{"product_id":"black-sweet-matters-pr52","title":"Black Sweet Matters #PR52","description":"\u003cp\u003e \u003cspan\u003e180 pages\u003cbr\u003e\u003c\/span\u003e 55 unpublished recipes\u003cbr\u003e 267 preparations\u003cbr\u003e 46 authors from 7 different countries\u003cbr\u003e 222 photographs\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eSpanish\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eBreak Wall. Dinara Kasko. Pastry chef. Kharkiv, Ukraine.\u003c\/span\u003e\n\u003cdiv\u003e The Dark Side of the Moon. Miquel Guarro. Hofmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Tiramisu bar. Dimitri Fayard. Chocolate Academy Chicago. Chicago, United States.\u003c\/div\u003e\n\n \u003cdiv\u003eChocolate and Fondillón. Carito Lourenço. Fierro. Valencia.\u003c\/div\u003e\n\n\u003cdiv\u003e 100% chocolate tartlet. Yun Eunyoung. Garuharu. Seoul, South Korea.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Los Bejucos DO cocoa cake. Jordi Roca. El Celler de Can Roca. Girona.\u003c\/div\u003e\n\n\u003cdiv\u003e Carob textures. María Gómez. Magoga. Murcia. Millot chocolate and sobacha.\u003c\/div\u003e\n\n\u003cdiv\u003e Ausias Signes. Tatau. Huesca.\u003c\/div\u003e\n\n\u003cdiv\u003e Carob. Paco Morales. NOOR. Córdoba.\u003c\/div\u003e\n\n\u003cdiv\u003e Black Forest. Miquel Guarro. Hofmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate sponge, toasted black sesame and spices. Miquel Guarro. Hofmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e The screws you're missing. Franchesko Vera. Gamberro. Zaragoza.\u003c\/div\u003e\n\n\u003cdiv\u003e Black\/White. Alexey Presniy. Pastry Chef. Saint Petersburg, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e The skull. Jane Porkhacheva. Pastry Chef. Moscow, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e Peca'n'rom Pol Marginedas. Hoffmann. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Praline 'Croissant'. Toni Vera. Channel. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e 'Croissant au cacao' and 'Pain au chocolat'. Alexis Bouillet.\u003c\/div\u003e\n\n\u003cdiv\u003e Twins' creative lab. Taipei, Taiwan. Black croissant.\u003c\/div\u003e\n\n\u003cdiv\u003e Adrián Ruiz. EPGB. Barcelona.\u003c\/div\u003e\n\n \u003cdiv\u003eCalamari sandwich. Javier Sanz and Juan Sahuquillo. Cañitas Maite. Casas-Ibáñez, Albacete.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Dark chocolate, rum, coffee and vanilla. Albert Sastregener. Bo.TiC. Corsá, Girona.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate tablet duo. Lauren V. Haas. Chocolate Academy Chicago and Montreal. Chicago, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate biscuit tartlet. Rocío Arroyo. Pastry Chef. Santa Cruz de Mudela, Ciudad Real.\u003c\/div\u003e\n\n\u003cdiv\u003e Kerala chocolate, smoked pecan nut, black cardamom, and Madagascar pepper. Alexei Grebenschikov. Bobo. St. Petersburg, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e 100% Millot. Josep Maria Rodríguez and Ana Jarquin. The Pastisseria. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Pure chocolate Josep Maria Rodríguez and Ana Jarquin. The Pastisseria. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Black sesame and calamansi éclair. Manuel Bouillet. Twins' creative lab. Taipei, Taiwan.\u003c\/div\u003e\n\n\u003cdiv\u003e Pinecone. Antonio Bachour and Samira Saade. Bachour. Miami, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate and banana. Antonio Bachour and Samira Saade. Bachour. Miami, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate and calamansi. Antonio Bachour and Samira Saade. Bachour. Miami, United States.\u003c\/div\u003e\n\n \u003cdiv\u003eThe almond, from origin to evolution 94 Fátima Gismero. Fátima Gismero Pastry Shop. Pioz, Guadalajara.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate cake with salted caramel and feuilletine pailleté crisp. Manuel Jesús Lobo. Skina. Marbella.\u003c\/div\u003e\n\n\u003cdiv\u003e Cane sugar candy. Julen Urtasun. I+Desserts. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Black olive hot dog with caramel chocolate cream. Pepe Solla. Casa Solla. Poio, Pontevedra.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Mexican cocoa shells filled with dulce de leche. Francisco Migoya. Modernist Cuisine. Seattle, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Black chromaticism. Lucia Freitas. A Tafona by Lucia Freitas. Santiago de Compostela.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate, sobacha and milk. Mauro Pompili and Maya Sittisuntorn Marble Dessert Bar. New York, United States.\u003c\/div\u003e\n\n\u003cdiv\u003e Sardine. Inês Freitas and Francisco Siopa. Lab by Sergi Arola. Sintra, Portugal.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate tartlet, pecan nut, aged rum and raisins.  Andrey Baglay. Pastry Chef. Saint Petersburg, Russia.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e John Torres. La Panotheca Bakery. Madrid.\u003c\/div\u003e\n\n\u003cdiv\u003e Josep Ginebra. Forn Ginebra. Barcelona.\u003c\/div\u003e\n\n \u003cdiv\u003eOswaldo Brito \u0026amp; Jordi Mestre. Pa de Kilo. Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e Tony Valls. Bakery School of the Barcelona Bakers' Guild.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49211206402380,"sku":"RPR52","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY52.png?v=1778002014","url":"https:\/\/montagud.com\/en\/products\/black-sweet-matters-pr52","provider":"Montagud","version":"1.0","type":"link"}