PastryRevolution #11 (ebook)
PastryRevolution #11 (ebook)
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Descripción
Descripción
180 pages
(ebook)
(ebook)
PASTRY
Denise Theurel Thomas. Irving Quiroz.
- Mezcal macaron.
- Religieuse with rice pudding, Mexican coffee, and vanilla.
- Mole macaron.
- Piloncillo sablés.
Mao Montiel.
- "The sweet revolution will arrive in 2015."
- Broken egg.
- Citrus basil bonbon.
- Earl Grey tea bonbon.
- Fried garlic praline bonbon.
Chad Robertson.
- Chamomile and kamut shortbreads.
- Apple and walnut cake.
- Sablé 50/50.
- Rye cookies with chocolate and salt.
Gurkan Kilinc.
- Pistachio, lychee, and raspberry.
- Hazelnut explosion.
- Chocolate, passion fruit, and salted caramel.
Youlin Ly.
- 'Angel Cake': The Japanized cake by Ciel.
BAKERY
Pablo Conesa. Rebeca Ruíz.
- Stone-ground wheat sourdough bread.
- Organic whole rye bread with seeds, malt, and rye sourdough.
Mikel Galparsoro.
- Galparsoro Okindegia: 77 years of history in San Sebastián.
- My vision of baking.
- My business concept.
- Oat bread / Olo ogia.
- Traditional French bread baked with a back (24 h).
- Barley bread with low-QF solid levain.
- Melilla or the border of diversity.
- The bread of all flavors.
- Pita bread.
Ángel J. Rodríguez.
- La Tahona de Sotillo: the bread that Ávila deserves.
- My sincere opinion...
- Galician bun with olives.
- Puff pastry bar.
- Autumn bread.
- Vicenta's rings.
Katsuei Shiga.
- French bread in Tokyo... better than in Paris.
- Interview.
- Rustic bread with pure wheat flour.
- Rye bread with fermented dough.
- Rye bread with walnuts.
- Country bread, baked with poolish.
SWEET CUISINE
Antonio Bachour.
- "This profession is meaningless without passion."
- Goat cheese soup with beetroot sponge.
- Mango and basil vacherin.
Mario Sandoval.
- Bergamot macaron.
- Piña colada.
Roger van Damme.
- Celebration.
- Panna cotta with drops of strawberry, mint, and white chocolate coulis.
- Strawberry terrine with basil ice cream and yogurt sauce.
Jordi Cruz.
- Goat's milk, curdled and infused with cocoa, caramelized honey, vanilla, and toasted pine nuts.
- Smoked earths, banana, coffee, cocoa, vanilla, and bourbon.
Xanty Elías.
- The ages of wine.
- The poor man's French toast.
- Chocolate, citrus, coconut, and mint.
Régis Marcon.
- Banana skewer with morels seasoned with balsamic vinegar.
- Chestnut tartlets.
Miquel Guarro.
- Hazelnuts on the tree.
Ben Shewry.
- Attica or the desserts of Australia's best restaurant.
Fernando Sáenz.
- Uses of technique in Ice Cream Making.
- Excellence in the ice cream making process.
FOODSTYLE
- Noelia Zaragoza is Lavazza's national barista champion.
- Intersicop 2015 convenes Spanish bakery and pastry.
- Josep Maria Rodríguez and Jordi Morera, awarded as best young artisans in Catalonia.
- Aponiente in Spain and Belcanto in Portugal, the 2 new two Michelin stars for 2015.
- Five new Repsol "Suns" for Spain and one for Portugal.
- Rocambolesc ice cream parlor opens a new location in Madrid.
- Emotional presentation of the book and video 'Sweetology'.
- Francis Paniego presents 'El Portal del Echaurren' to society.Couldn't load pickup availability
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