{"product_id":"pastryrevolution-23","title":"PastryRevolution #23","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e91 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e214 photographs\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\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eAlbert Adrià and David Gil (Los postreros de Barcelona, ​​elBarri)\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - The world's sweet cuisine volcano is erupting, by Jãvi Antoja de la Rosa\u003c\/div\u003e\n\n \u003cdiv\u003e- Tickets: Coulommiers Cheesecake \u0026amp; Pumpkin with Angel Hair Pasta \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: Mayan Zero \u0026amp; Corn \u0026amp; Plantain Gordita with Cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Old Boy: Pumpkin with tacha \u0026amp; Corn flan \u0026amp; Tamarind and pineapple popsicle\u003c\/div\u003e\n\n\u003cdiv\u003e - Bodega 1900: Strawberry Aspic \u0026amp; Yogurt with Picana Walnut and Fresh Figs\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\n\n \u003cu\u003eYann Duytsche (Dolç)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Offering humanity through serenity, by Anna Tusell\u003c\/div\u003e\n\n\u003cdiv\u003e - Tatin\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Arlette from Sweet and Passion\u003c\/div\u003e\n\n\u003cdiv\u003e - Raspberry mille-feuille\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 (Ott Gourmet Store. 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 with 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\n\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 - Muffin\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 - Sliced ​​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 - Energy bread: amaranth and chia\u003c\/div\u003e\n\n\u003cdiv\u003e - Artisan bar\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, Mother Yeast)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - The philosophy of Yeast\u003c\/div\u003e\n\n\u003cdiv\u003e - Rustic bar\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-flour\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210422001996,"sku":"RPR23","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY23.png?v=1778001268","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-23","provider":"Montagud","version":"1.0","type":"link"}