PastryRevolution #12 (eBook)

Name: PastryRevolution #12 (eBook)
Brand: Librería Gastronómica
SKU: RPR12D
Price: 42.00 EUR
Availability: InStock

42,00 €

Tax included.

Descripción

Pastry in eBook format

Alejandro Montes.

- "It's Pastry's time".

- Strawberry & cream cake 2.0.

- Framboise cake.

- Pistachio-cherry cake.

- Xixona cake.

Paco & Jacob Torreblanca.

- Luna coffee anise cake.

- Desert flower cake.

World Chocolate Masters

- PEPE ISLA: Bonbon. Bun Ki. Pepe Isla. Cake.

- ABRAHAM BALAGUER: Terra Pastry. Foc Bonbon. Aire Croissant.

- ANDRÉS MORENO: Mosaic. Floripondio. Málaga Bonbon.

Antonio Montalto.

- Violet.

- Almond, lemon and oil cube.

Milena Vallejos.

- Chocolate cake with pisco syrup, truffle and physalis jam.

- Cake with orange condensed milk dulce de leche, lúcuma, marzipan and gratinated meringue.

- Pancake cake, chantilly cream, vanilla-scented pastry cream, raspberry jam and dulce de leche.

Easter

- Between tradition and modernity.

Xevi Ramon.

- "All breads must have a story".

- Cereal bread with prunes.

- Baker's coca.

Beatriz Echeverría & Susana Gaona.

- El Horno de Babette. Passion for bread.

- 100% rye bread with chocolate.

Ramón Maciá.

- Better Pan: Bread Lover Generation.

- Bread with oat flakes.

- Kamut and rye bread with cranberries.

- Wheat bread with natural sourdough.

Ángel Ortiz.

- Bread Workshop for 157 bakeries in Barcelona.

- A space for the development of bread culture.

- The "bread workshop", a new concept.

- Assorted seaweed bread.

- Rye loaf.

- Butter brioche.

Rafael Arnal.

- Rafa Arnal, the young baker from Valencia who keeps his grandfather's sourdough.

- Sobrasada bread.

- Torrijas season.

Jordi Butrón & Xano Saguer.

- Espai Sucre.

- Goat cheesecake with raspberry, red pepper and ginger.

- Apple-vinegar, calvados and green anise sorbet.

Jesús Sánchez.

- Chocolate, yogurt and cardamom paving.

- Carrot, yogurt and mandarin.

- Citricum.

- Indiano dessert.

Marcos Morán.

- Torrija with rice pudding ice cream.

- Roasting.

- Burnt rice pudding cream.

- Cheesecake.

Kiko Moya.

- In the spirit of a brioche, yeasts, butter and citrus peels.

- Supermousse.

Jesús Escalera & Fernanda Covarrubias.

- La Postrería.

- Black tear.

- Frozen pond.

- Flower cone (small bites).

- Smile (tribute to Jordi Roca).

Fernando Sáenz. Eneko Atxa.

- Frozen dressings.

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THE TEACHERS' SIGNATURE.

Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

PastryRevolution #12 (eBook)