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PastryRevolution #23

Name: PastryRevolution #23
Brand: Librería Gastronómica
SKU: RPR23
Price: 36.50 EUR
Availability: OutOfStock

36,50 €

Tax included.

Out of stock

Descripción

21x24 cm

180 pages

91 preparations

214 photographs

SWEET KITCHEN

Albert Adrià and David Gil (Los postreros de Barcelona, elBarri)

- The world's sweet cuisine volcano is erupting, by Jãvi Antoja de la Rosa

- Tickets: Coulommiers Cheesecake & Pumpkin with Angel Hair Pasta & Apricot Pizza

- Pakta: Roasted cherimoya & Yuba with figs & homemade Ume

- Hoja Santa: Mayan Zero & Corn & Plantain Gordita with Cream

- Old Boy: Pumpkin with tacha & Corn flan & Tamarind and pineapple popsicle

- Bodega 1900: Strawberry Aspic & Yogurt with Picana Walnut and Fresh Figs

BAKERY

Yann Duytsche (Dolç)

- Offering humanity through serenity, by Anna Tusell

- Tatin

- Arlette from Sweet and Passion

- Raspberry mille-feuille

- Coconut, raspberry and lychee

- Istanbul

- Aless (chocolate, raspberry and fig tart)

Luciano García (Ott Gourmet Store. Argentina)

- Doing simple things extraordinarily well, by Anna Tusell

- Raspberry Vacherin

- Subtle lemon tart with fresh fruit and lime crisp.

- Pistachio, chocolate and almond savarin

- Coconut, raspberry and lychee

- Creamy raspberry tart

Fernando Sáenz (Grate)

- The Guardian of the Cold, by Anna Tusell

- The ice cream maker who has overcome the impossible, by Pablo García Mancha

BAKERY

Aponiente, the bread that came from the sea

- Ángel León and Jesús Madueño, by Fco. Javier Antoja Giralt

- Shrimp focaccia

- Pretzel or sailor's knot

- Marine roll

- Muffin

- White bread with sourdough

- Round bread with seeds

- Sliced bread with hazelnuts and raisins

- Butter breadsticks

- Sesame crackers

The bakery, a profession of the future (Manuel Cortés)

- Creating the future

- Energy bread: amaranth and chia

- Artisan bar

- Oat bread

- Buckwheat bread

Tradition is modernity (Moncho López, Mother Yeast)

- The philosophy of Yeast

- Rustic bar

- Rye and walnut

- Multi-flour

Delivery time

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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 #23