pepper.\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\u003eNadège Nourian. Nadège Patisserie. Canada\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Petit pumpkin.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn sun.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cu\u003eChris Ford. Bryan Voltaggio's Restaurants and Butter Love \u0026amp; Hard Work. United States\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 21 Tablespoons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ribbed disc.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yura.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Choux Banana bon bon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Three-chocolate and caramel bar.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eKevin Ketkaew. Ketkaew Consulting. Thailand\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black Forest.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Choux pastry with wild strawberries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Inverted pyramid of the Louvre.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Upside-down cream with citrus fruits.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eXevi Ramon. Tritricum. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tritordeum roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Energy Tritordeum roll.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tritordeum bread roll with seeds.\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 Joaquín Roldán Triviño - Don Roldán Oven. Spain\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rolled up.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and almond roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rolled brioche with ham and 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\u003eMarc Padró - Forn Padró. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% organic Kamut bread.\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 - Wholemeal spelt.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRicardo Vélez - Moulin Chocolat. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with cocoa ferment.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRafa Charquero - Pastry Chef \u0026amp; Consulting. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with cocoa ferment.\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\u003eTeresa Gutiérrez - Azafrán Restaurant. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beer and honey cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Unleavened bread with caraway and sesame.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - \"Super Mold\" bread made with sheep's milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Tiznao” must bread with vanilla.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carob and toasted sunflower seed praline rolls.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk bread with smoked spelt and angel hair pasta.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Toasted cheese brioche with white chocolate and beetroot.\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\u003eOscar Ortiz (Zeelandia)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread with yogurt, apricot, blueberries and muesli.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210373374284,"sku":"RPR16","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY16.png?v=1778001142"},{"product_id":"pastryrevolution-17","title":"PastryRevolution #17 ","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\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eSWEET KITCHEN\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\u003eRoger Van Damme. Het Gebaar. Belgium\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Koffie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Soleil.\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\u003eMartin Benn. Sepia. Australia\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plum blossoms and goat's milk sorbet, alpine strawberry jelly and Kakigori.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mandarin, lemonade fruit, green tea.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black truffle ice cream, hazelnut praline, rosemary and honey mousse, miso-cured egg yolks and malt.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin, miso and buckwheat cannoli.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePedro Subijana. Akelare. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The other apple pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sheet of orange flan with fruit leaves.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Red fruit cake with candied fennel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt cupcake with hazelnuts, coffee foam and grapefruit.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nougat Xaxu with foamy coconut ice cream and sugared almonds.\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\u003eJosé Andrés. Minibar. United States\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring carrots.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate éclair.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate asparagus.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bourbon Peanuts.\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\u003eMauro Colagreco. Mirazur. France\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange tree in bloom.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple, cilantro and yogurt sorbet soup.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cold soup of red berries, beetroot and yogurt.\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\u003eFernando Sáenz (Grate) and Ricard Camarena. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive ice cream 300%.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fermented vegetable sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jura tasting sorbet.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream made with beef fat and pickles.\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\n\n \u003cu\u003eAndrea Tortora. St. Hubertus. Italy\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sacher puff pastry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate mille-feuille.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tarte Tatin.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Classic pastries: Panettone.\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\u003eLuis Robledo. Tout Chocolat. Mexico\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachios, red berries and ginger.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Soft caramel bonbon with apricot and thyme.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and white chocolate.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Chocolate, vanilla and macadamia.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gianduja, coffee and chocolate cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, Mexican lime, almonds, panela.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\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\n\u003cdiv align=\"justify\"\u003e - Irish coffee.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Records.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Amethyst.\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\u003eAlejandra Hurtado. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eThomas Marie. Ecole Hôtelière de Laussane. France\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baguette tradition.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pavé de l'abbaye.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fougasse.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaky brioche.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eXavier Barriga. Turris. Spain\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet fougasse with citrus and orange liqueur.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Napolitana duo of pistachio and chocolate marzipan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry marzipan and red fruit brioche crowns.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Swiss toasted butter braids.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEduardo Bizkarra. Bizkarra. Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fabiola.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pamitxa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bizkarra water bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter bun.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carolina.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210379239756,"sku":"RPR17","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY17.png?v=1778001142"},{"product_id":"pastryrevolution-18","title":"PastryRevolution #18","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003eRonny Emborg \u0026amp; Mallory Cayon (Atera). United States.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peach and rose.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Licorice, yogurt and blueberries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black garlic flodeboller.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pine, hawthorn and milk.\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\u003eEnrico Crippa (Piazza Duomo). Italy.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Licorice.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fruit and vegetable soup.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Panna Cotta Matisse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate bun.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cottage cheese tart.\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\u003eGerard Villaret. Netherlands.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple: yogurt, gin and celery.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Deconstructed nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basil: Coffee, Jivara, caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eCarme Ruscalleda \u0026amp; Miquel Antoja (Sant Pau). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Giant chocolate wafer.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blue.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beige.\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\u003eFernando Sáenz (Grate Workshop). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stabilizers and emulsifiers.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen honey rock.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Airy blueberry texture.\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\n\n \u003cu\u003eBorja Gracia (Panda by Hattori Hanzo). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fuji.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hanami dango.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sakura dorayaki.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Matcha roll.\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\u003eCédric Grolet (Le Meurice)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pineapple, avocado and coconut.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint Honoré.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEmmanuele Forcone (Zucchero Artistico Academy). Italy.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Exotic Passion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont Blanc Revisited.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt and strawberries.\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\u003eAndrea Reiss (Bibelot)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coco and Kalingo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Blueberry cheesecake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lychee, raspberry and coconut.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cashew, coriander and ginger bonbon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eMiquel Coulibaly (Mr. Brown). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 1.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 2.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 3.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 4.\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\u003eGabi \u0026amp; Jakob Bär (Leckerbaer). Denmark.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blackcurrant and salted caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Meringue with passion fruit.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Speculoos with chocolate and hazelnut ganache.\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\n\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 (Sweet Liceo). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Classical Colomba.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and gianduja colomba.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJordi Morera (L'Espiga d'Or). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stripping Rye.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dark Rie Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal 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\u003eToni Valls (Escola de Forners de Barcelona). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - My vision of the bakery.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de “llardons”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Brioche de “llardons”.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Buckwheat Gluten Free Bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic bread from the “Priorat” region.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eGeorgina Crespo (Fleca Balmes). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread, wholemeal spelt and stone-ground wheat.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cu\u003eBegoña San Pedro \u0026amp; Marta Valcuende (La Miguiña). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Rye Bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Levain bannetone.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marble 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\u003eMiguel Ángel Sahuquillo (Sahuquillo Bakery). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread of the cross.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210382123340,"sku":"RPR18","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY18.png?v=1778001144"},{"product_id":"pastryrevolution-19","title":"PastryRevolution #19","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSPECIAL: The Perfect Macaron.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eTools 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) Isfahan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pierrick Boyer (Le Petit Gâteaux) Mora.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ricardo Vélez (Moulin Chocolat) #Montagud110Years.\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!) Coffee from a pot; pulparindo; lemon and chia.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Martín Berasategui (Martín Berasategui Restaurant) 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 labnie and cilantro.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafa Delgado \u0026amp; Nandu Jubany (Can Jubany) Catalan cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tim Clark (Cocoa) 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 bee 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) Salmon and freshly smoked cheese.\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) Quesada pasiega. 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) White and black garlic.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Régis Marcon (Régis \u0026amp; Jacques Marcon) Boletus\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 KITCHEN\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\n\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 - Catalan cream\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\n\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear with licorice, pink peppercorns and smoked milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fennel, avocado and lemon panna cotta.\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\n\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. (A la Renaissance). Paris. France.