FERNANDO SÁENZ, MARTIN BENN... signature desserts

Name: FERNANDO SÁENZ, MARTIN BENN... signature desserts
Brand: Librería Gastronómica
SKU: RPR32
Price: 36.50 EUR
Availability: InStock

36,50 €

Tax included.

Descripción

36 Creations

87 Preparations

23 Step-by-step processes

262 Photographs

32,732 Words

180 Pages

21 x 24 cm

SWEET KITCHEN

Martin Benn (Sepia)

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.

- Umeboshi and raspberry: a salute to Japan

- Jerusalem artichoke cake spiced with ginger, dates infused with Pedro Ximénez and warm milk chocolate mousse

- Mandarin peel jelly, fromage blanc cheesecake and white chocolate

- Passion fruit and bitter orange Daidai

Fernando Sáenz (dellaSera)

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.

- Preserving in syrup as a technique to refine the flavor of ice cream

- Syrup: preliminary considerations

- Banana in light syrup with lemon thyme

- Candied melon with lemon verbena

- Carrots in syrup with blood orange

- Cucumber in syrup

- Cauliflower in syrup

- Frozen Conversations 2018: reviewing the past to shape the present

BAKERY

Josep Maria Rodríguez (La Pastisseria)

La Pastisseria, the project of the World Pastry Champion, turns 6 and gives us a commemorative cake, among other creations.

- 6th Anniversary Cake

- Spring Cake

- Trencadís Cake

- Mediterranean Cake

Laurent Moreno

“Good appearance, good taste and good texture” are Laurent Moreno’s three pillars for a perfect cake, rules that this popularizer of the 'gourmand' tells in 4 creations.

- Adagio

- Alésée of mandarin and cassis

- Strawberry and lemongrass tart

- São Paulo

BAKERY

Fernando Bernaldo de Quirós (The Ecotahona of the Ambroz)

Ecotahona 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.

- Chestnut crackle bread with figs

- Organic tomato bread with black olives

- 100% organic spelt bread

- Organic seed bread

- Rustic bread

- Turgidum loaf

Mario Tortosa (Forn Europa)

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.

- Rice bread

- Parish bread

- Four-grain bread

- Coca de "llardons"

- Olive and oregano crackers

- Gluten-free carrot and almond cake

- Oatmeal and blueberry cookies

Carlos Mariel and Daniel Kühne (Club Richemont)

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.

- Whole grain rye bread

- Rye and wheat bread 60/40

- Rye bread and bacon

- 60/40 rye and wheat bread with cheese and cumin

- Whole grain rye and honey rolls

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.

FERNANDO SÁENZ, MARTIN BENN... signature desserts