{"product_id":"los-frutos-secos-en-pasteleria-creaciones-y-estudios","title":"Nuts in Pastry #PR39","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\u003e40 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e250 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e132 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e22 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e44,258 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\"\u003e\n\n \u003cstrong\u003eDRIED FRUITS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - WHAT ARE NUTS?\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - MOST COMMONLY USED DRIED FRUITS IN PASTRY MAKING: Comprehensive description of the 10 most commonly used varieties.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - HARVESTING AND PROCESSING\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - QUALITY ANALYSIS\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - NUTRITIONAL VALUE\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - ALLERGIES\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- HOW NUTS ARE USED IN PASTRY MAKING\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\u003eCREATIONS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White cake. Fabrizio Fiorani.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - BigMac aron. Gustavo Sáez.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vertical Cocajou. Philippe Conticini. Gâteaux d'Émotions\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Royal. Pierre Herme. Pierre Hermé Paris.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fried peanut and malt whisky ice cream. Fernando Sáenz. DellaSera Ice Cream Shop.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin panna cotta with chestnut cream and Alba white truffle. Rafael Charquero. Consultant and Pastry Chef.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut, hazelnut \u0026amp; lemon. Cédric Grolet. Le Meurice. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Macaho. Frédéric Bau. Ambassador of Valrhona. France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green walnut ice cream from Pedroso and butter. Fernando Sáenz. DellaSera Ice Cream Shop.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheesecake. Paco Perez. Miramar. Llançà, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pinion. Josep Maria Rodríguez. The Pastisseria. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - All-green choux with a mojito spirit. Christophe Michalak. Michalak Paris.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio. Miquel Guarro. Hofmann Hospitality School. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin Cronut. Paco Perez. Miramar. Llançà, Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Black sesame cone with yogurt and strawberries. Eduard Xatruch, Oriol Castro and Mateu Casañas. Disfrutar. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Apricot, sesame, chocolate, jasmine. Miquel Guarro. Hofmann Hospitality School. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Our Santiago cake. Pepe Solla. Solla House. Poio, Pontevedra.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio marzipan nougat. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Truffle marzipan nougat. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pine nut nougat. Frédéric Bau. Valrhona Ambassador. France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mazapán del Soto. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - My grandfather's shortbread cookies. Alberto Pérez. Director of the Saper Center. León.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond, cheese, syrup with candied pumpkin. José Manuel Marcos. Crispy Emotional Pastry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003e-\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBarcelona Bakers' Guild School of Baking. Tony Valls. Fig bread with cashews, red berries, and fig jam.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- La Esencia. Mairena del Aljarafe (Seville). Javier González Borrego. Galician Bread; Candeal Loaf; Rustic Bread; Acorn Loaf; Kaisou Loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Capileira Bakery. Capileira (Granada) by Susana López. Alpujarra-style loaf; Fried milk; Tin cake; Rustic bread; Almond meringues.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - La Tahona Delicatessen (Salamanca) by Víctor Hernández. Organic spelt; Traditional bread; Candeal bread; Muesli bread; Hornazo de Salamanca; Cream-filled pastries.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210592002380,"sku":"RPR39","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY39.png?v=1778001416","url":"https:\/\/montagud.com\/en\/products\/los-frutos-secos-en-pasteleria-creaciones-y-estudios","provider":"Montagud","version":"1.0","type":"link"}