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Le Confettis\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 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. (Zaranda Restaurant). Mallorca. Spain.\u003c\/u\u003e\n\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 dried fruit\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 dried fruit\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. (Masa Bambini Bakery). Seville. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- “Little hamburgers”\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":49210391691596,"sku":"RPR19","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY19.png?v=1778001145"},{"product_id":"pastryrevolution-20","title":"PastryRevolution #20","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e60 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e350 processes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eSweet creations from the world's best pastry chefs\u003c\/i\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eThomas Alphonsine (Chocolate Academy France)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fraisier.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and gianduja tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blackcurrant tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange 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 \u003cu\u003eJosep Maria Rodríguez (La Pastisseria)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Floral.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 4th anniversary cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green apple.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Individual yogurt and cherry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer single.\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\u003eDiego Lozano (Diego Lozano Confeitaria School)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yellow.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Is it a banana?\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa and coconut surprise.\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\u003eNatalie Eng (Singapore)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Conical coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Floral mille-feuille.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel and pear coral.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee bean.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eIn memoriam. Mey Hofmann (Barcelona)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fig Crustifondant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fondant and rhubarb with raspberry sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Apple, coconut, peach and lychees.\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\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eA tour of the most influential restaurants\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 \u003cu\u003eJesús Escalera \u0026amp; Fernanda Covarrubias (La Postrería)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tradition.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peach Melba.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red mille-feuille.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Leaves.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramelized banana and licorice lace taco.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wind.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple green.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nougat and foie gras macaron.\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\u003eFernando Arellano (Zaranda)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet Burrata.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Son Claret Lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Son Claret Honey Dish.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Four seasons of the Mallorcan almond.\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\u003eRoc Suñé (Massana)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fried egg.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cylinder of crema catalana.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coconut, banana guacamole and piña colada.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yuzu tzatziki.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mini Babybel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eMiquel Antoja (Sant Pau)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nihon Buyo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Merengue.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rock and Roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ferafoc.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White.\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\u003eFernando Sáenz \u0026amp; Angelines González (Grate Workshop)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen Conversations 2016.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Contemporary tradition.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eBread as a cultural tool\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 \u003cu\u003eForns Enrich\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gran Reserva Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Coca bread”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Musician Mold.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Spelt cookies.\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\u003eJesús Sánchez (J. Sánchez Artisan Bakers)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cententrigo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Italian bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Malt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Custard cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey pineapple.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eForn Bertran\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bertran Bar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xusco.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ensaimada.\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\u003eJohn Torres (La Panotheca)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chapatitas.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210401653068,"sku":"RPR20","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY20.png?v=1778001146"},{"product_id":"patrick-aubrion-jordi-morera-postres-de-autor","title":"PATRICK AUBRION, JORDI MORERA... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eStarring people from 8 nationalities\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e61 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e104 photographs\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eFina Puigdevall (Les Cols)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Frozen sheep's milk cottage cheese and basil flan.\u003c\/div\u003e\n\n\u003cdiv\u003e - Volcanic landscape of carob, ratafia and buckwheat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Horchata, truffle and hazelnuts.\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 \u003cu\u003eAtsushi Tanaka (Restaurant AT by Atsushi Tanaka)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Chocolate and tonka bean.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e -Hinoki.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Raspberry, beetroot and pepper.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eMakito Hiratsuka (Le Mout)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Spring flowering of Arashiyama.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Arashiyama summer bamboo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Autumn leaves of Arashiyama.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eJari Vesivalo (Olo)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Apple, juniper, yogurt and malt.\u003c\/div\u003e\n\n\u003cdiv\u003e - Sea buckthorn, organic honey and sour cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Birch and sorrel.\u003c\/div\u003e\n\n\u003cdiv\u003e - Pumpkin, goat cheese and radish.\u003c\/div\u003e\n\n\u003cdiv\u003e - Carrot, Icelandic seaweed and smoked milk.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eCristina García (La Mesa by Ángel León)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Seabed.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Coconut, curry and chocolate.\u003c\/div\u003e\n\n\u003cdiv\u003e - Mango version 1.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv\u003e- Mango version 2.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eFernando Sáenz (Grate Workshop)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Ice cream made with chorizo ​​oil and white wine.\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\n\n \u003cu\u003ePatrick Aubrion (Antoine Sweets)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Éclair.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Miserable.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Lemon pie.\u003c\/div\u003e\n\n\u003cdiv\u003e - Citrus truffle.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eKarim Bourg (La Maison du Chocolat Paris)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Sweetness.\u003c\/div\u003e\n\n\u003cdiv\u003e - Glamour.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Acidic garden.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eDavid H. Chow (Chocolates \u0026amp; Confections)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Chocolate, peanut and chipotle bar.\u003c\/div\u003e\n\n\u003cdiv\u003e - Caramel popcorn bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Kasu sake bonbon.\u003c\/div\u003e\n\n\u003cdiv\u003e - Grapefruit and fennel bar.\u003c\/div\u003e\n\n\u003cdiv\u003e - Froot Loops Bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Raspberry, yuzu and Earl Grey bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003ePuri Morillo \u0026amp; Antonio Martín Ahumada (Daza Pastry Shop)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Mille-feuille.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Tropical.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Lemon tart.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eTim Clark (Cocoa)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Caramelized apple tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Summer berries.\u003c\/div\u003e\n\n\u003cdiv\u003e - Chocolate and hazelnut éclair.\u003c\/div\u003e\n\n\u003cdiv\u003e - Wategos Beach.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Spinning top.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eFrancesc Altarriba (BonBlat)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Coca de Manlleu.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Blue cheese bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Mini flavored hamburgers.\u003c\/div\u003e\n\n\u003cdiv\u003e - Cereal burger bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - 'Black bread' roll.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cu\u003eToni Valls (Forners School of Barcelona)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Fermented and frozen Danish brioche.\u003c\/div\u003e\n\n\u003cdiv\u003e - Danish.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Flower.\u003c\/div\u003e\n\n\u003cdiv\u003e - Windmill.\u003c\/div\u003e\n\n\u003cdiv\u003e - Crossed.\u003c\/div\u003e\n\n\u003cdiv\u003e - Wholemeal spelt bread with beer.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eJuan Manuel Menor (Galician Bread Museum)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - 100% pure rye bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Local bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Traditional loaf bread.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eMarc Padró (Forn Padró)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Coca de aceite.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Bread made with stone-ground flour.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Buckwheat bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Onion bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eJordi Morera (L'Espiga d'Or)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Enzymatic activity in bread.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210408403276,"sku":"RPR21","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY21.png?v=1778001268"},{"product_id":"lasarte-andrea-dopico-postres-de-autor","title":"LASARTE, ANDREA DOPICO... signature desserts","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eStarring people from 8 different countries\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e61 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e104 photographs\u003c\/strong\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003ePaolo Casagrande \u0026amp; Xavi Donnay (Lasarte Restaurant)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mini mimetic grilled corn\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry, black garlic and coffee\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green shiso, mint, yuzu, and calamansi sorbet\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa, blackcurrant and beetroot\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate and black sesame gianduja\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\u003cu\u003eFederico Zanellato (LuMi Bar \u0026amp; Dining)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Desert Pineapple and Lime Taco\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yuzu, mandarin, licorice and wakame ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Burnt wheat tart, yukari and passion fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Iced coconut, fennel pollen, rhubarb and caper berries\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Evergreen leaves\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\u003eGustavo Saez (99 Restaurant)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond dacquoise\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with avocado\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blueberries and yogurt\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Quindim\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rhubarb\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kiwi semifreddo\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\u003eAndrea Dopico (MOments)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chef Melinda\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carme Ruscalleda\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carlos García\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alejandra Hurtado\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 (Grate Workshop. DellaSera Ice Cream Shop)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prune, walnut and turmeric breakfast ice 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\n\n \u003cu\u003eThomas Alphonsine (France)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Filled chocolate tablet\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crispy coffee tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate bars\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate taco\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate tart\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\u003eYann Brys (Dalloyau)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Key to the heart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus crisp\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Paris Brest\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint Honoré lollipops\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\u003eJosep Maria Rodríguez (La Pastisseria)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candy\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Golden Apple\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Star of Bethlehem\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Santa Claus\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Fir tree\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 (La Postrería)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Walnut\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet