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PastryRevolution #19

Name: PastryRevolution #19
Brand: Librería Gastronómica
SKU: RPR19
Price: 36.50 EUR
Availability: OutOfStock

36,50 €

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Out of stock

Descripción

180 pages

20x24 cm

SPECIAL: The Perfect Macaron.

Tools for making the perfect macaron. How to make the perfect macaron.

- Miquel Antoja & Carme Ruscalleda (Sant Pau) Guanaja and pink pepper.

- Jordi Roca (El Celler de Can Roca) Violet ice cream.

- Jesús Escalera & Fernanda Covarrubias (La Postrería) Avocado and lime. Mango and chipotle.

- Nadège Nourian (Nadège Patisserie) Brie and honey.

- Pierre Hermé (Pierre Hermé Paris) Isfahan.

- Pierrick Boyer (Le Petit Gâteaux) Mora.

- Ricardo Vélez (Moulin Chocolat) #Montagud110Years.

- Diego Lozano (Escola de Confeitaria Diego Lozano) Chocolate and paçoca.

- José Ramón Castillo (QUE BO!) Coffee from a pot; pulparindo; lemon and chia.

- Martín Berasategui (Martín Berasategui Restaurant) Orange mousse.

- Miguel Ángel de la Cruz (La Botica de Matapozuelos) Green pineapple.

- Paco Morales (Noor) Strawberry with labnie and cilantro.

- Rafa Delgado & Nandu Jubany (Can Jubany) Catalan cream.

- Tim Clark (Cocoa) Violet and blackcurrant.

- Nick Muncy (Coi) Macaron and Macaroon. Mango and chili. Coconut.

- Xavi Donnay (Lasarte, Barcelona) Tiramisu.

- Gianluca Fusto (Gianluca Fusto Consulting) Passion fruit, apricot and saffron.

- Paolo Temesio (Roca Moo) Chocolate and triple sec.

- Borja Gracia (Panda by Hattori Hanzo) Matcha green tea.

- Alejandro Montes (Mamá Framboise) Raspberry.

- Ricardo Granados (Theurel & Thomas) Multifloral bee honey.

- Toño Pérez (Atrio) Beetroot, celeriac and caviar. Lemon and cardamom cream.

- Luis Alonso & Paco Pérez (Miramar) Beetroot, apple and lemon. Beetroot, brie de Meaux and black truffle.

- Josean Alija (Nerua) Almond. Strawberry and Greek yogurt. Pumpkin and bergamot.

- Fina Puigdevall (Les Cols) Buckwheat and strawberries. Black truffle from La Garrotxa.

- Shaun Quade (Lûmé) Lamb's blood with Tanami apple and riberry. Pistachio skin ice cream.

- Begoña Rodrigo (La Salita) Violet, roses and red fruits. Hazelnut and pigeon pâté.

- Roc Suñé (La Massana) Salmon and freshly smoked cheese.

- Eneko Atxa (Azurmendi) Basil and blue cheese.

- Rafael Charquero Beni imo from Okinawa.

- Andoni Luis Aduriz (Mugaritz) Monk's navel.

- Rubén Arnanz (Villena) Whisky.

- Iván Vázquez & Jesús Sánchez (Cenador de Amós) Quesada pasiega. Piquillo pepper.

- Yolanda León & Juanjo Pérez (Cocinandos) Mascarpone and truffle.

- Kiko Moya (L´Escaleta) White and black garlic.

- Régis Marcon (Régis & Jacques Marcon) Boletus

SWEET KITCHEN

Andrea Dopico. (Moments) Mandarin Oriental Barcelona. Barcelona. Spain.

- Roots

- Pisco sour

- Catalan cream

- Las Vegas

- Miami

David Johansen. (Kokkeriet) Copenhagen. Denmark.

- The King of Denmark

- Apple pie

Carrot cake

- Plums in wine

Óscar Velasco & Montse Abellà (Santceloni). Madrid. Spain.

- Pear with licorice, pink peppercorns and smoked milk.

- Fennel, avocado and lemon panna cotta.

- Pineapple with port wine, corn, coffee and whiskey.

- Passion fruit and truffle surprises.

- Granita carrot, lime, dill, oats and ginger.

Fernando Sáenz & Begoña Rodrigo (Obrador Grate & La Salita). Spain.

- Valencian yogurt ice cream

- Fresh oregano and olive oil ice cream

BAKERY

Arnaud Delmontel. (A la Renaissance). Paris. France.

- Le Confettis

- Josephine

- Spelt bread

- Lemon rye bread

Serge Aymami. Head Baker. (Zaranda Restaurant). Mallorca. Spain.

- “Pain de campagne” with rye

- Rustic white bread

- Rye bread with dried fruit

- Rustic white bread

- Rye bread with dried fruit

- Wholemeal bread with seeds

- “Focaccia”

- “Croissant”

- “Mallorcan Donut”

Fidel Pernía. (Masa Bambini Bakery). Seville. Spain.

- “Little hamburgers”

- 100% organic spelt bread

José Trabanco (Santa Eulalia), Madrid, Spain.

- Baguette

- Butter brioche

- Canelé Bordeaux

Delivery time

Fast and secure shipping
We offer worldwide shipping. Orders are always calculated in business days:

Peninsula and Balearic Islands: 24 - 48 hours.
Europe and Canary Islands: 5 - 6 days.
Rest of the world: 8 - 9 days (subject to customs clearance times).

Once your order has been shipped, you will receive a confirmation email with a tracking link so you can locate it at all times.

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 #19