{"product_id":"pastryrevolution-12-ebook","title":"PastryRevolution #12 (eBook)","description":"\u003cdiv align=\"justify\"\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAlejandro Montes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- \"It's Pastry's time\".\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Strawberry \u0026amp; cream cake 2.0.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Framboise cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio-cherry cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Xixona cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003ePaco \u0026amp; Jacob Torreblanca.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Luna coffee anise cake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Desert flower cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eWorld Chocolate Masters\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- PEPE ISLA: Bonbon. Bun Ki. Pepe Isla. Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ABRAHAM BALAGUER: Terra Pastry. Foc Bonbon. Aire Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ANDRÉS MORENO: Mosaic. Floripondio. Málaga Bonbon.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eAntonio Montalto.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Violet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Almond, lemon and oil cube.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMilena Vallejos.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate cake with pisco syrup, truffle and physalis jam.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cake with orange condensed milk dulce de leche, lúcuma, marzipan and gratinated meringue.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pancake cake, chantilly cream, vanilla-scented pastry cream, raspberry jam and dulce de leche.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eEaster\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Between tradition and modernity.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXevi Ramon.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- \"All breads must have a story\".\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cereal bread with prunes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Baker's coca.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eBeatriz Echeverría \u0026amp; Susana Gaona.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- El Horno de Babette. Passion for bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- 100% rye bread with chocolate.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eRamón Maciá.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Better Pan: Bread Lover Generation.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bread with oat flakes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Kamut and rye bread with cranberries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Wheat bread with natural sourdough.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eÁngel Ortiz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bread Workshop for 157 bakeries in Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- A space for the development of bread culture.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The \"bread workshop\", a new concept.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Assorted seaweed bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rye loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter brioche.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafael Arnal.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rafa Arnal, the young baker from Valencia who keeps his grandfather's sourdough.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sobrasada bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Torrijas season.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJordi Butrón \u0026amp; Xano Saguer.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Espai Sucre.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Goat cheesecake with raspberry, red pepper and ginger.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Apple-vinegar, calvados and green anise sorbet.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJesús Sánchez.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, yogurt and cardamom paving.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Carrot, yogurt and mandarin.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Citricum.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Indiano dessert.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eMarcos Morán.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Torrija with rice pudding ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Roasting.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burnt rice pudding cream.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cheesecake.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eKiko Moya.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- In the spirit of a brioche, yeasts, butter and citrus peels.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Supermousse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJesús Escalera \u0026amp; Fernanda Covarrubias.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- La Postrería.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Black tear.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen pond.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Flower cone (small bites).\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Smile (tribute to Jordi Roca).\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFernando Sáenz. Eneko Atxa.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen dressings.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157648204,"sku":"RPR12D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P12.jpg?v=1785487274","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-12-ebook","provider":"Montagud","version":"1.0","type":"link"}