tooth\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peanut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tonka\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\u003eJesús Monedero (Palio Restaurant)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Buckwheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prawn oil buns\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White bread with basil and aged 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\u003eManel Cortés (Baking Technician and Consultant)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Energy bread: amaranth and chia\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Artisan bar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Buckwheat bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oat 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\u003eXavier \u0026amp; Josep Tomàs Pamies Sistaré (Forn Sistaré)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Catalan country bread'\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Whole Wheat Bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de Vermú Miró de Reus\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\u003eFrancisco Oslé (Oslé Bakery)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Traditional artisan bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pasiega loaf\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrot cake\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210414432588,"sku":"RPR22","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY22.png?v=1778001268"},{"product_id":"pastryrevolution-23","title":"PastryRevolution #23","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e91 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e214 photographs\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eAlbert Adrià and David Gil (Los postreros de Barcelona, ​​elBarri)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - The world's sweet cuisine volcano is erupting, by Jãvi Antoja de la Rosa\u003c\/div\u003e\n\n \u003cdiv\u003e- Tickets: Coulommiers Cheesecake \u0026amp; Pumpkin with Angel Hair Pasta \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: Mayan Zero \u0026amp; Corn \u0026amp; Plantain Gordita with Cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Old Boy: Pumpkin with tacha \u0026amp; Corn flan \u0026amp; Tamarind and pineapple popsicle\u003c\/div\u003e\n\n\u003cdiv\u003e - Bodega 1900: Strawberry Aspic \u0026amp; Yogurt with Picana Walnut and Fresh Figs\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\n\n \u003cu\u003eYann Duytsche (Dolç)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Offering humanity through serenity, by Anna Tusell\u003c\/div\u003e\n\n\u003cdiv\u003e - Tatin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Arlette from Sweet and Passion\u003c\/div\u003e\n\n\u003cdiv\u003e - Raspberry mille-feuille\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 (Ott Gourmet Store. 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 with 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\n\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 - Muffin\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 - Sliced ​​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 - Energy bread: amaranth and chia\u003c\/div\u003e\n\n\u003cdiv\u003e - Artisan bar\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, Mother Yeast)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - The philosophy of Yeast\u003c\/div\u003e\n\n\u003cdiv\u003e - Rustic bar\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-flour\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210422001996,"sku":"RPR23","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY23.png?v=1778001268"},{"product_id":"jordi-roca-claire-damon-postres-de-autor","title":"JORDI ROCA, CLAIRE DAMON... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e198 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e47 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e33 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e261 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e43,973 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cstrong\u003eSWEET KITCHEN\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\u003eJordi Roca (El Celler de Can Roca)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The keys to a genius, by Jãvi Antoja de la Rosa\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rainforest\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cigar box\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Shredded coconut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange chromatism\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Iced muffin with bergamot and Earl Grey tea\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Retropical\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\u003eJesús Segura (Trivio)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dessert and reflection, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cereals\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smoky whisky ice cream slice\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Trivio Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tamale with cacao, mushrooms and nuts\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana cocoa\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nasturtium with pistachio, rice and beetroot\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\u003eClaire Damon (Des Gâteaux et du Pain)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Art and consciousness, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The clash of the ice\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - I love strawberries\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Light-dark lipstick\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fragaria Vesca\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pink grapefruit\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 and Fer Covarrubias (La Postrería)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Creating culture through sweets, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blue\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Scarlet\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear Tatin\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Leonor\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peach\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Aztec\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\n\n \u003cu\u003eGeorgina Crespo (Forn Balmes)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flour is the star, by Fco. Javier Antoja Giralt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Breads made from stone-ground flour\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Bread made from 100% stone-ground wheat flour\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Three-flour bread (T65, T80 and T130)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stone-ground wheat and rye bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEnric Badia (Forn Elias)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Youth and talent, by Fco. Javier Antoja Giralt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pan de solera\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Enriquetes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mediterranean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt cookies\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\u003ePedro del Villar (Veleta Bakery)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread and Wine, by Fco. Javier Antoja Giralt\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wine bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candeal Bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mocejonera Loaf\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Toledan women\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\u003eFlorindo Fierro Toledo\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roots of good bread, by Fco. Javier Antoja Giralt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Funny\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Galician ring cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 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 \u003cu\u003eToni Valls (Barcelona Bakers' Guild)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Master Breads, by Fco. Javier Antoja Giralt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wakame seaweed bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrot bread\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210426392908,"sku":"RPR24","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY24.png?v=1778001267"},{"product_id":"dstage-miramar-postres-de-autor","title":"DSTAGE, MIRAMAR... signature desserts","description":"\u003cdiv\u003e \u003cstrong\u003e198 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e47 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e33 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e261 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e43,973 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSWEET KITCHEN\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\u003cu\u003eDiego Guerrero, DSTAgE\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The final chords of the menu, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen begonia, mojito, apple-celery\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The spice route\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Potato and white truffle cut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cauliflower Chantilly Cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nixtamalized quince, fermented yucca, and coffee nectar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Corn\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\u003ePaco Pérez, Miramar\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Miramar in a sweet key, by Lúa Monasterio\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fruit cocktail\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coconut-coconut-coconut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Horchata, dates and fartons\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa nut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prince of Beckelar\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\n\n \u003cu\u003eRicardo Vélez, Moulin Chocolat\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flavor as a Flagship, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Martita's\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple mille-feuille\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio and raspberry éclair\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\u003eYann Duytsche, Dolç\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Creative Methods, by Anna Tusell\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bosc\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sakura\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - You\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cosmic\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rouge\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tutti Frutti\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\u003eEspigas, the National Bakery Team\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - In defense of Spanish bakeries, by Fco. Javier Antoja Giralt\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wheat and xeixa sourdough bread, Pablo Conesa\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaxseed bread, Unai Elgezabal\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candeal sourdough bread, Javier Molina\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Tomato bread, Francisco Recio\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prawn, coconut and cilantro skewer, José Roldán\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\u003eFlorindo Fierro, Panod\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pan \u0026amp; Go in Madrid, by Fco. Javier Antoja Giralt\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Natural country bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic Galician bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter 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\n\n \u003cu\u003eJill Hodgetts, Aida Rincón, Aida's Bread\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - From Cádiz, by Fco. Javier Antoja Giralt\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cereal bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plum and apple bread pudding\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eFco. Javier Mazariegos, La Tahona de Vega\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - From Apprentice to Fame, by Fco. Javier Antoja Giralt\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye with raisins\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Barra Auga\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread rubbed with walnuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ciabatta\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210433405260,"sku":"RPR25","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY25.png?v=1778001266"},{"product_id":"noor-la-pastisseria-postres-de-autor","title":"Noor, The Pastry Shop #PR26","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e127 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e38 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e24 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e364 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e36,585 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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 Butrón \u0026amp; Xano Saguer, Essence\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vinegar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus fruits\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 - Mediterranean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Empyreumatic\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\u003ePaco Morales, NOOR\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Mesopotamian battlement of red fruits, licorice and flowers from the gardens of Medinat Al-Zahara\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Furniyya of pumpkin, bitter orange and vinegar ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dulce de leche, sheep's yogurt, carob and ras el hanout ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange blossom milk marzipan coulant\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green cardamom shortbread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Date honey cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Golden lychee spoon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee, lemon and pine\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\n\n \u003cu\u003eJosep Maria Rodríguez, La Pastisseria\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry Inspiration\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cappuccino\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio, raspberry, tonka bean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion and strawberry\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tropical Orelys\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla pecan cookie\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hazelnut cookie\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\u003eDominique Ansel, DAB\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Not Just Cronut, by Anna Tusell\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\u003eFernando Sáenz, Grate\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon butter 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\n\n \u003cu\u003eToni Vera, Canal\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smoked butter 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\n\n \u003cu\u003eJuan Antonio Gª and Juan Ramón Hdez., La Subirana\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ground pepper cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Murcian monkey\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Classic bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRafa Charqueo, Tosca\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cuttlefish bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheese bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Potato bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with green olives, mortadella and orange\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Bonsai 'duo' of asparagus with ricotta\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\u003eTony Valls, Gº Pª School of Barcelona\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - What do we know about poolish sourdough?