{"product_id":"pastryrevolution-19","title":"PastryRevolution #19","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 \u003cstrong\u003eSPECIAL: The Perfect Macaron.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eTools for making the perfect macaron. How to make the perfect macaron.\u003c\/i\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 - Miquel Antoja \u0026amp; Carme Ruscalleda (Sant Pau) Guanaja and pink pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jordi Roca (El Celler de Can Roca) Violet ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jesús Escalera \u0026amp; Fernanda Covarrubias (La Postrería) Avocado and lime. Mango and chipotle.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nadège Nourian (Nadège Patisserie) Brie and honey.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pierre Hermé (Pierre Hermé Paris) Isfahan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pierrick Boyer (Le Petit Gâteaux) Mora.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ricardo Vélez (Moulin Chocolat) #Montagud110Years.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Diego Lozano (Escola de Confeitaria Diego Lozano) Chocolate and paçoca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - José Ramón Castillo (QUE BO!) Coffee from a pot; pulparindo; lemon and chia.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Martín Berasategui (Martín Berasategui Restaurant) Orange mousse.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Miguel Ángel de la Cruz (La Botica de Matapozuelos) Green pineapple.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Paco Morales (Noor) Strawberry with labnie and cilantro.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafa Delgado \u0026amp; Nandu Jubany (Can Jubany) Catalan cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tim Clark (Cocoa) Violet and blackcurrant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nick Muncy (Coi) Macaron and Macaroon. Mango and chili. Coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xavi Donnay (Lasarte, Barcelona) Tiramisu.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gianluca Fusto (Gianluca Fusto Consulting) Passion fruit, apricot and saffron.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Paolo Temesio (Roca Moo) Chocolate and triple sec.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Borja Gracia (Panda by Hattori Hanzo) Matcha green tea.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alejandro Montes (Mamá Framboise) Raspberry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ricardo Granados (Theurel \u0026amp; Thomas) Multifloral bee honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Toño Pérez (Atrio) Beetroot, celeriac and caviar. Lemon and cardamom cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Luis Alonso \u0026amp; Paco Pérez (Miramar) Beetroot, apple and lemon. Beetroot, brie de Meaux and black truffle.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Josean Alija (Nerua) Almond. Strawberry and Greek yogurt. Pumpkin and bergamot.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Fina Puigdevall (Les Cols) Buckwheat and strawberries. Black truffle from La Garrotxa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Shaun Quade (Lûmé) Lamb's blood with Tanami apple and riberry. Pistachio skin ice cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Begoña Rodrigo (La Salita) Violet, roses and red fruits. Hazelnut and pigeon pâté.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roc Suñé (La Massana) Salmon and freshly smoked cheese.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Eneko Atxa (Azurmendi) Basil and blue cheese.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafael Charquero Beni imo from Okinawa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Andoni Luis Aduriz (Mugaritz) Monk's navel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rubén Arnanz (Villena) Whisky.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Iván Vázquez \u0026amp; Jesús Sánchez (Cenador de Amós) Quesada pasiega. Piquillo pepper.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yolanda León \u0026amp; Juanjo Pérez (Cocinandos) Mascarpone and truffle.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kiko Moya (L´Escaleta) White and black garlic.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Régis Marcon (Régis \u0026amp; Jacques Marcon) Boletus\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 \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\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 \u003cu\u003eAndrea Dopico. (Moments) Mandarin Oriental Barcelona. Barcelona. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roots\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pisco sour\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Catalan cream\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Las Vegas\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Miami\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\u003eDavid Johansen. (Kokkeriet) Copenhagen. Denmark.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The King of Denmark\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple pie\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Carrot cake\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Plums in wine\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eÓscar Velasco \u0026amp; Montse Abellà (Santceloni). Madrid. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear with licorice, pink peppercorns and smoked milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fennel, avocado and lemon panna cotta.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pineapple with port wine, corn, coffee and whiskey.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit and truffle surprises.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Granita carrot, lime, dill, oats and ginger.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eFernando Sáenz \u0026amp; Begoña Rodrigo (Obrador Grate \u0026amp; La Salita). Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Valencian yogurt ice cream\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fresh oregano and olive oil ice cream\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 \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 \u003cu\u003eArnaud Delmontel. (A la Renaissance). Paris. France.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Le Confettis\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Josephine\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon 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\u003eSerge Aymami. Head Baker. (Zaranda Restaurant). Mallorca. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Pain de campagne” with rye\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic white bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread with dried fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic white bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye bread with dried fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal bread with seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Focaccia”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Croissant”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Mallorcan Donut”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eFidel Pernía. (Masa Bambini Bakery). Seville. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- “Little hamburgers”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% organic spelt 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\n\n \u003cu\u003eJosé Trabanco (Santa Eulalia), Madrid, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baguette\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter brioche\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Canelé Bordeaux\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210391691596,"sku":"RPR19","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY19.png?v=1778001145","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-19","provider":"Montagud","version":"1.0","type":"link"}