Black Sweet Matters #PR52 (eBook)
Black Sweet Matters #PR52 (eBook)
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42,00 €
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Descripción
Descripción
180 pages
55 unpublished recipes
267 preparations
46 authors from 7 different countries
222 photographs
Spanish
Break Wall. Dinara Kasko. Pastry chef. Kharkiv, Ukraine.
Break Wall. Dinara Kasko. Pastry chef. Kharkiv, Ukraine.
The Dark Side of the Moon. Miquel Guarro. Hofmann. Barcelona.
Tiramisu bar. Dimitri Fayard. Chocolate Academy Chicago. Chicago, United States.
Chocolate and Fondillón. Carito Lourenço. Fierro. Valencia.
100% chocolate tartlet. Yun Eunyoung. Garuharu. Seoul, South Korea.
Los Bejucos DO cocoa cake. Jordi Roca. El Celler de Can Roca. Girona.
Carob textures. María Gómez. Magoga. Murcia. Millot chocolate and sobacha.
Ausias Signes. Tatau. Huesca.
Carob. Paco Morales. NOOR. Córdoba.
Black Forest. Miquel Guarro. Hofmann. Barcelona.
Chocolate sponge, toasted black sesame and spices. Miquel Guarro. Hofmann. Barcelona.
The screws you're missing. Franchesko Vera. Gamberro. Zaragoza.
Black/White. Alexey Presniy. Pastry Chef. Saint Petersburg, Russia.
The skull. Jane Porkhacheva. Pastry Chef. Moscow, Russia.
Peca'n'rom Pol Marginedas. Hoffmann. Barcelona.
Praline 'Croissant'. Toni Vera. Channel. Barcelona.
'Croissant au cacao' and 'Pain au chocolat'. Alexis Bouillet.
Twins' creative lab. Taipei, Taiwan. Black croissant.
Adrián Ruiz. EPGB. Barcelona.
Calamari sandwich. Javier Sanz and Juan Sahuquillo. Cañitas Maite. Casas-Ibáñez, Albacete.
Dark chocolate, rum, coffee and vanilla. Albert Sastregener. Bo.TiC. Corsá, Girona.
Chocolate tablet duo. Lauren V. Haas. Chocolate Academy Chicago and Montreal. Chicago, United States.
Chocolate biscuit tartlet. Rocío Arroyo. Pastry Chef. Santa Cruz de Mudela, Ciudad Real.
Kerala chocolate, smoked pecan nut, black cardamom, and Madagascar pepper. Alexei Grebenschikov. Bobo. St. Petersburg, Russia.
100% Millot. Josep Maria Rodríguez and Ana Jarquin. The Pastisseria. Barcelona.
Pure chocolate Josep Maria Rodríguez and Ana Jarquin. The Pastisseria. Barcelona.
Black sesame and calamansi éclair. Manuel Bouillet. Twins' creative lab. Taipei, Taiwan.
Pinecone. Antonio Bachour and Samira Saade. Bachour. Miami, United States.
Chocolate and banana. Antonio Bachour and Samira Saade. Bachour. Miami, United States.
Chocolate and calamansi. Antonio Bachour and Samira Saade. Bachour. Miami, United States.
The almond, from origin to evolution 94 Fátima Gismero. Fátima Gismero Pastry Shop. Pioz, Guadalajara.
Chocolate cake with salted caramel and feuilletine pailleté crisp. Manuel Jesús Lobo. Skina. Marbella.
Cane sugar candy. Julen Urtasun. I+Desserts. Barcelona.
Black olive hot dog with caramel chocolate cream. Pepe Solla. Casa Solla. Poio, Pontevedra.
Mexican cocoa shells filled with dulce de leche. Francisco Migoya. Modernist Cuisine. Seattle, United States.
Black chromaticism. Lucia Freitas. A Tafona by Lucia Freitas. Santiago de Compostela.
Chocolate, sobacha and milk. Mauro Pompili and Maya Sittisuntorn Marble Dessert Bar. New York, United States.
Sardine. Inês Freitas and Francisco Siopa. Lab by Sergi Arola. Sintra, Portugal.
Chocolate tartlet, pecan nut, aged rum and raisins. Andrey Baglay. Pastry Chef. Saint Petersburg, Russia.
John Torres. La Panotheca Bakery. Madrid.
Josep Ginebra. Forn Ginebra. Barcelona.
Oswaldo Brito & Jordi Mestre. Pa de Kilo. Barcelona.
Tony Valls. Bakery School of the Barcelona Bakers' Guild.
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