\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Poolish baguette 100% water\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kamut wood with poolish\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\u003eCarles Armengol, Forn Armengol\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye flake bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% wholemeal slender bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Brioche flatbread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - \"Coques de recapte\"\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt and buckwheat bread\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210437108044,"sku":"RPR26","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY26.png?v=1778001267"},{"product_id":"francis-paniego-eneko-atxa-postres-de-autor","title":"FRANCIS PANIEGO, ENEKO ATXA... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e117 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e37 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e28 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e267 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e33,185 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003eEneko Atxa (Azurmendi)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion and coconut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red berries\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive oil and sheep's milk\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, peanut and licorice\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberries and yogurt\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 \u0026amp; Pol Contreras (El Portal del Echaurren)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wool, green juice ice cream, apple and celery\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla ice cream wrapped in pork rinds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, vanilla and cocoa-soaked tendons\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \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\u003eRicardo Vélez (Moulin Chocolat. The Pâtissier)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citrus\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla and rum mille-feuille\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Puy\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel choux\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\u003eMao Montiel (Dolcenero)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Gin and Tonic'\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tonka\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yuzu\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon pie\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coconut, Matcha and black sesame bonbon\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\n\n \u003cu\u003eMartín Presumido (Mamá Chicó)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black bread braid\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla and rum mille-feuille\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black and sesame bread ring with olive oil\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Assorted 'Focaccias'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gluten-free three-chocolate cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Extra-thin pizza with Iberian ham, broken eggs and arugula\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\u003eMaría Ángeles Embid (Arévalo Bakery and Pastry Shop)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Galician bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Seed and sunflower seed bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Walnut bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Garlic bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chia bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMário Rolando (Padaria da Esquina)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cornbread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dark bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic round beer mug\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alentejo bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pão branco de Cabeça\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic round bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wheat\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210441269580,"sku":"RPR27","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY27.png?v=1778001267"},{"product_id":"pastryrevolution-28","title":"PastryRevolution #28","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e85 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e37 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e47 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003e225 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e26,619 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\u003eThe sweet cuisine of fermented foods. Rhian Shellshear (Bhoga)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Artichoke, yogurt, woodruff and horseradish\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Birch, almond, brioche\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blackcurrant leaf, blackcurrant and whey\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple, black garlic, thyme\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Rhubarb and pine\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear, barley and nasturtium\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\n\n \u003cu\u003eAlejandro Montes (Mamá Framboise)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Iced chai latte. Vanilla-caramel\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheesecake tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cherry and pistachio clafoutis\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tropical Macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and hazelnut tube\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\u003eSpecial Panettone\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xevi Ramon, Andrea Tortora, Isaac Balaguer, Rafael Charquero, Tony Valls, Ricardo Vélez, Xavier Barriga, Yann Duytsche - Rolando Morandin\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\n\n \u003cu\u003eCan Plana, evolution in quality and service Xavi, Jordi and Toni Plana (Forn Can Plana)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca bread or crystal bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pa de pagès català IGP\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 - Cornbread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vienna rolls\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\u003cu\u003eThe San Miguel Oven, a return to the past... Miguel Marín Orta (The San Miguel Oven)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Easter rolls\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread of the crescent\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Meringue horn\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chili powder\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pasta frola\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Explorers\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Seaweed and Goji country bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Water bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dark wheat 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 Antonio García's Bakery: Good Flour, Pure Water, and Andalusian Bread (José Antonio García's Bakery)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter cakes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Belerda water bread\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210444448076,"sku":"RPR28","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY28.png?v=1778001267"},{"product_id":"lindeberg-jesus-escalera-postres-de-autor","title":"LINDEBERG, JESÚS ESCALERA... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e92 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e36 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e44 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e373 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e29,202 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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\n\n \u003cu\u003eShaun Quade (Lamé) Desserts with freedom\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Artichoke, yogurt, woodruff and horseradish\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sandalwood nougat\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blueberries and sour goat's milk\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cauliflower cheese with fermented barley and caramelized apple\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coconut and eucalyptus Olida\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Mandarin olive oil ice cream with Atriplex and absinthe\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Meyer Lemon Tree\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Musk stick\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The other side of what?\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\u003eJesús Escalera \u0026amp; Fernanda Covarrubias (La Postrería) Maturity with the aroma of tonka\u003cbr\u003e\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chococo\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla\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 Lindeberg (Lindeberg Bageri \u0026amp; Konditori) The Master of the Masses\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint-Tropez\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry and passion fruit brioche pizza\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saffron puff pastry brioche\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple, apple, apple\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - All vanilla\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Swedish cardamom bun\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\u003eGil Prat (Pastisseria Prat - “Can Carriel”) 4 stories about a croissant\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter 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\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\n\n \u003cu\u003eFlorencio Villegas (Tradition) Moving Forward in the 21st Century\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Durum wheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stone-baked T80 organic spelt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cornbread and pumpkin seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oil pit, extra virgin olive oil bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Galician bun with fresh basil and sun-dried tomato\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Round white 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\u003eJuan Antonio Pérez 'Toñín' (La Moderna Bakery) He who asks for bread knows what he's talking about... at La Moderna\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Iberian ham bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Anise cake from Las Navas\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Leek bread with poolish\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange brioche\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread with 15% scalding\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\u003eRoberto del Val \u0026amp; Juan Luis Vázquez (Ogitxu Bakery Pastry Shop)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic bar with poolish\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Homemade bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ciabatta with a beam\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Classic Basque cake?\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basque chocolate cake\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210455392588,"sku":"RPR29","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY29.png?v=1778001266"},{"product_id":"jordi-cruz-ricardo-velez-postres-de-autor","title":"JORDI CRUZ, RICARDO VÉLEZ... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e118 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e28 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e30 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e365 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e25,120 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\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, ABAC. Sweet cuisine newly arrived at Olympus\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cushion\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fragile\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jason Truffle\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\u003eBrown, NEL. Equilibrium Fusion\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lavender, honey, bee pollen, lemonade fruit, chamomile\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn leaves\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banoffee pie\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crostoli Mandarin, Matcha and Sesame Praline\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 \n\u003cu\u003eRicardo Vélez, MOULIN CHOCOLAT. Temple of sweets in Madrid\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carnation cake\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry Inspiration Cylinder\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Inspiration Passion Cylinder\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bananas\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\n\n \u003cu\u003eUnai and Eneko Elgezabal, GURE OGIA OGITEGIA. Roots for a revolution\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Txakinarto\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baguette\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Semolina and raisins\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaxseed bread 2018\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 Monreal, FORN 9. Bread in Sitges, modernist and traditional\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Farmhouse bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with Kalamata olives, rosemary and Provençal herbs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt and buckwheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt and quinoa bread\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\u003eTony Valls, EGPB. Premiere breads\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candaraveño bun\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread 35%, beer and honey\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hermit's bread\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210463584588,"sku":"RPR30","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY30.png?v=1778001268"},{"product_id":"javi-olleros-toni-vera-postres-de-autor","title":"JAVI OLLEROS, TONI VERA... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e123 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e39 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e11 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e203 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e26,701 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"left\"\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e \u003c\/div\u003e\n\n\u003cdiv align=\"left\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"left\"\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eMaurits van der Vooren, Latour (1 Michelin star)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eHe presents eight recipes, all of which showcase the chef's character: technical, perfectionist, self-assured, and capable of going further in flavors and plating.