{"product_id":"pastryrevolution-11","title":"PastryRevolution #11","description":"\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\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 - Rice pudding, coffee and vanilla dessert.\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 shortbreads.\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\n\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chamomile and kamut shortbread cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple and walnut pie.\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\n\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 Japanese-inspired 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 Ruiz.\u003c\/u\u003e\n\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\"\u003e - Spelt bread with organic honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic wholemeal 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\n\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 the bakery.\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 in a bake (24 h).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Low QF solid levain barley bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Melilla or the border of diversity.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 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\u003eAngel J. Rodriguez.\u003c\/u\u003e\n\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 honest 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 Threads.\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\n\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 made 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 KITCHEN\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 cannot be understood 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 coulis, mint and white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry tub 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 - Smoky 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 Elias.\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 tarts.\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 the best restaurant in Australia.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Uses of the technique in Ice Cream Parlor.\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\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Noelia Zaragoza is the Lavazza national barista champion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Intersicop 2015 brings together bakeries and pastry shops from across Spain.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Josep Maria Rodríguez and Jordi Morera, awarded as the best young artisans of 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 three-sun awards for Spain and one in 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\u003cp\u003e \u003cspan\u003e- Francis Paniego presents 'El Portal del Echaurren' to the public\u003c\/span\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210331595084,"sku":"RPR11","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY11.png?v=1778001141","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-11","provider":"Montagud","version":"1.0","type":"link"}