PASTRY 74. Fornet de la Soca, Madeleine, Cientotreintaº, Ginés J. Nicolás (ebook)

Montagud Editores' Pastry and Bakery Notebook, recognized with the National Gastronomy Award and winner of the Best Food Magazine at the Gourmand World Cookbook Awards, focuses on the key factors for Spain's undeniable global appeal in pastry and baking. PastryRevolution, "the Pastry," quarterly publishes four pastry shops and/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding establishments in the national pastry scene. The workshops included in this Notebook cover the entire Spanish sweet spectrum. It features great figures and young promises, world-renowned workshops, and emerging projects.

PastryRevolution 74, under the editorial coordination of Alba Llacera and photography by Xavi Olmos, presents the novelties from Tomeu Arbona & María José Orero (Fornet de la Soca), Felipe de Santa Cruz (Madeleine by Ferrières), Alberto & Guido Miragoli (Cientotreintaº) and Ginés J. Nicolás (Niko). Four projects that represent a way of understanding an essential artisan craft. Four workshops. Four concepts. Each one with a unique and personal philosophy, adding knowledge and showcasing excellence. All of this, across 180 pages and more than 150 photographs. A total of 50 unpublished creations and more than 150 elaborations.

From Tomeu Arbona's Mallorcan recipe book to Felipe de Santa Cruz's viennoiserie, passing through Alberto Miragoli's breads and Niko's individual pastries. Without a doubt, cuts of all pieces are included. All this and much more in PastryRevolution 74. Likewise, enriching in-depth interviews are included which, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, their daily life, and their dreams. True to its principles as always, PASTRY offers more than ever.

- Sweet dough empanada with lamb

- Meat empanada with peas

- Cocarrois

- Vegetable coca

- Sobrasada pigs with honey

- Superior gató

- Potato ensaïmada

- 'Belleza de Roma Apple' cake

- Cocos

- Potato coca

- Spirale aux pommes

- Cruffin 2.0

- Flan parisien

- Gianduja 3.0

- Corbeille aux fruits

- Pain suïsse chocolat

- Planet pecan et chocolat

- Yuzu, fraise et basil

- Fleur de fraise

- Canelé

- Éclair de café

- Croissant

- Pain au chocolat

- Kouign amann

- Banana danish

- Spinach and ricotta pain suïsse

- Monkey bread

- Cheesecake with tonka bean

- Scone Semi-wholemeal loaf

- Country loaf

- Cronos origin

- Cronos future

- Pistachio, orange blossom and orange Breton shortbread

- Éclosion vert

- Mamajuana

- Hazel

- Yuzu

- Asian cheesecake

- Origami crane

- Mango and orange bar

- Dark and milk chocolate, Macadamia nut and coffee bar

- Matcha tea and yogurt bar