{"product_id":"pastryrevolution-37","title":"PastryRevolution #37","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e12 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e28 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e73 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e17 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e371 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e20,409 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\"\u003eThe world of ice cream comes to PãstryRevolution. PãstryRevolution 37 presents an extensive monograph on the world of ice cream. It explains the essential concepts of ice cream and sorbet making and formulation. It also details all the preparations that can be made in a workshop and in the pastry section of a restaurant. All of this is illustrated with recipes from renowned chefs such as Jordi Roca, Ángel León, Martin Benn, and Fernando Sáenz. In addition, this edition of PãstryRevolution features four bakeries, with a strong presence from Mexico. YAPA Panadería Creativa (Guadalajara, Mexico) presents 10 baguettes made with different types of chili peppers. Similarly, Tony Valls pays homage to the country with his 'Mexican Bar,' which displays the colors of its flag. Cloudstreet Bakery, owned by Mexican baker Tonatiuh Cortés, is located in Barcelona and offers, among other treats, the popular 'Pan de Muerto' (Day of the Dead bread) and the 'Mexican chocolate concha'. La Mar Dolça is a café and tea room in Pollença, Mallorca, that prepares breads and pastries that can be enjoyed on-site. They offer three croissants (butter, cocoa and coffee, and green tea) and spectacular cinnamon rolls. Finally, in Barcelona's Gothic Quarter, we find the shops and bakery of Forns del Pi. Their classic loaves are complemented by an original 'Pan de Patata' (potato bread) and their selection of churros.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \n\u003cstrong\u003eALL ABOUT ICE CREAM\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - History\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream consumption in figures\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - What exactly is ice cream?\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Basic ingredients of an ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream making stages\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Types of ice cream\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Formulation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Defects in the ice cream\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 \u003cstrong\u003eFROZEN CREATIONS\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange chromatism. Jordi Roca. El Celler de Can Roca\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red Chromaticism. Jordi Roca. El Celler de Can Roca\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Persimmon, coconut, umeboshi, and koshihikari rice ice cream with yuzu. Martin Benn. Melbourne (Australia)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tarragon and green tea chiffon cake ice cream. Martin Benn. Melbourne (Australia)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mar. Ángel León. Aponiente\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mauritius. Carles Mampel. MMAPE\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red card. Yann Duytsche. Dolç\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont-Blanc Club. Frédéric Bau (Valrhona Ambassador)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mont-Blanc ice cream. Pierre Herme. Pierre Hermé Paris. France\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Plenitude ice cream. Pierre Hermé. Pierre Hermé Paris. France\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Satine sorbet. Pierre Herme. Pierre Hermé Paris. France\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt with cucumber in syrup. Fernando Sáenz. DellaSera Ice Cream Shop\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Ice cream cake 1902. Fernando Sáenz. DellaSera Ice Cream Parlor\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Blue cheese milk with mandarin. Fernando Sáenz. dellaSera Ice Cream Shop \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210581156172,"sku":"RPR37","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY37.png?v=1778001415","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-37","provider":"Montagud","version":"1.0","type":"link"}