PastryRevolution #19 (eBook)
PastryRevolution #19 (eBook)
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42,00 €
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Descripción
Descripción
Pastry in eBook format
SPECIAL: The Perfect Macaron.
Utensils 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) Ispahan.
- Pierrick Boyer (Le Petit Gâteaux) Blackberry.
- Ricardo Vélez (Moulin Chocolat) #Montagud110Años.
- Diego Lozano (Escola de Confeitaria Diego Lozano) Chocolate and paçoca.
- José Ramón Castillo (QUE BO!) Café de olla; pulparindo; lemon and chia.
- Martín Berasategui (Restaurante Martín Berasategui) Orange mousse.
- Miguel Ángel de la Cruz (La Botica de Matapozuelos) Green pineapple.
- Paco Morales (Noor) Strawberry with labneh and cilantro.
- Rafa Delgado & Nandu Jubany (Can Jubany) Crema catalana.
- Tim Clark (Cacao) 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 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) Smoked salmon and cheese, smoked on the spot.
- 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) Pasiega cheesecake. Piquillo pepper.
- Yolanda León & Juanjo Pérez (Cocinandos) Mascarpone and truffle.
- Kiko Moya (L´Escaleta) Black and white garlic.
- Régis Marcon (Régis & Jacques Marcon) Porcini
SWEET CUISINE
Andrea Dopico. (Moments) Mandarin Oriental Barcelona. Barcelona. Spain.
- Roots
- Pisco sour
- Crema catalana
- 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 pepper and smoked milk.
- Fennel panna cotta, avocado and lemon.
- 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. (À la Renaissance). Paris. France.
- Le Confettis
- Le Josephine
- Spelt bread
- Lemon rye bread
Serge Aymami.Head Baker. (Restaurante Zaranda). Mallorca. Spain.
- “Pain de campagne” with rye
- Rustic white bread
- Rye bread with nuts
- Rustic white bread
- Rye bread with nuts
- Wholemeal bread with seeds
- “Focaccia”
- “Croissant”
- “Mallorcan Donut”
Fidel Pernía. (Panadería Masa Bambini). Seville. Spain.
- “Mini burgers”
- 100% organic spelt bread
José Trabanco.(Santa Eulalia) Madrid. Spain.
- Baguette
- Butter brioche
- Canelé Bordeaux
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