PastryRevolution #28
PastryRevolution #28
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
Descripción
Descripción
85 preparations
37 creations
47 step-by-step processes
225 photographs
26,619 words
180 pages
21x24 cm
SWEET KITCHEN
The sweet cuisine of fermented foods. Rhian Shellshear (Bhoga)
- Artichoke, yogurt, woodruff and horseradish
- Birch, almond, brioche
- Blackcurrant leaf, blackcurrant and whey
- Apple, black garlic, thyme
Rhubarb and pine
- Pear, barley and nasturtium
BAKERY
Alejandro Montes (Mamá Framboise)
- Iced chai latte. Vanilla-caramel
- Cheesecake tart
- Cherry and pistachio clafoutis
- Tropical Macaron
- Chocolate and hazelnut tube
Special Panettone
- Xevi Ramon, Andrea Tortora, Isaac Balaguer, Rafael Charquero, Tony Valls, Ricardo Vélez, Xavier Barriga, Yann Duytsche - Rolando Morandin
BAKERY
Can Plana, evolution in quality and service Xavi, Jordi and Toni Plana (Forn Can Plana)
- Coca bread or crystal bread
- Pa de pagès català IGP
- Rustic bread
- Cornbread
- Vienna rolls
The San Miguel Oven, a return to the past... Miguel Marín Orta (The San Miguel Oven)
- Easter rolls
- Bread of the crescent
- Meringue horn
- Chili powder
- Pasta frola
- Explorers
- Seaweed and Goji country bread
- Water bread
- Dark wheat bread
José Antonio García's Bakery: Good Flour, Pure Water, and Andalusian Bread (José Antonio García's Bakery)
- Olive bread
- Butter cakes
- Belerda water bread
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