{"product_id":"fernando-saenz-martin-benn-postres-de-autor","title":"FERNANDO SÁENZ, MARTIN BENN... signature desserts","description":"\u003cdiv\u003e 36 Creations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 87 Preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 23 Step-by-step processes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 262 Photographs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 32,732 Words\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 180 Pages\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e 21 x 24 cm\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSWEET KITCHEN\u003cbr\u003e\u003c\/strong\u003e \u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMartin Benn (Sepia)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 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.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Umeboshi and raspberry: a salute to Japan\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jerusalem artichoke cake spiced with ginger, dates infused with Pedro Ximénez and warm milk chocolate mousse\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mandarin peel jelly, fromage blanc cheesecake and white chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit and bitter orange Daidai\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 \u003cu\u003eFernando Sáenz (dellaSera)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 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.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Preserving in syrup as a technique to refine the flavor of ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Syrup: preliminary considerations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Banana in light syrup with lemon thyme\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candied melon with lemon verbena\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrots in syrup with blood orange\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cucumber in syrup\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cauliflower in syrup\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen Conversations 2018: reviewing the past to shape the present\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\u003c\/strong\u003e\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 \u003cu\u003eJosep Maria Rodríguez (La Pastisseria)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e La Pastisseria, the project of the World Pastry Champion, turns 6 and gives us a commemorative cake, among other creations.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 6th Anniversary Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Trencadís Cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mediterranean Cake\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 \u003cu\u003eLaurent Moreno\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e “Good appearance, good taste and good texture” are Laurent Moreno’s three pillars for a perfect cake, rules that this popularizer of the 'gourmand'\u003cspan\u003e \u003c\/span\u003e\u003ci\u003etells\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ein 4 creations.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Adagio\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alésée of mandarin and cassis\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry and lemongrass tart\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - São Paulo\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\u003c\/strong\u003e\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 \u003cu\u003eFernando Bernaldo de Quirós (The Ecotahona of the Ambroz)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eEcotahona 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.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut crackle bread with figs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic tomato bread with black olives\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% organic spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic seed bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Turgidum loaf\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 \u003cu\u003eMario Tortosa (Forn Europa)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 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.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rice bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Parish bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Four-grain bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de \"llardons\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive and oregano crackers\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gluten-free carrot and almond cake\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oatmeal and blueberry cookies\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 \u003cu\u003eCarlos Mariel and Daniel Kühne (Club Richemont)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e 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.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whole grain rye bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Rye and wheat bread 60\/40\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread and bacon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 60\/40 rye and wheat bread with cheese and cumin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whole grain rye and honey rolls\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210544914764,"sku":"RPR32","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY32.png?v=1778001411","url":"https:\/\/montagud.com\/en\/products\/fernando-saenz-martin-benn-postres-de-autor","provider":"Montagud","version":"1.0","type":"link"}