{"product_id":"helados-pr70-ebook","title":"ICE CREAM, the cuisine that came from the cold #PR70IceCream","description":"\u003cp\u003e \u003cstrong\u003eDimensions: 21 x 24 cm.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eNumber of pages: 180.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eSpanish.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003ePrinting: Offset.\u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003eAuthors: 7.\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eCreations: 65.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003ePastryRevolution ends 2024 with a special monograph dedicated to the vibrant world of ice cream: 'The cuisine that came from the cold'. Thus, the latest edition of the High Pastry Notebook brings together some of the most outstanding professionals of the moment. In other words: leading figures such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMassimo Pignata (DelaCrem), Javier Guillén (Sweet Monkey), Iván Vázquez, Maite Otegui (22:22), Franck Wenz \u0026amp; Andrea Dopico (Maison Marcel), Albert Roca (Sant Croi), and Albert Adrià \u0026amp; Alfredo Machado (Gelato Collection)\u003c\/strong\u003e . The publication presents a carefully curated selection of 65 frozen creations, each accompanied by a concise yet insightful analysis that unveils the secrets and stories behind the recipe. The collection ranges from light sorbets to creamy and sophisticated ice creams, as well as classic creations with reinvented essential ingredients—such as chocolate and vanilla—and bolder creations featuring ingredients like huitlacoche and black lime. Ultimately, this edition celebrates the boundless innovation, precise technique, and unbridled passion of those who have elevated what once seemed like simple ice cream to the highest form of art.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eDiscover the full summary in the product description!\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eMASSIMO PIGNATA (DELACREM)\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Vegan ice creams\u003c\/div\u003e\n\n\u003cdiv\u003e Almond, lemon and chamomile\u003c\/div\u003e\n\n\u003cdiv\u003e Cocoa, beetroot and orange\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Chai tea with roasted hazelnut, vanilla, extra virgin olive oil and salt\u003c\/div\u003e\n\n\u003cdiv\u003e Yogurt, cucumber and peanut\u003c\/div\u003e\n\n\u003cdiv\u003e Bread, oil, salt and dark chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e Cashew with orange\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Granny Smith apple, celery and mint\u003c\/div\u003e\n\n\u003cdiv\u003e Peach with cava Conference pears in spiced red wine\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e JAVIER GUILLÉN (SWEET MONKEY)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Vanilla and almond\u003c\/div\u003e\n\n\u003cdiv\u003e 80% Chocolate, Dominican Republic\u003c\/div\u003e\n\n\u003cdiv\u003e 80% Madagascar Chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Pineapple, coconut and coffee\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Semi-sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e 50% Hazelnut Praline\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e IVÁN VÁZQUEZ\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Peanut and tonka bean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Banana leaf Golden milk\u003c\/div\u003e\n\n\u003cdiv\u003e Passion fruit and blond chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e Black sesame and pomace cream\u003c\/div\u003e\n\n\u003cdiv\u003e Cheeses, coffee, chocolate and tamarind\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Guava and hibiscus flower from Colima\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Blueberries and black strawberry grapes\u003c\/div\u003e\n\n\u003cdiv\u003e Grapefruit, orange and tequila\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e MAITE OTEGUI (22:22)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Coffee fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Ratafia\u003c\/div\u003e\n\n\u003cdiv\u003e Blue cheese\u003c\/div\u003e\n\n\u003cdiv\u003e Mass\u003c\/div\u003e\n\n\u003cdiv\u003e Huitlacoche\u003c\/div\u003e\n\n\u003cdiv\u003e Pepitoria\u003c\/div\u003e\n\n\u003cdiv\u003e Bread of the Dead\u003c\/div\u003e\n\n\u003cdiv\u003e OC'OO goat's milk\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e• Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Cherry and black lemon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Greengage Plum\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e FRANCK WENZ \u0026amp; ANDREA DOPICO (MAISON MARCEL)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Toasted hazelnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Cappuccino\u003c\/div\u003e\n\n\u003cdiv\u003e Salted caramel\u003c\/div\u003e\n\n\u003cdiv\u003e 70% Chocolate blend Ecuador and Peru\u003c\/div\u003e\n\n\u003cdiv\u003e Vanilla\u003c\/div\u003e\n\n\u003cdiv\u003e Milk with cookies\u003c\/div\u003e\n\n\u003cdiv\u003e Meringue milk\u003c\/div\u003e\n\n\u003cdiv\u003e Yogurt with fig jam\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\u003cdiv\u003e Melon, Pear and Pepper\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e ALBERT ROCA (SANT CROI)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Champion Mango\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Basque Country\u003c\/div\u003e\n\n\u003cdiv\u003e Yaya\u003c\/div\u003e\n\n\u003cdiv\u003e Fum\u003c\/div\u003e\n\n\u003cdiv\u003e Chai latte\u003c\/div\u003e\n\n\u003cdiv\u003e Catalan cream\u003c\/div\u003e\n\n\u003cdiv\u003e A thousand sweets\u003c\/div\u003e\n\n\u003cdiv\u003e 7 Portes\u003c\/div\u003e\n\n\u003cdiv\u003e Saint George\u003c\/div\u003e\n\n\u003cdiv\u003e Japan\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e ALBERT ADRIÀ \u0026amp; ALFREDO MACHADO (GELATO COLLECTION)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e • Ice cream\u003c\/div\u003e\n\n\u003cdiv\u003e Marcona almond\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Curried Mango\u003c\/div\u003e\n\n\u003cdiv\u003e Iranian green pistachio\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e • Sorbets\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Fig\u003c\/div\u003e\n\n\u003cdiv\u003e Ispahan\u003c\/div\u003e\n\n\u003cdiv\u003e Kiwi\u003c\/div\u003e\n\n\u003cdiv\u003e Lemon\u003c\/div\u003e\n\n\u003cdiv\u003e Hibiscus daisy\u003c\/div\u003e\n\n\u003cdiv\u003e Pomegranate Peach\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57695850824012,"sku":"RPR70D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P70.jpg?v=1785487274","url":"https:\/\/montagud.com\/en\/products\/helados-pr70-ebook","provider":"Montagud","version":"1.0","type":"link"}