{"product_id":"pastryrevolution-20","title":"PastryRevolution #20","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e60 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e350 processes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eSweet creations from the world's best pastry chefs\u003c\/i\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eThomas Alphonsine (Chocolate Academy France)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fraisier.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and gianduja tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blackcurrant tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange cake.\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\u003eJosep Maria Rodríguez (La Pastisseria)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Floral.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 4th anniversary cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green apple.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Individual yogurt and cherry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer single.\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\u003eDiego Lozano (Diego Lozano Confeitaria School)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yellow.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Is it a banana?\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa and coconut surprise.\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\u003eNatalie Eng (Singapore)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Conical coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Floral mille-feuille.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel and pear coral.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee bean.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eIn memoriam. Mey Hofmann (Barcelona)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fig Crustifondant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fondant and rhubarb with raspberry sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Apple, coconut, peach and lychees.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003eA tour of the most influential restaurants\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 \u003cu\u003eJesús Escalera \u0026amp; Fernanda Covarrubias (La Postrería)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tradition.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peach Melba.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red mille-feuille.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Leaves.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramelized banana and licorice lace taco.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wind.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple green.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nougat and foie gras macaron.\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\u003eFernando Arellano (Zaranda)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet Burrata.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Son Claret Lemon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Son Claret Honey Dish.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Four seasons of the Mallorcan almond.\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\u003eRoc Suñé (Massana)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fried egg.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cylinder of crema catalana.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coconut, banana guacamole and piña colada.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yuzu tzatziki.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mini Babybel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eMiquel Antoja (Sant Pau)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nihon Buyo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Merengue.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rock and Roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ferafoc.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White.\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\u003eFernando Sáenz \u0026amp; Angelines González (Grate Workshop)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen Conversations 2016.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Contemporary tradition.\u003cbr\u003e\n\n\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\n\n \u003ci\u003eBread as a cultural tool\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 \u003cu\u003eForns Enrich\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gran Reserva Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Coca bread”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Musician Mold.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Spelt cookies.\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\u003eJesús Sánchez (J. Sánchez Artisan Bakers)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cententrigo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Italian bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Malt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Custard cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey pineapple.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eForn Bertran\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bertran Bar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xusco.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ensaimada.\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\u003eJohn Torres (La Panotheca)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chapatitas.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210401653068,"sku":"RPR20","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY20.png?v=1778001146","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-20","provider":"Montagud","version":"1.0","type":"link"}