{"product_id":"pastryrevolution-11-ebook","title":"PastryRevolution #11 (ebook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e(ebook)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cbr\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDenise Theurel Thomas. Irving Quiroz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mezcal macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Religieuse with rice pudding, Mexican coffee, and vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mole macaron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Piloncillo sablés.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMao Montiel.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"The sweet revolution will arrive in 2015.\"\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Broken egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Citrus basil bonbon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Earl Grey tea bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fried garlic praline bonbon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eChad Robertson.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chamomile and kamut shortbreads.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Apple and walnut cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Sablé 50\/50.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye cookies with chocolate and salt.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eGurkan Kilinc.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pistachio, lychee, and raspberry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Hazelnut explosion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate, passion fruit, and salted caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eYoulin Ly.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- 'Angel Cake': The Japanized cake by Ciel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003ePablo Conesa. Rebeca Ruíz.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Stone-ground wheat sourdough bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\u0026gt;- Spelt bread with organic honey.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify\u003e- Organic whole rye bread with seeds, malt, and rye sourdough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMikel Galparsoro.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Galparsoro Okindegia: 77 years of history in San Sebastián.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- My vision of baking.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- My business concept.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Oat bread \/ Olo ogia.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Traditional French bread baked with a back (24 h).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Barley bread with low-QF solid levain.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Melilla or the border of diversity.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The bread of all flavors.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pita bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eÁngel J. Rodríguez.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- La Tahona de Sotillo: the bread that Ávila deserves.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- My sincere opinion...\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Galician bun with olives.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Puff pastry bar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Autumn bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Vicenta's rings.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eKatsuei Shiga.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- French bread in Tokyo... better than in Paris.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Interview.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rustic bread with pure wheat flour.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye bread with fermented dough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rye bread with walnuts.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Country bread, baked with poolish.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\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\u003cu\u003eAntonio Bachour.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- \"This profession is meaningless without passion.\"\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Goat cheese soup with beetroot sponge.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mango and basil vacherin.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMario Sandoval.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Bergamot macaron.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Piña colada.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRoger van Damme.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Celebration.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Panna cotta with drops of strawberry, mint, and white chocolate coulis.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Strawberry terrine with basil ice cream and yogurt sauce.\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\u003cu\u003eJordi Cruz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Goat's milk, curdled and infused with cocoa, caramelized honey, vanilla, and toasted pine nuts.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Smoked earths, banana, coffee, cocoa, vanilla, and bourbon.\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\u003cu\u003eXanty Elías.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The ages of wine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- The poor man's French toast.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate, citrus, coconut, and mint.\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\u003cu\u003eRégis Marcon.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Banana skewer with morels seasoned with balsamic vinegar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chestnut tartlets.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMiquel Guarro.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Hazelnuts on the tree.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eBen Shewry.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Attica or the desserts of Australia's best restaurant.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Uses of technique in Ice Cream Making.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Excellence in the ice cream making process.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eFOODSTYLE\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Noelia Zaragoza is Lavazza's national barista champion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Intersicop 2015 convenes Spanish bakery and pastry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Josep Maria Rodríguez and Jordi Morera, awarded as best young artisans in Catalonia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Aponiente in Spain and Belcanto in Portugal, the 2 new two Michelin stars for 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Five new Repsol \"Suns\" for Spain and one for Portugal.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rocambolesc ice cream parlor opens a new location in Madrid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Emotional presentation of the book and video 'Sweetology'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cspan\u003e- Francis Paniego presents 'El Portal del Echaurren' to society.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57586976325964,"sku":"rpr11d","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P11.jpg?v=1785487275","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-11-ebook","provider":"Montagud","version":"1.0","type":"link"}