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Sugar in Pastry #PR40

Name: Sugar in Pastry #PR40
Brand: Librería Gastronómica
SKU: RPR40
Price: 36.50 EUR
Availability: OutOfStock

36,50 €

Tax included.

Out of stock

Descripción

19 authors

35 creations

257 photos

105 preparations

21 step-by-step processes

44,258 words

180 pages

SUGAR

- HISTORY

- CARBOHYDRATES

- COMMON SUGAR: Refining process; Types of refined sugar

- OTHER SUGARS: Fructose; Invert sugar or Trimoline; Honey; Cereal syrups and sugars; Vegetable syrups and sugars.

- SWEETENERS

- PROPERTIES OF SUGAR: Sweetening power (POD); Hygroscopicity; Solubility; Inversion.

- SUGAR COOKING: Sugar cooking points; Caramel; Syrup density.

- PREPARATIONS: Sweets; Sweet preparations with fruits.

- SUGAR DECORATIONS: Toppings and glazes; Decorative pieces.

CREATIONS

- Honey. Josep Maria Rodríguez. The Pastisseria. Barcelona.

- Maple syrup cake. Christophe Michalak. Michalak Paris. Paris, France.

- Club sandwich. Yann Duytsche. Dolç. Sant Cugat del Vallés, Barcelona.

- Sopaipillas pasadas con chancaca. Gustavo Sáez. 99 Restaurant. Santiago de Chile, Chile.

- Caramel and dried fruit tart, 2014. Christophe Adam. L'Éclair de Génie. Paris, France.

- Followed by fruity pears with licorice and Tahitian vanilla with muscovado. Enric Rosich. Enric Rosich Macarons. Barcelona.

- Weekend combination of vanilla, caramel and macadamia. Enric Rosich. Enric Rosich Macarons. Barcelona.

- Tribute to Jordi Roca. Josep Maria Rodríguez. The Pastisseria. Barcelona.

- Mini-mut alfajor. Luis Robledo. Tout Chocolat. Mexico City, Mexico.

- Passion fruit gummy. Ramón Morató. Chocolate Academy. Gurb, Barcelona.

- Sweet and creamy; pumpkin ice cream, angel hair pasta. Fina Puigdevall. Les Cols. Olot, Girona.

- Served as dessert; trumpets of death, quince, black olives. Fine Puigdevall. Les Cols. Olot, Girona.

- Strawberry rhubarb éclairs. Cédric Grolet. Le Meurice. Paris, France.

- Saint-Honoré. David Landriot. Executive chef at Pâtissier Chocolate. Singapore.

- Hot baked apple 'cubes'. Yann Duytsche. Dolç. Sant Cugat del Vallés, Barcelona.

- Rose and lychee soufflé. Jordi Roca. El Celler de Can Roca. Girona.

- Grilled 'Ceps'. Jordi Roca. The Celler de Can Roca. Girona.

BAKERY

- Chocolate and sakura tea panettone. Rafa Charquero. Consultant and Pastry Chef. Doha, Qatar.

- Christmas Coca. Tony Valls. Bakery School of the Barcelona Bakers' Guild.

- 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.

- 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.

- La Tahona Delicatessen (Salamanca) by Víctor Hernández. Organic spelt; Traditional bread; Candeal bread; Muesli bread; Hornazo de Salamanca; Cream-filled pastries.

Delivery time

Fast and secure shipping
We offer worldwide shipping. Orders are always calculated in business days:

Peninsula and Balearic Islands: 24 - 48 hours.
Europe and Canary Islands: 5 - 6 days.
Rest of the world: 8 - 9 days (subject to customs clearance times).

Once your order has been shipped, you will receive a confirmation email with a tracking link so you can locate it at all times.

THE TEACHERS' SIGNATURE.

Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

Sugar in Pastry #PR40