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PastryRevolution #34 #Chocolate

Name: PastryRevolution #34 #Chocolate
Brand: Librería Gastronómica
SKU: RPR34
Price: 36.50 EUR
Availability: OutOfStock

36,50 €

Tax included.

Out of stock

Descripción

32 authors

40 creations

116 preparations

20 step-by-step processes

423 photographs

31,622 words

180 pages

21 x 24 cm

SPECIAL CHOCOLATE

THEORETICAL PART

- History

- Cacao tree

- From cocoa tree to chocolate

- Products made from cocoa beans

- Tempering the chocolate

- Chocolate preservation

- Chocolate tasting

- Chocolate preparations

RESTAURANT DESSERTS WITH CHOCOLATE

- Gustavo Sáez (99 Restaurant)

- Jason Brown (Maxwell-made)

- Maurits van der Vooren

- Jordi Roca (El Celler de Can Roca)

- Mario Sandoval (Coque)

- Begoña Rodrigo (La Salita)

- Pepe Solla (Casa Solla)

- Fina Puigdevall (Les Cols)

- Roberto Ruiz (Punto MX)

Chocolate Pastry Shop

- Paco Llopis (Utopick)

- Alejandro Montes (Mamá Framboise)

- Josep Maria Rodríguez (La Pastisseria)

- Ricardo Vélez (Moulin Chocolat)

- Luis Robledo (Tout Chocolat)

BAKERY WITH CHOCOLATE

- Antonio Cepas (Benipan)

- Ramón Maciá (Better Pan)

- José Roldán (Don Roldán Oven)

- Xavi, Jordi and Toni Plana (Can Plana)

- Rafa Charquero Carlos Sesplugues (Julia's Oven)

- Florindo Fierro Lola Hortelano (Forn Beltran)

- María Cañizares (Rustic) Mario Tortosa (Forn Europa)

- Xavier and Tomás Pàmies (Forn Sistaré)

- José Antonio Gª (José Antonio García's Oven)

- Juan Antonio Pérez (La Moderna)

- Marc Padró (Forn de Pa Padró)

- Javi Moreno (Pan Moreno)

- Miguel Chale (Picnic Artisan Breads)

- Tony Valls ((EPGPB)

- Francesc ALtarriba (Bonblat/Gluten 0%)

Delivery time

Fast and secure shipping
We offer worldwide shipping. Orders are always calculated in business days:

Peninsula and Balearic Islands: 24 - 48 hours.
Europe and Canary Islands: 5 - 6 days.
Rest of the world: 8 - 9 days (subject to customs clearance times).

Once your order has been shipped, you will receive a confirmation email with a tracking link so you can locate it at all times.

THE TEACHERS' SIGNATURE.

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 #34 #Chocolate