{"product_id":"pastryrevolution-23-ebook","title":"PastryRevolution #23 (ebook)","description":"\u003cdiv\u003e\u003cstrong\u003e180 pages\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e91 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e214 photographs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e(ebook)\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cdiv\u003e\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003eAlbert Adrià and David Gil (The dessert chefs of Barcelona, elBarri)\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- The global volcano of sweet cuisine is erupting, by Jãvi Antoja de la Rosa\u003c\/div\u003e\n\n\u003cdiv\u003e- Tickets: Coulommiers Cheesecake \u0026amp; Pumpkin with candied pumpkin \u0026amp; Apricot Pizza\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Pakta: Roasted Cherimoya \u0026amp; Yuba with figs \u0026amp; Homemade Ume\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Hoja Santa: Zero Maya \u0026amp; Corn \u0026amp; Banana Gordita with cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Niño Viejo: Pumpkin with tacha \u0026amp; Corn Flan \u0026amp; Tamarind and Pineapple Paleta\u003c\/div\u003e\n\n\u003cdiv\u003e- Bodega 1900: Strawberry Aspic \u0026amp; Yogurt with pecan nut and fresh figs\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eYann Duytsche (Dolç)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Offering humanity from serenity, by Anna Tusell\u003c\/div\u003e\n\n\u003cdiv\u003e- Tatin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Arlette de Dulce y pasión\u003c\/div\u003e\n\n\u003cdiv\u003e- Raspberry Millefeuille\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Coconut, raspberry and lychee\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Istanbul\u003c\/div\u003e\n\n\u003cdiv\u003e- Aless (chocolate, raspberry and fig tart)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eLuciano García (Almacén Ott Gourmet. Argentina)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Doing simple things extraordinarily well, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Raspberry Vacherin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Subtle lemon tart, fresh fruit and lime crisp\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Pistachio, chocolate and almond Savarin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Coconut, raspberry and lychee\u003c\/div\u003e\n\n\u003cdiv\u003e- Creamy raspberry tart\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eFernando Sáenz (Grate)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- The guardian of the cold, by Anna Tusell\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- The ice cream maker who has overcome the impossible, by Pablo García Mancha\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003eAponiente, the bread that came from the sea\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e- Ángel León and Jesús Madueño, by Fco. Javier Antoja Giralt\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Shrimp focaccia\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Pretzel or sailor's knot\u003c\/div\u003e\n\n\u003cdiv\u003e- Marine roll\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Mollete\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- White bread with sourdough\u003c\/div\u003e\n\n\u003cdiv\u003e- Round bread with seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Sandwich bread with hazelnuts and raisins\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Butter breadsticks\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Sesame crackers\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eThe bakery, a profession of the future (Manuel Cortés)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Creating the future\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Bread with energy: amaranth and chia\u003c\/div\u003e\n\n\u003cdiv\u003e- Artisan loaf\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Oat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Buckwheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cu\u003eTradition is modernity (Moncho López, Levadura Madre)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- The philosophy of Levadura Madre\u003c\/div\u003e\n\n\u003cdiv\u003e- Rustic loaf\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Rye and walnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e- Multi-grain\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57586978718028,"sku":"RPR23D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P23.jpg?v=1785487275","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-23-ebook","provider":"Montagud","version":"1.0","type":"link"}