\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\u003eJavier Olleros, Culler de Pau (1 Michelin star)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Desserts that appear simple but are sophisticatedly crafted. Pursued flavors, distilled purity, and an elevated result. The most refined Galician essence, with a contemporary twist.\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\u003eToni Vera, Canal pastry shop (Barcelona)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Classic pastry formulated with a fresh and delicious contemporary approach.\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\u003eChris Matsch, pastry shop Ibis Bakery (Kansas City, United States)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Puff pastry doughs intended to offer the best examples in this family of essential preparations. A work of creativity and manual skill.\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\u003eEmili Feliu del Forn de Sant Josep\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eFive traditional bread recipes, made with the finest flours, sourdough starter, and long fermentation times. Feliu is considered one of the best bakers in Spain.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eJulia's Oven\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e A good example of the transformation of rural bakeries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eCarmen Gourmet\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e A variety of quality and healthy breads, well made and accompanied by attentive service.\u003cbr\u003e\n\n\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\u003eSWEET KITCHEN\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\u003eMaurits van der Vooren (Latour). Flavors that surprise\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tangerine, coconut, peanut, tandoori\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honeycomb\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut, red beetroot, blackcurrant and pecan\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The key to love\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Rooibos, pear, caramel\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Melon, chamomile, yogurt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yuzu, fennel, basil\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Kiwi, yogurt and lime\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\u003eJavi Olleros (Culler de Pau). Contemporary desserts with Galician essence\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The grape harvest\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kefir, beetroot vinaigrette, pumpkin and raspberries\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Santiago 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\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\n\n \u003cu\u003eToni Vera (Canal). Pastry 'Innotradition'\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tropical puff pastry strip\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Raspberry and mascarpone tart\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tiramisu\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mandarin Cheesecake\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\u003eChris Matsch (Ibis Bakery). Tradition in the service of quality\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Generic puff pastry process\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plain croissant\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond croissant\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gianduja croissant\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bear claw\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Danish pastry\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Danish bun with fruit and almonds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Danish bun with fruit and streusel\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kouign amann\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\n\n \u003cu\u003eEmili Feliu (Forn Sant Josep). High-quality bread to educate the customer\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cavallers integral\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baguette traditionally\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Levain bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Rye and Spelt\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\u003eCarlos Sesplugues (Sesplugues Wood-Fired Oven - Julia Bakeries). Good bread from five villages in Huesca.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French baguette from Huesca\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% whole wheat baguette\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Spelt Bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pink tomato bread from Barbastro with basil\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\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eCarmen Marín (Carmen Gourmet). Love for bread and passion for flavors\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Les Corts Tradition Bar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hand-marked Vienna roll\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chusco 100% sourdough with cereals\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- 100% Kamut Bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mallorcan ensaimada \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"left\"\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"left\"\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210473382220,"sku":"RPR31","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY31.png?v=1778001413"},{"product_id":"fernando-saenz-martin-benn-postres-de-autor","title":"FERNANDO SÁENZ, MARTIN BENN... signature desserts","description":"\u003cdiv\u003e 36 Creations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 87 Preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 23 Step-by-step processes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 262 Photographs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 32,732 Words\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 180 Pages\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 21 x 24 cm\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSWEET KITCHEN\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\u003eMartin Benn (Sepia)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e This chef's culinary vocation is evident in the four dishes he presents, in which his eternal gastronomic passion is given an impeccable Japanese patina.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Umeboshi and raspberry: a salute to Japan\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jerusalem artichoke cake spiced with ginger, dates infused with Pedro Ximénez and warm milk chocolate mousse\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mandarin peel jelly, fromage blanc cheesecake and white chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit and bitter orange Daidai\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\u003eFernando Sáenz (dellaSera)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e The 'chef of cold' has rescued preserves in syrup from the anecdotal to continue delving deeper into the search for the flavor of his frozen creations.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Preserving in syrup as a technique to refine the flavor of ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Syrup: preliminary considerations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana in light syrup with lemon thyme\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candied melon with lemon verbena\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrots in syrup with blood orange\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cucumber in syrup\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cauliflower in syrup\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen Conversations 2018: reviewing the past to shape the present\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\n\n \u003cu\u003eJosep Maria Rodríguez (La Pastisseria)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e La Pastisseria, the project of the World Pastry Champion, turns 6 and gives us a commemorative cake, among other creations.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 6th Anniversary Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Trencadís Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mediterranean 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\n\n \u003cu\u003eLaurent Moreno\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e “Good appearance, good taste and good texture” are Laurent Moreno’s three pillars for a perfect cake, rules that this popularizer of the 'gourmand'\u003cspan\u003e \u003c\/span\u003e\u003ci\u003etells\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ein 4 creations.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Adagio\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alésée of mandarin and cassis\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry and lemongrass tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - São Paulo\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\n\n \u003cu\u003eFernando Bernaldo de Quirós (The Ecotahona of the Ambroz)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eEcotahona is one of the bakeries with the strongest ecological commitment. Its founder, Fernando Bernaldo de Quirós, demonstrates this with his 100% organic spelt and rye breads.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut crackle bread with figs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic tomato bread with black olives\u003cbr\u003e\n\n\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 - Organic seed bread\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 - Turgidum loaf\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\u003eMario Tortosa (Forn Europa)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Forn Europa is a bakery with a long artisan tradition. Mario Tortosa makes bread with the finest raw materials, sourdough starters, long fermentation times, and precise processes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rice bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Parish bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Four-grain bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de \"llardons\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive and oregano crackers\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gluten-free carrot and almond cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oatmeal and blueberry cookies\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\u003eCarlos Mariel and Daniel Kühne (Club Richemont)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e These two master bakers have combined their experiences to present a series of breads with different types of flours, among which the use of rye flour (Secale cereale) stands out.\u003cbr\u003e\n\n\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- Rye and wheat bread 60\/40\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread and bacon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 60\/40 rye and wheat bread with cheese and cumin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whole grain rye and honey rolls\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210544914764,"sku":"RPR32","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY32.png?v=1778001411"},{"product_id":"pastryrevolution-33-postres-de-autor","title":"Pastry Revolution #33","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e36 Creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e87 Preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e23 Step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e262 Photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e32,732 Words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 Pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\u003c\/span\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 \u003cspan style=\"font-size: small;\"\u003e\u003ci\u003ePast and identity in small, sweet bites\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eEneko Atxa. Azurmendi \u0026amp; Eneko\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePetits fours (I)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mango and curry gummy\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry gummy\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basil and yogurt lollipop\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mimetic hazelnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mint and raspberry macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon bonbon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wine bonbon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and smoky tea cloud\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePetits fours (II)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond infusion\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smoked milk macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and hazelnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eHow to put the finishing touch on excellence\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eRicard Camarena. Ricard Camarena Restaurant\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon, chamomile and honey crumbs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ripe mango, sweet curry, herbs and seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple, goat's milk, biscuit mousse and black pepper\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee with burnt milk ice cream, butter and macadamia nuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eBAKERY\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eRicardo Vélez. Moulin Chocolat\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sphere of Ivory and Opalys\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dulcey's Baba\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Omelette' Piedmont\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Inspiration Strawberry and Passion Chocolates\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 \u003cspan style=\"font-size: small;\"\u003eLuis Robledo. Tout Chocolat\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Aromas of the Caribbean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The hazelnut one\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PB\u0026amp;J (Peanut butter and jelly)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt with fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eBAKERY\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eBread, good bread, and its history in Alhaurín\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eAntonio García. The Beekeeper of Alhaurín\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oil bun\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey doughnuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eForn Miret, three generations of authentic bread in El Vendrell\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eGabriel Miret. Forn Miret\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt and wheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ciabatta\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Pa de tub'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Llonguet'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Carob and resoli muffins'\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eOrganic breads made from ancient grains\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eCarlos Mariel \u0026amp; Daniel Kühne. Club Richemont\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread 'einkorn'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic Kamut Bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread from Florence-Aurora\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tritordeum loaf with seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xeixa