{"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","url":"https:\/\/montagud.com\/en\/products\/el-sabor-de-la-pasteleria","provider":"Montagud","version":"1.0","type":"link"}