PastryRevolution #23 (ebook)

Name: PastryRevolution #23 (ebook)
Brand: Montagud
SKU: RPR23D
Price: 42.00 EUR
Availability: InStock

42,00 €

Tax included.

Descripción

180 pages

91 preparations

214 photographs
(ebook)

SWEET CUISINE

Albert Adrià and David Gil (The dessert chefs of Barcelona, elBarri)

- The global volcano of sweet cuisine is erupting, by Jãvi Antoja de la Rosa

- Tickets: Coulommiers Cheesecake & Pumpkin with candied pumpkin & Apricot Pizza

- Pakta: Roasted Cherimoya & Yuba with figs & Homemade Ume

- Hoja Santa: Zero Maya & Corn & Banana Gordita with cream

- Niño Viejo: Pumpkin with tacha & Corn Flan & Tamarind and Pineapple Paleta

- Bodega 1900: Strawberry Aspic & Yogurt with pecan nut and fresh figs

PASTRY

Yann Duytsche (Dolç)

- Offering humanity from serenity, by Anna Tusell

- Tatin

- Arlette de Dulce y pasión

- Raspberry Millefeuille

- Coconut, raspberry and lychee

- Istanbul

- Aless (chocolate, raspberry and fig tart)

Luciano García (Almacén Ott Gourmet. Argentina)

- Doing simple things extraordinarily well, by Anna Tusell

- Raspberry Vacherin

- Subtle lemon tart, 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

- Mollete

- White bread with sourdough

- Round bread with seeds

- Sandwich bread with hazelnuts and raisins

- Butter breadsticks

- Sesame crackers

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

- Creating the future

- Bread with energy: amaranth and chia

- Artisan loaf

- Oat bread

- Buckwheat bread

Tradition is modernity (Moncho López, Levadura Madre)

- The philosophy of Levadura Madre

- Rustic loaf

- Rye and walnut

- Multi-grain

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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 (ebook)