organic bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic Negrillo Wheat Bread\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210550288716,"sku":"RPR33","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY33.png?v=1778001411"},{"product_id":"pastryrevolution-34-chocolate","title":"PastryRevolution #34 #Chocolate","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e32 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e40 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e116 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003e20 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e423 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e31,622 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSPECIAL CHOCOLATE\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\u003eTHEORETICAL PART\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 cocoa tree to chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Products made from cocoa beans\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tempering the chocolate\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 Restaurant)\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 Shop\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\u003eBAKERY WITH CHOCOLATE\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 (Don Roldán Oven)\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 (Julia's Oven)\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 (José Antonio García's Oven)\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 Artisan Breads)\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":49210560807244,"sku":"RPR34","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY34.png?v=1778001411"},{"product_id":"35-recetas-clasicas-de-pasteleria","title":"35 Classic Pastry Recipes #PR35","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e35 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e123 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e41 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e365 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e29,813 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv align=\"justify\"\u003ePastryRevolution delves into history and (re)discovers some of the classics of sweet cuisine, pastry, and bread making. It also showcases how renowned pastry chefs and cooks, such as Jesús Sánchez, Albert Raurich, and Toni Vera, revisit these classics with great creativity and ingenuity.\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\u003eCLASSICS SPECIAL\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eTHEORETICAL PART\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\n\n \u003cu\u003eTHE CLASSICS\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fruit tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mochi\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strudel\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Charlotte\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nuns\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fraisier\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crêpe Suzette\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Éclairs \u0026amp; Banana's Foster\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black Forest\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pineapple Upside-Down Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tatin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tiramisu\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ispahan\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eCONTEMPORARY CLASSICS\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pretty \u0026amp; Pink. Chris Ford. (Butter Love \u0026amp; Hard Work)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange maki-mochi with orange blossom. Albert Raurich. (Two Chopsticks)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple strudel. Gustavo Sáez. (99 Restaurant)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon pie. François Perret. (Bar Vendôme)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cruffin lemon pie. Nuño García. (Consultant and pastry chef)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry charlotte. François Perret. (Bar Vendôme)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Nuns. Gustavo Sáez. (99 Restaurant)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa and passion fruit macaron. Mª Fernanda Avendaño. (Vanilla)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tiramisu donut. Richard Bies (La Donutería)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Financier Ispahan. Pierre Hermé, Paris\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crêpe Suzette. Jesús Sánchez. (Amos's Gazebo)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Suzette' caramel cake. Laurent Moreno. (Laurent Moreno Consulting)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Brazil-Brest. Diego Lozano. (Diego Lozano Confectionery School)\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 \u003cstrong\u003eCLASSICS BAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Daniel Ramos (La Cremita)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carles Bertran (Forn Can Bertran)\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 - Florencio Villegas (Tradition)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - José Antonio García (José Antonio García's Oven)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ángel José Rodríguez (La Tahona del Cotillo)\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210568147276,"sku":"RPR35","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY35.png?v=1778001415"},{"product_id":"el-sabor-de-la-pasteleria","title":"The Taste of Pastry #PR36","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e20 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e33 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e73 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e14 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e208 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e30,284 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv align=\"justify\"\u003eThe perfect flavor, explained like never before. This is a monograph dedicated to achieving gastronomic pleasure through taste, accompanied by a comprehensive analysis of the culinary techniques necessary to achieve it. Furthermore, other key factors in creating that perfect flavor, such as the interaction of the senses, are explained in a simple and educational way. All of this is exemplified by 12 recipes from chefs such as Jordi Roca, Ángel León, and Ana Lucía Jarquín, Revelation Pastry Chef of 2019. Additionally, PãstryRevolution presents two French bakers. The first is Serge Aymami, with his RUSTIC bakery in Mallorca. In addition to its breads, such as rye bread or the French 'Parisian' baguette, it offers several pastries suitable for the bakery, such as donuts or brownies (chocolate cake), or a sweet treat for vegans and those with celiac disease (Shortbread). The second is Arnaud Fernandez (without the accent), from the bakery that bears his name in the French town of Biarritz. His creations are typically French, such as the flaky spiced brioche or his stone-ground flour loaves. The bakery section is completed with a selection of eight breads and pastries, most with chocolate, nuts, and seeds, including a vegan \"Pa cremat\" (burnt 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\u003cstrong\u003eWHAT IS FLAVOR\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The senses\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Culinary techniques\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The gastronomic pleasure\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\u003ePARADIGMS OF FLAVOR\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flowerbomb. Jordi Roca (El Celler de Can Roca).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mandarin in oil. Marcos Morán (Casa Gerardo).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green chromatism. Jordi Roca (El Celler de Can Roca).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Digestive of apple, plankton, wasabi and fennel. Ángel León (Aponiente).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Transparencies of pancetta with walnuts, smoked ganache and crispy pancetta tuiles. Frédéric Bau (Valrhona Ambassador).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrot, mandarin, ginger. Pepe Solla (Casa Solla).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Noble rots. Andoni Luis Aduriz (Mugaritz).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont-Blanc Club. Frédéric Bau (Valrhona Ambassador).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaron with sweet chili jam. María Fernanda Avendaño. (Vanilla. Macarons \u0026amp; High Pastry).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pacaya. Ana Lucía Jarquín (La Pastisseria).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee-Coffee. Ana Lucía Jarquín (La Pastisseria).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon-Basil. Josep Maria Rodríguez (La Pastisseria).\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 AND FLAVOR\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Serge Aymami. María Cañizares. (Rustic). Creations: Galicia; 100% Rye; Parisian; Mallorca; Focaccia; Raw date and hazelnut brownie; Cinnamon, chestnut and olive oil shortbread; “Raw” lemon pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Arnaud Fernandez. (Boulangerie Arnaud Fernandez). Creations: 'Pain de campagne'; 'Pain nutrition'; Flaky spice brioche; 'Pain Viennois Basque'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Andrés Jarque (Forn Bertrán). Creations: Spiral bread of white and dark chocolate with almond; Sandwich bread with T80 flour, chocolate and ginger.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xavi, Jordi and Toni Plana (Can Plana). Sourdough bread with chocolate and orange.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafa Charquero (Pastry Chef). White chocolate, orange and cinnamon bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Florindo Fierro (Bakery Consultant). Raisin and Walnut Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marc Padró (Forn de Pa Padró). Wholemeal spelt bread with chocolate and hazelnuts.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tony Valls. (Bakery School of the Barcelona Bakers' Guild). Creations: Five-flour and multi-grain sandwich bread; Vegan burnt bread or 'pa cremat'.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210574537036,"sku":"RPR36","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY36.png?v=1778001416"},{"product_id":"pastryrevolution-37","title":"PastryRevolution #37","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e12 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e28 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e73 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e17 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e371 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e20,409 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv align=\"justify\"\u003eThe world of ice cream comes to PãstryRevolution. PãstryRevolution 37 presents an extensive monograph on the world of ice cream. It explains the essential concepts of ice cream and sorbet making and formulation. It also details all the preparations that can be made in a workshop and in the pastry section of a restaurant. All of this is illustrated with recipes from renowned chefs such as Jordi Roca, Ángel León, Martin Benn, and Fernando Sáenz. In addition, this edition of PãstryRevolution features four bakeries, with a strong presence from Mexico. YAPA Panadería Creativa (Guadalajara, Mexico) presents 10 baguettes made with different types of chili peppers. Similarly, Tony Valls pays homage to the country with his 'Mexican Bar,' which displays the colors of its flag. Cloudstreet Bakery, owned by Mexican baker Tonatiuh Cortés, is located in Barcelona and offers, among other treats, the popular 'Pan de Muerto' (Day of the Dead bread) and the 'Mexican chocolate concha'. La Mar Dolça is a café and tea room in Pollença, Mallorca, that prepares breads and pastries that can be enjoyed on-site. They offer three croissants (butter, cocoa and coffee, and green tea) and spectacular cinnamon rolls. Finally, in Barcelona's Gothic Quarter, we find the shops and bakery of Forns del Pi. Their classic loaves are complemented by an original 'Pan de Patata' (potato bread) and their selection of churros.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cstrong\u003eALL ABOUT ICE CREAM\u003c\/strong\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 - Ice cream consumption in figures\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - What exactly is ice cream?\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basic ingredients of an ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream making stages\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Types of ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Formulation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Defects in the 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\u003eFROZEN CREATIONS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange chromatism. Jordi Roca. El Celler de Can Roca\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red Chromaticism. Jordi Roca. El Celler de Can Roca\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Persimmon, coconut, umeboshi, and koshihikari rice ice cream with yuzu. Martin Benn. Melbourne (Australia)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tarragon and green tea chiffon cake ice cream. Martin Benn. Melbourne (Australia)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mar. Ángel León. Aponiente\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mauritius. Carles Mampel. MMAPE\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red card. Yann Duytsche. Dolç\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont-Blanc Club. Frédéric Bau (Valrhona Ambassador)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont-Blanc ice cream. Pierre Herme. Pierre Hermé Paris. France\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plenitude ice cream. Pierre Hermé. Pierre Hermé Paris. France\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Satine sorbet. Pierre Herme. Pierre Hermé Paris. France\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt with cucumber in syrup. Fernando Sáenz. DellaSera Ice Cream Shop\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Ice cream cake 1902. Fernando Sáenz. DellaSera Ice Cream Parlor\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Blue cheese milk with mandarin. Fernando Sáenz. dellaSera Ice Cream Shop \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210581156172,"sku":"RPR37","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY37.png?v=1778001415"},{"product_id":"pastryrevolution-38-hojaldre-masas","title":"PastryRevolution #38 Puff Pastry and Doughs","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e38 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e342 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e65 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e10 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e32,737 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\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\"\u003e - PUFF PASTRY\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PUFF PASTRY: ingredients; dough and pastry; folds; formulation; preparation phases; types of puff pastry; defects in puff pastry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - FERMENTED PUFF PASTRY: Factors that influence fermented puff pastry; preparation phases; Types of fermented puff pastry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SHEET PASTRY: Phyllo dough; strudel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - BLANKED DOUGHS: doughs for crusting; choux pastry\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\u003eCREATIONS\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mille-feuille. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee mille-feuille. Jordi Roca. El Celler de Can Roca. Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Fruit band. Toni Vera. Canal. