{"product_id":"pastryrevolution-18","title":"PastryRevolution #18","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\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 \u003cu\u003eRonny Emborg \u0026amp; Mallory Cayon (Atera). United States.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peach and rose.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Licorice, yogurt and blueberries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black garlic flodeboller.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pine, hawthorn and milk.\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\u003eEnrico Crippa (Piazza Duomo). Italy.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Licorice.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fruit and vegetable soup.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Panna Cotta Matisse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate bun.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cottage cheese tart.\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\u003eGerard Villaret. Netherlands.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple: yogurt, gin and celery.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Deconstructed nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basil: Coffee, Jivara, caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eCarme Ruscalleda \u0026amp; Miquel Antoja (Sant Pau). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Giant chocolate wafer.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blue.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beige.\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\u003eFernando Sáenz (Grate Workshop). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stabilizers and emulsifiers.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen honey rock.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Airy blueberry texture.\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\n\n \u003cu\u003eBorja Gracia (Panda by Hattori Hanzo). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fuji.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hanami dango.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sakura dorayaki.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Matcha roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eCédric Grolet (Le Meurice)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pineapple, avocado and coconut.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint Honoré.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEmmanuele Forcone (Zucchero Artistico Academy). Italy.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Exotic Passion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont Blanc Revisited.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt and strawberries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAndrea Reiss (Bibelot)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coco and Kalingo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Blueberry cheesecake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lychee, raspberry and coconut.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cashew, coriander and ginger bonbon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eMiquel Coulibaly (Mr. Brown). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 1.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 2.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 3.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Prototype 4.\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\u003eGabi \u0026amp; Jakob Bär (Leckerbaer). Denmark.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blackcurrant and salted caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Meringue with passion fruit.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Speculoos with chocolate and hazelnut ganache.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\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\u003eRafael Charquero (Sweet Liceo). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Classical Colomba.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and gianduja colomba.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJordi Morera (L'Espiga d'Or). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stripping Rye.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dark Rie Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal rye 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\u003eToni Valls (Escola de Forners de Barcelona). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - My vision of the bakery.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coca de “llardons”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Brioche de “llardons”.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Buckwheat Gluten Free Bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic bread from the “Priorat” region.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eGeorgina Crespo (Fleca Balmes). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread, wholemeal spelt and stone-ground wheat.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Olive bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cu\u003eBegoña San Pedro \u0026amp; Marta Valcuende (La Miguiña). Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% Rye Bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Levain bannetone.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marble 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\u003eMiguel Ángel Sahuquillo (Sahuquillo Bakery). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread of the cross.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210382123340,"sku":"RPR18","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY18.png?v=1778001144","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-18","provider":"Montagud","version":"1.0","type":"link"}