Nuts in Pastry #PR39

Name: Nuts in Pastry #PR39
Brand: Librería Gastronómica
SKU: RPR39
Price: 36.50 EUR
Availability: InStock

36,50 €

Tax included.

Descripción

20 authors

40 creations

250 photos

132 preparations

22 step-by-step processes

44,258 words

180 pages

21 x 24 cm

DRIED FRUITS

- WHAT ARE NUTS?

- MOST COMMONLY USED DRIED FRUITS IN PASTRY MAKING: Comprehensive description of the 10 most commonly used varieties.

- HARVESTING AND PROCESSING

- QUALITY ANALYSIS

- NUTRITIONAL VALUE

- ALLERGIES

- HOW NUTS ARE USED IN PASTRY MAKING

CREATIONS

- White cake. Fabrizio Fiorani.

- BigMac aron. Gustavo Sáez.

- Vertical Cocajou. Philippe Conticini. Gâteaux d'Émotions

- Royal. Pierre Herme. Pierre Hermé Paris.

- Fried peanut and malt whisky ice cream. Fernando Sáenz. DellaSera Ice Cream Shop.

- Pumpkin panna cotta with chestnut cream and Alba white truffle. Rafael Charquero. Consultant and Pastry Chef.

- Chestnut, hazelnut & lemon. Cédric Grolet. Le Meurice. Paris, France.

- Macaho. Frédéric Bau. Ambassador of Valrhona. France.

- Green walnut ice cream from Pedroso and butter. Fernando Sáenz. DellaSera Ice Cream Shop.

- Cheesecake. Paco Perez. Miramar. Llançà, Girona.

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

- All-green choux with a mojito spirit. Christophe Michalak. Michalak Paris.

- Pistachio. Miquel Guarro. Hofmann Hospitality School. Barcelona.

- Pumpkin Cronut. Paco Perez. Miramar. Llançà, Girona.

- Black sesame cone with yogurt and strawberries. Eduard Xatruch, Oriol Castro and Mateu Casañas. Disfrutar. Barcelona.

Apricot, sesame, chocolate, jasmine. Miquel Guarro. Hofmann Hospitality School. Barcelona.

- Our Santiago cake. Pepe Solla. Solla House. Poio, Pontevedra.

- Pistachio marzipan nougat. Alberto Pérez. Director of the Saper Center. León.

- Truffle marzipan nougat. Alberto Pérez. Director of the Saper Center. León.

- Pine nut nougat. Frédéric Bau. Valrhona Ambassador. France.

- Mazapán del Soto. Alberto Pérez. Director of the Saper Center. León.

- My grandfather's shortbread cookies. Alberto Pérez. Director of the Saper Center. León.

- Almond, cheese, syrup with candied pumpkin. José Manuel Marcos. Crispy Emotional Pastry.

BAKERY

- Barcelona Bakers' Guild School of Baking. Tony Valls. Fig bread with cashews, red berries, and fig jam.

- La Esencia. Mairena del Aljarafe (Seville). Javier González Borrego. Galician Bread; Candeal Loaf; Rustic Bread; Acorn Loaf; Kaisou Loaf.

- Capileira Bakery. Capileira (Granada) by Susana López. Alpujarra-style loaf; Fried milk; Tin cake; Rustic bread; Almond meringues.

- 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.

Nuts in Pastry #PR39