PastryRevolution #17 (eBook)

Name: PastryRevolution #17 (eBook)
Brand: Librería Gastronómica
SKU: RPR17D
Price: 42.00 EUR
Availability: InStock

42,00 €

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Descripción

Pastry in eBook format

SWEET CUISINE

Roger Van Damme. Het Gebaar. Belgium

- Coffee.

- Soleil.

Martin Benn. Sepia. Australia

- Plum blossom and goat's milk sorbet, alpine strawberry jelly and Kakigori.

- Citrus.

- Mandarin, lemonade fruit, green tea.

- Black truffle ice cream, hazelnut praline, rosemary and honey mousse, miso and malt cured egg yolks.

- Milks.

- Pumpkin, miso and buckwheat cannoli.

Pedro Subijana. Akelare. Spain

- The other apple tart.

- Orange 'tocino de cielo' sheet with fruit leaves.

- Red berry cake with candied fennel.

- Yogurt cupcake with hazelnuts, coffee air and grapefruit.

- Turrón Xaxu with sparkling coconut ice cream and Jordan almonds.

José Andrés. Minibar. United States

- Spring carrots.

- Chocolate éclair.

- White chocolate asparagus.

- Bourbon peanuts.

Mauro Colagreco. Mirazur. France

- Lemon tart.

- Orange blossom.

- Apple and cilantro soup with yogurt sorbet.

- Cold red berry, beetroot and yogurt soup.

Fernando Sáenz (Grate) and Ricard Camarena. Spain

- 300% olive ice cream.

- Fermented vegetable sorbet.

- Jura tasting sorbet.

- Cow fat and pickle ice cream.

PASTRY

Andrea Tortora. St. Hubertus. Italy

- Soufflé Sacher.

- Chocolate millefeuille.

- Tarte tatin.

- Classic pastries: Panettone.

Luis Robledo. Tout Chocolat. Mexico

- Pistachios, red berries and ginger.

- Soft caramel bonbon with apricot and thyme.

- Lemon and white chocolate.

- Chocolate, vanilla and macadamia.

- Gianduja, coffee and chocolate cake.

- Chocolate, Mexican lime, almonds, panela.

Marijn Coertjens. The Peninsula. Hong Kong

- Irish coffee.

- Discs.

- Amethyst.

Alejandra Hurtado. Spain

- White.

- Chocolate.

- Vanilla.

BAKERY

Thomas Marie. École Hôtelière de Laussane. France

- Traditional baguette.

- Croissant.

- Abbey bread.

- Fougasse.

- Puff pastry brioche.

Xavier Barriga. Turris. Spain

- Sweet citrus and orange liqueur fougasse.

- Pistachio marzipan and chocolate duo napolitana.

- Raspberry marzipan and red berry brioche crowns.

- Toasted butter Swiss braids.

Eduardo Bizkarra. Bizkarra. Spain

- Fabiola.

- Pamitxa.

- Bizkarra water bread.

- Butter bun.

- Carolina.

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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 #17 (eBook)