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaky waffle with grilled chicory. Régis Marcon. Restaurant Régis \u0026amp; Jacques Marcon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spice arlettes. Pierre Herme. Pierre Hermé Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cream crown. Toni Vera. Canal. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Best artisan butter croissant in Spain with chocolate. Toni Vera. Canal. Barcelona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kouign-amann. Pierre Herme. Pierre Hermé Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Schnecken. Alejandro Montes. Mama Framboise. Madrid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaky brioche with Piedmont hazelnuts and sea buckthorn; Flaky brioche with toasted pecans and maple syrup; Danish bun with cranberry and Valencia almond, fennel pollen and sorrel flower. Daniel Lindeberg. Lindeberg Bageri \u0026amp; Konditori. Saltsjö-boo, Sweden.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Ensaïmada' of burnt cream. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear 'bundles' and milk chocolate cream, white cheese sorbet flavored with Sichuan pepper. Frédéric Bau. Valrhona Ambassador. France.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Mini strudel. José Montero. Pastry and bread consultant and trainer. Spain.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Williams pear and vanilla Paris-Brest. José Manuel Marcos. Crispy Emotional Pastry. Redován, Alicante.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv 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\"\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 - Panem, a successful bakery... of five brothers: Bicolor puff pastry bread with pistachio marzipan, griottines and chocolate; Baguette Respectus panis; Brie bread; 100% wholemeal rye bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Artisan Bakers J. Sánchez, artisan bakers; Osman Darío Echevarry Marín \u0026amp; José Antonio Mena Peña; Spelt muffins; Chocolate and candied orange muffins; Belgian chocolate chip muffins (55% cocoa); Berliners; Celtic bread; Stale bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carmen Gourmet. New creations of breads and sweets; Carmen Marín, Natalia Patti \u0026amp; Cristobal Castillo; Spelt, corn and turmeric bread; Aranda cake; German bread; Rye and spelt bread; Brownie-coulant\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- 6 cookies; Oatmeal and chocolate cookies. Mario Tortosa Trepat. Forn Europa. Barcelona; Pilaras chocolate and oat flake cookies. Carlos Sesplugues. Sesplugues Wood-Fired Oven - Julia Bakeries. Alcampell; Rice flour and chocolate cookies. Aroa Benavente. Armilla (Granada); Chocolate alfajores. D'oli cookies. Esteban Silva. La Mar Dolça. Pollença (Mallorca); Perrunillas. Tony Valls. Bakery School of the Barcelona Bakers' Guild.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210588299596,"sku":"RPR38","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY38.png?v=1778001416"},{"product_id":"los-frutos-secos-en-pasteleria-creaciones-y-estudios","title":"Nuts in Pastry #PR39","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e20 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e40 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e250 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e132 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e22 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e44,258 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eDRIED FRUITS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - WHAT ARE NUTS?\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - MOST COMMONLY USED DRIED FRUITS IN PASTRY MAKING: Comprehensive description of the 10 most commonly used varieties.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - HARVESTING AND PROCESSING\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - QUALITY ANALYSIS\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - NUTRITIONAL VALUE\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - ALLERGIES\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- HOW NUTS ARE USED IN PASTRY MAKING\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\u003eCREATIONS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White cake. Fabrizio Fiorani.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - BigMac aron. Gustavo Sáez.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vertical Cocajou. Philippe Conticini. Gâteaux d'Émotions\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Royal. Pierre Herme. Pierre Hermé Paris.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fried peanut and malt whisky ice cream. Fernando Sáenz. DellaSera Ice Cream Shop.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin panna cotta with chestnut cream and Alba white truffle. Rafael Charquero. Consultant and Pastry Chef.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut, hazelnut \u0026amp; lemon. Cédric Grolet. Le Meurice. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaho. Frédéric Bau. Ambassador of Valrhona. France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green walnut ice cream from Pedroso and butter. Fernando Sáenz. DellaSera Ice Cream Shop.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheesecake. Paco Perez. Miramar. Llançà, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pinion. Josep Maria Rodríguez. The Pastisseria. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - All-green choux with a mojito spirit. Christophe Michalak. Michalak Paris.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio. Miquel Guarro. Hofmann Hospitality School. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin Cronut. Paco Perez. Miramar. Llançà, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Black sesame cone with yogurt and strawberries. Eduard Xatruch, Oriol Castro and Mateu Casañas. Disfrutar. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Apricot, sesame, chocolate, jasmine. Miquel Guarro. Hofmann Hospitality School. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Our Santiago cake. Pepe Solla. Solla House. Poio, Pontevedra.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio marzipan nougat. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Truffle marzipan nougat. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pine nut nougat. Frédéric Bau. Valrhona Ambassador. France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mazapán del Soto. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - My grandfather's shortbread cookies. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond, cheese, syrup with candied pumpkin. José Manuel Marcos. Crispy Emotional Pastry.\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\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003e-\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBarcelona Bakers' Guild School of Baking. Tony Valls. Fig bread with cashews, red berries, and fig jam.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- La Esencia. Mairena del Aljarafe (Seville). Javier González Borrego. Galician Bread; Candeal Loaf; Rustic Bread; Acorn Loaf; Kaisou Loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Capileira Bakery. Capileira (Granada) by Susana López. Alpujarra-style loaf; Fried milk; Tin cake; Rustic bread; Almond meringues.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Tahona Delicatessen (Salamanca) by Víctor Hernández. Organic spelt; Traditional bread; Candeal bread; Muesli bread; Hornazo de Salamanca; Cream-filled pastries.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210592002380,"sku":"RPR39","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY39.png?v=1778001416"},{"product_id":"el-azucar-en-pasteleria-creaciones-y-estudios","title":"Sugar in Pastry #PR40","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e35 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e257 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e105 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e21 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e44,258 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSUGAR\u003c\/strong\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 - CARBOHYDRATES\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - COMMON SUGAR: Refining process; Types of refined sugar\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - OTHER SUGARS: Fructose; Invert sugar or Trimoline; Honey; Cereal syrups and sugars; Vegetable syrups and sugars.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SWEETENERS\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- PROPERTIES OF SUGAR: Sweetening power (POD); Hygroscopicity; Solubility; Inversion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SUGAR COOKING: Sugar cooking points; Caramel; Syrup density.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PREPARATIONS: Sweets; Sweet preparations with fruits.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SUGAR DECORATIONS: Toppings and glazes; Decorative 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\u003eCREATIONS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey. Josep Maria Rodríguez. The Pastisseria. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Maple syrup cake. Christophe Michalak. Michalak Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Club sandwich. Yann Duytsche. Dolç. Sant Cugat del Vallés, Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sopaipillas pasadas con chancaca. Gustavo Sáez. 99 Restaurant. Santiago de Chile, Chile.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel and dried fruit tart, 2014. Christophe Adam. L'Éclair de Génie. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Followed by fruity pears with licorice and Tahitian vanilla with muscovado. Enric Rosich. Enric Rosich Macarons. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Weekend combination of vanilla, caramel and macadamia. Enric Rosich. Enric Rosich Macarons. Barcelona.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Tribute to Jordi Roca. Josep Maria Rodríguez. The Pastisseria. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mini-mut alfajor. Luis Robledo. Tout Chocolat. Mexico City, Mexico.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit gummy. Ramón Morató. Chocolate Academy. Gurb, Barcelona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet and creamy; pumpkin ice cream, angel hair pasta. Fina Puigdevall. Les Cols. Olot, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Served as dessert; trumpets of death, quince, black olives. Fine Puigdevall. Les Cols. Olot, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry rhubarb éclairs. Cédric Grolet. Le Meurice. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint-Honoré. David Landriot. Executive chef at Pâtissier Chocolate. Singapore.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hot baked apple 'cubes'. Yann Duytsche. Dolç. Sant Cugat del Vallés, Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rose and lychee soufflé. Jordi Roca. El Celler de Can Roca. Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grilled 'Ceps'. Jordi Roca. The Celler de Can Roca. Girona.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and sakura tea panettone. Rafa Charquero. Consultant and Pastry Chef. Doha, Qatar.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Christmas Coca. Tony Valls. Bakery School of the Barcelona Bakers' Guild.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cientotreinta°, bread, pastries, and coffee from all walks of life. Alberto and Guido Miragoli. Flecha Bakery. Manuel and Daniel Flecha: Uncle and nephew. Experience and youth. A perfect pairing for authentic bread. Montejos Loaf. Hurmiento Loaf. Santiago Pérez Puff Pastry Palmier. Valdeón Cheese Bread. Seed Triangle. Sweet Cake from León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Tahona del Artesano, fifth-generation bread. Mario Jiménez. Payoyo cheese and blueberries. Onion and dark beer bread. Multiseed bread. Raisin and walnut bread. Samphire and shrimp bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Tahona Delicatessen (Salamanca) by Víctor Hernández. Organic spelt; Traditional bread; Candeal bread; Muesli bread; Hornazo de Salamanca; Cream-filled pastries.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210612908364,"sku":"RPR40","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY40.png?v=1778001416"},{"product_id":"postres-con-estrella-michelin","title":"Michelin Desserts #PR41","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e35 creations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eSpanish gastronomy is enjoying its golden age, thanks in large part to the exceptionally high standard of Spanish restaurants and their global impact. This impact undoubtedly stems from the prestige of the Michelin Guide, which, year after year, recognizes the work of chefs in their restaurants. At PãstryRevolution, we want to celebrate this golden age of Spanish cuisine… but in our own unique way. We've taken a tour of restaurants with 3, 2, and 1 Michelin stars (not all of them, as that would quadruple the number of pages in this edition) to \"come face to face\" with pastry creations that share some connection with the desserts presented by these starred establishments. Enjoy this summary and discover why Spain continues to be in the spotlight. Get your copy of this unique magazine.\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRESTAURANT DESSERTS\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e***Diverxo. Dabiz Muñoz. Wild strawberry petit suisse, 'burnt' sheep's milk mascarpone, pink peppercorns, flowers, olive oil and rhubarb ice cream.\u003c\/div\u003e\n\n\u003cdiv\u003e ***ABaC. Jordi Cruz. Chocolate and white truffle.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Amos's Gazebo. Jesús Sánchez. Chocolate Textures.\u003c\/div\u003e\n\n\u003cdiv\u003e ***El Celler de Can Roca. Jordi Roca. Vanilla.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Lasarte. Paolo Casagrande. Charcoal-grilled mimetic mini-corn.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Arzak. Elena Arzak. Chocolate “truffon”.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Akelare. Pedro Subijana. Citrus box with blood orange sorbet.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Quique Dacosta Restaurant. Quique Dacosta. New caramelized air French toast with citrus sorbet and slivers of citrus peel.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Aponiente. Ángel León. Hot alfajor from Medina Sidonia.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Azurmendi. Eneko Atxa. Chestnuts roasted on the vine shoots of our vineyards.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Martín Berasategui. Martín Berasategui. Chocolate and cinnamon surprise with red wine granita.\u003c\/div\u003e\n\n\u003cdiv\u003e **Mugaritz. Andoni Luis Aduriz. Kagami of pine nuts and ice shavings.\u003c\/div\u003e\n\n \u003cdiv\u003e**Miramar. Paco Pérez. 'Crêpe Suzette'. **Noor. Paco Morales. Pear, licorice and mastic.\u003c\/div\u003e\n\n\u003cdiv\u003e **Paco Roncero Restaurant. Paco Roncero. Olive oil ravioli with frozen chocolate powder.\u003c\/div\u003e\n\n\u003cdiv\u003e **Atrium. Toño Pérez. Red berries, coconut ice cream and raspberry coulis.\u003c\/div\u003e\n\n\u003cdiv\u003e **Coque. Mario Sandoval. Fresini with blood orange sponge and sour yogurt.\u003c\/div\u003e\n\n\u003cdiv\u003e **Casa Marcial. Nacho Manzano. Strawberry textures.\u003c\/div\u003e\n\n\u003cdiv\u003e **Ricard Camarena Restaurant. Ricard Camarena. Fig, vanilla, elderberry vinegar and fondillón.\u003c\/div\u003e\n\n\u003cdiv\u003e **DSTAgE. Diego Guerrero. Cauliflower Chantilly.\u003c\/div\u003e\n\n\u003cdiv\u003e **Les Cols. Fina Puigdevall. Carrot and burnt sugar.\u003c\/div\u003e\n\n\u003cdiv\u003e **The Echaurren Portal. Francis Paniego. Grapes under the ice.\u003c\/div\u003e\n\n\u003cdiv\u003e **Bardal. Benito Gómez. Frozen apple and calvados water tablet.\u003c\/div\u003e\n\n\u003cdiv\u003e *Sollo. Diego Gallegos. Peanut and sturgeon macaron.\u003c\/div\u003e\n\n\u003cdiv\u003e *Nerua. Josean Alija. Crispy potato slices and potato and vodka cream.\u003c\/div\u003e\n\n\u003cdiv\u003e *Bait. Aurelio Morales. Homage to La Boquería.