{"product_id":"pastryrevolution-33-postres-de-autor","title":"Pastry Revolution #33","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e36 Creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e87 Preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e23 Step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e262 Photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e32,732 Words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 Pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\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 align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: small;\"\u003e\u003ci\u003ePast and identity in small, sweet bites\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eEneko Atxa. Azurmendi \u0026amp; Eneko\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePetits fours (I)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mango and curry gummy\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry gummy\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basil and yogurt lollipop\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mimetic hazelnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mint and raspberry macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon bonbon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wine bonbon\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and smoky tea cloud\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePetits fours (II)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond infusion\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smoked milk macaron\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and hazelnut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eHow to put the finishing touch on excellence\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eRicard Camarena. Ricard Camarena Restaurant\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon, chamomile and honey crumbs\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ripe mango, sweet curry, herbs and seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple, goat's milk, biscuit mousse and black pepper\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee with burnt milk ice cream, butter and macadamia nuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eBAKERY\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eRicardo Vélez. Moulin Chocolat\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sphere of Ivory and Opalys\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dulcey's Baba\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Omelette' Piedmont\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Inspiration Strawberry and Passion Chocolates\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eLuis Robledo. Tout Chocolat\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Aromas of the Caribbean\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The hazelnut one\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PB\u0026amp;J (Peanut butter and jelly)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt with fruit\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eBAKERY\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eBread, good bread, and its history in Alhaurín\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eAntonio García. The Beekeeper of Alhaurín\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oil bun\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey doughnuts\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eForn Miret, three generations of authentic bread in El Vendrell\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eGabriel Miret. Forn Miret\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt and wheat bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ciabatta\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Pa de tub'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Llonguet'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Carob and resoli muffins'\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: small;\"\u003e\u003ci\u003eOrganic breads made from ancient grains\u003c\/i\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cspan style=\"font-size: small;\"\u003eCarlos Mariel \u0026amp; Daniel Kühne. Club Richemont\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread 'einkorn'\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal spelt bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic Kamut Bread\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread from Florence-Aurora\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tritordeum loaf with seeds\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xeixa organic bread\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic Negrillo Wheat Bread\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210550288716,"sku":"RPR33","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY33.png?v=1778001411","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-33-postres-de-autor","provider":"Montagud","version":"1.0","type":"link"}