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eCLASSIC PASTRY SHOP\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Ladurée. Claire Heitzler. Rhubarb, strawberry and almond tart.\u003c\/div\u003e\n\n \u003cdiv\u003eLe Meurice. Cédric Grolet. Chocolate and black truffle pizza.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Trinitarian.\u003c\/div\u003e\n\n\u003cdiv\u003e The Pastisseria. Josep Maria Rodríguez. Vanilla.\u003c\/div\u003e\n\n\u003cdiv\u003e Enric Rosich Macarons. Enric Rosich. Green tea, lychees and yuzu.\u003c\/div\u003e\n\n\u003cdiv\u003e The Pastry Shop. Josep Maria Rodríguez. Pure chocolate.\u003c\/div\u003e\n\n\u003cdiv\u003e Philippe Conticini Paris. Philippe Conticini. Lemonta.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Currant French toast.\u003c\/div\u003e\n\n\u003cdiv\u003e La Pastisseria. Josep Maria Rodríguez. Sweetology - a tribute to Ángel León.\u003c\/div\u003e\n\n\u003cdiv\u003e Jean Paul Hevin Chocolatier. Jean Paul Hevin. Mount Fuji.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Mozart.\u003c\/div\u003e\n\n\u003cdiv\u003e Dolç. Yann Duytsche. 'Halva', Ivoire chocolate nougat and pine nuts.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Orange cake.\u003c\/div\u003e\n\n\u003cdiv\u003e Enric Rosich Macarons. Enric Rosich. Pear amber with vanilla, cinnamon and lemon.\u003c\/div\u003e\n\n\u003cdiv\u003e Dolç. Yann Duytsche. White olive Sacher.\u003c\/div\u003e\n\n\u003cdiv\u003e The Pastisseria. Josep Maria Rodríguez. Red fruits.\u003c\/div\u003e\n\n\u003cdiv\u003e Enric Rosich Macarons. Enric Rosich. Campari orange amber with strawberries.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Strawberry tartlet.\u003c\/div\u003e\n\n \u003cdiv\u003eMichalak Paris. Christophe Michalak. Solliès fig 'Succès'.\u003c\/div\u003e\n\n\u003cdiv\u003e Sweet. Yann Duytsche. Cramique fritters and eggplant confit.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Hermé. Carrot and hazelnut cake.\u003c\/div\u003e\n\n\u003cdiv\u003e dellaSera. Fernando Sáenz. Graciano grape sorbet.\u003c\/div\u003e\n\n\u003cdiv\u003e Michalak Paris. Christophe Michalak. Salambo style choux tatin.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Isfahan.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Lemon millefeuille.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Tropical.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Cal Mosso. Andreu Galcerán. Spelt and Kamut 'runner' bread. Nordic bread. Céllecs. Organic German bread. 'Coca de forner'. Las Mercedes.\u003c\/div\u003e\n\n\u003cdiv\u003e Javier Pedrosa. Olive Water Bread. Bread with brewer's spent grain. Bread from El Centenillo. Artisan loaf.\u003c\/div\u003e\n\n\u003cdiv\u003e Juanito's Bakery. Carlos Pérez. Organic wheat bread loaf. Century cake. Corn cake. Crystal bread griddle. Air baguette.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210614907212,"sku":"RPR41","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY41.png?v=1778001544"},{"product_id":"el-huevo-en-pasteleria-creaciones-y-estudios","title":"Egg: Creations and Studies #PR42","description":"\u003cp\u003e \u003cstrong\u003e20 authors\u003cbr\u003e 29 creations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e180 photos\u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003e67 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e40,343 words\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eThe egg still holds secrets, and PastryRevolution reveals them all.\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e The egg is essential in gastronomy in general and in the world of pastry in particular. Therefore, this new edition of PãstryRevolution focuses on the egg and its derivatives (egg products), detailing all their characteristics. It also offers parameters for determining their quality, practical advice on how to store and handle them, and defines their specific requirements for treating them with the utmost respect and thus preserving their organoleptic qualities. Likewise, it includes sweet preparations in which eggs are used, by renowned chefs and pastry chefs such as Eneko Atxa (Azurmendi ***), Mario Sandoval (Coque**), Cédric Grolet, Pierre Hermé, Frédéric Bau, Christophe Michalak, Claire Heitzler, Fernando Sáenz, and Gurkan Kilinc. \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003ci\u003eIn the bakery section of this edition we find three reports and, at the beginning, 3 current individual recipes.\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e The highlight is 'La Colomba' or 'Pascual Dove', a pastry presented here by Tony Valls. It's similar to the panettone made in Italy for Easter and is gradually gaining popularity in Spain. Alongside it are two brioche recipes in the purest French style.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e PAN.DELIRIO., owned by Javier Cacheteux (father and son with the same name), is currently the trendiest bakery in Madrid. It has received several awards (the most recent being 'Best Roscón de Reyes in the Community of Madrid') and was frequently featured on television reports last Christmas. Their perspective and commentary on the current state of bakeries and their future are very interesting. They present three classic recipes. One of them is 'Pan sopako', a special bread for bread soups.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eA27 BAKERYHOUSE is located in Barcelona's old town, near La Boqueria market, and is run by David Hoyos. He is well-known in the industry for having managed production for major bakery chains and for his work in training. They offer four different products, most notably a very interesting scalded oat bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e LA MADRUGADA is Javi Moreno's latest project in Murcia. He is well-known for being a key member of the Spanish bakery team Espigas and for his passionate dedication to training. The project features an interesting 'Murcian Bread', a rustic sourdough rye bread, and an original and extraordinary 'Hamburger Bun'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003eIn short, three reports and three more individual recipes, which make up one of the most important editions of PãstryRevolution in recent years.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210621395276,"sku":"RPR42","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY42.png?v=1778001545"},{"product_id":"lacteos-creaciones-y-estudios","title":"Dairy #PR43","description":"\u003cp\u003e \u003cspan\u003e27 authors\u003cbr\u003e\u003c\/span\u003e 36 creations\u003cbr\u003e 108 preparations\u003cbr\u003e 9 step-by-step processes\u003cbr\u003e 178 photos\u003cbr\u003e 36,253 words\u003cbr\u003e 180 pages\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210624508236,"sku":"RPR43","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY43.png?v=1778001545"},{"product_id":"salsas-dulces","title":"Sweet Sauces #PR44","description":"\u003cp\u003e \u003cstrong\u003e19 authors\u003cbr\u003e 31 recipes\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e126 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e37,941 words\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e225 photographs\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003ePastry and Sweet Kitchen\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThickening, Gelling, Emulsifying, and Foaming: The Foundations of 'Sweet Sauces' Creams and fillings are often overlooked, even though they are just as, if not more, important than in savory cooking. That's why PãstryRevolution aims to highlight them, detailing the basic techniques used to prepare them. Knowing how to differentiate between a sauce, a gel, an emulsion, and a foam is essential for successful creation. The characteristics and functions of certain hydrocolloids, such as xanthan gum, carrageenan, and pectin, are also explained. All of this is accompanied by recipes that apply the theoretical knowledge, presented by renowned chefs such as Quique Dacosta (Quique Dacosta Restaurante***), Begoña Rodrigo (La Salita*), Aurelio Morales (Cebo*), Toni Vera, and Pierre Hermé.\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Water, the key to sauces\u003c\/div\u003e\n\n\u003cdiv\u003e Ways to make a sauce\u003c\/div\u003e\n\n\u003cdiv\u003e Additives\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e 2,000 pages. Pierre Hermé.\u003c\/div\u003e\n\n\u003cdiv\u003e Cooked blood, ivory, sprouts and pear.\u003c\/div\u003e\n\n\u003cdiv\u003e Davide Oldani. Kandinsky. Mario Sandoval.\u003c\/div\u003e\n\n \u003cdiv\u003ePac-Man. Josep Maria Rodríguez.\u003c\/div\u003e\n\n\u003cdiv\u003e Four ways: nuts, green, tender, frozen, macerated. Fina Puigdevall.\u003c\/div\u003e\n\n\u003cdiv\u003e Milks with soy cream and hot milk foam. Quique Dacosta.\u003c\/div\u003e\n\n\u003cdiv\u003e Jelly Rainbow. Martin Benn.\u003c\/div\u003e\n\n\u003cdiv\u003e Beetroot, cherries and cola. Begoña Rodrigo.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate cone, passion fruit cream and sesame crisp tuile. Frédéric Bau.\u003c\/div\u003e\n\n\u003cdiv\u003e Pastel Buenos Aires. Toni Vera.\u003c\/div\u003e\n\n\u003cdiv\u003e Coconut, pineapple, passion. Toni Vera.\u003c\/div\u003e\n\n\u003cdiv\u003e False country cheese with black truffle caramel. Aurelio Morales.\u003c\/div\u003e\n\n\u003cdiv\u003e Citrus fruits, vodka, and sheep's milk yogurt ice cream. Alba Llacera.\u003c\/div\u003e\n\n\u003cdiv\u003e Roots. Yann Duytsche.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate and licorice with apricot and goat cheese. Jordi Butrón.\u003c\/div\u003e\n\n\u003cdiv\u003e Atlantic. Sergio Ortiz.\u003c\/div\u003e\n\n\u003cdiv\u003e Best artisan butter cheesecake croissant in Spain. Toni Vera.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBakery\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eIn this edition's bakery section, we find three articles: one on pastries and two on bread. We begin with Rafael Charquero. He is the Pastry Chef at a luxury hotel complex in Doha (the capital of Qatar, in the Persian Gulf) and is responsible for presenting spectacular breakfast buffets. Among his creations, we highlight a spectacular 'Pain au cholotat bicolore' (two-tone chocolate cake), a sweet faux hamburger, two croissants (lemon and raspberry with cheese), and an original pistachio brioche. Next, we have two articles from two regions particularly attuned to good artisan and traditional bread: the Basque Country and Galicia. CROSTA OGITEGIA in Zalla (Vizcaya), where Roberto Fernández makes fantastic breads that have been a hit with his clientele and also in the 60 best Basque restaurants, such as Azurmendi (Eneko Atxa), with 3 Michelin stars. The baker presents a low-gluten corn bread; a barley and corn middlings bread; And a very original and tasty pea brioche. LA BULANXERÍ, in Santiago de Compostela, which, as its name suggests, is a collaboration between a French and a Galician baker (Jacques Isaac and Alberto Neira) to create a fusion that offers five original creations, such as a Galician-style baguette or a cornbread based on 'Broa', but completely different from the traditional version. Spectacular. In short, 3 articles and 14 recipes make up this edition of PãstryRevolution's bakery section.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210634142028,"sku":"RPR44","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY44.png?v=1778001545"},{"product_id":"pastryrevolution-45-vegetalesenpasteleria","title":"PastryRevolution 45 #VegetalesinPastry","description":"\u003cp\u003e \u003cspan\u003e29 authors\u003cbr\u003e\u003c\/span\u003e 49 recipes\u003cbr\u003e 147 preparations\u003cbr\u003e 245 photographs\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eVegetables also occupy a prominent place in the sweet world\u003c\/strong\u003e\n\u003cdiv\u003e Traditionally, vegetables have been associated with savory dishes, valued for their mild and sweet flavor, among other qualities. Therefore, PãstryRevolution focuses on them to assert their importance in sweet dishes as well. This edition categorizes vegetables according to the part of the plant consumed and reviews their most important characteristics when cooking them.\u003c\/div\u003e\n\n \u003cdiv\u003eSimilarly, 49 creations are presented in which these are the 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\u003e Bakery 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\u003cstrong\u003eJulia Bakeries\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Alcampell, Huesca) Carlos Sesplugues, along with his wife Julia, owns several bakeries in the province of Huesca. He is very active on social media and, therefore, well-known nationally. This is their second appearance on PãstryRevolution, and now they present three new breads: 'Spelt bread with fried corn', 'Durum wheat bread with rimacinata and chia seeds' (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 helm of this bakery chain in Barcelona, ​​which aims to serve top-quality neighborhood bread. They are also known for their pastries. He presents two bread recipes ('Village Bread' and 'Multigrain Bread') and two pastry recipes.\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eFleques PA PA (Figueres, Girona)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis traditional Catalan bakery in Figueres (Girona) offers five traditional breads from the region. They are particularly interesting due to their ecological characteristics and their connection to local sourcing.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003ePastisseria Can Pons (Mercadal, Menorca)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe renowned pastry shop has been awarded the prize for the Best Ensaimada in the World 2020. Exclusively for PãstryRevolution, they present their recipe and preparation process.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49211072905548,"sku":"RPR45","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY45.png?v=1778001545"},{"product_id":"pastryrevolution-46-alcohol","title":"PastryRevolution 46 #Alcohol","description":"\u003cp\u003e \u003cstrong\u003e180 pages\u003cbr\u003e 19 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\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\u003eSince the beginning of time, alcohol has been a symbol of pleasure, celebration, and communion. It is also known for heightening the senses and feelings of friendship; for its role in religious rites, as legend has it that it facilitates communication with the gods; and for opening the mind to unknown worlds, thus stimulating creativity. Unfortunately, all of this is the result of intoxication. This is due to its depressive effects on brain function. Depending on the amount consumed, it interferes with memory, concentration, thinking, coordination, language, and vision. Food, especially fatty food, slows the passage of alcohol from the stomach to the small intestine and, consequently, into the bloodstream. Similarly, the intensity of its effects is approximately half that of drinking it on an empty stomach. Therefore, pairing dishes and desserts with alcohol is a good way to enjoy it without suffering any harmful consequences, such as the dreaded hangover (which is essentially a mild withdrawal syndrome). It's even better when used to create rich and generous sweet treats, such as tiramisu and Black Forest cake. These pages aim to highlight the virtues of alcoholic beverages in gastronomy in general and in pastry making in particular. Likewise, the characteristics of each beverage are explained, paying attention to its production process and the organoleptic qualities it can contribute to each dish.\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eDelve into the world of alcohol within the sweet universe, guided by 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":49211083817292,"sku":"RPR46","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY46.png?v=1778001545"},{"product_id":"200-postres-imprescindibles-pr47","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":49211104330060,"sku":"RPR47","price":17.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY47.png?v=1778001545"},{"product_id":"redvolution-pr48","title":"REDvolution #PR48","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. 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