PastryRevolution #4 (eBook)

Name: PastryRevolution #4 (eBook)
Brand: Librería Gastronómica
SKU: RPR4D
Price: 42.00 EUR
Availability: InStock

42,00 €

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Descripción

Pastry in eBook format

SWEET CUISINE

Albert Adrià. Tickets

- "Dessert is a memory."

- Mandarin tree.

- Chestnut cone.

- Carrot cupcake.

- Strawberry and 3-milk ice cream.

- Marshmallow worms.

- Raspberry Pavlova meringue and vanilla ice cream.

- Coffee and cigar.

- Tickets cheese.

Cristina García. Azurmendi

- Macaron, lemon cream and soft caramel.

- Yogurt cloud and red berries.

- Cherries with Ivoire lemon.

Begoña Rodrigo. La Salita

- Frozen nougat, candied nuts and gianduja cream.

- Childhood.

Carito Lourenço. Vuelve Carolina

- Quince and goat cheese mille-feuille with sesame.

- Carrot cannelloni, goat cheese cream and muscovado

Fernando Sáenz. Grate

- Frozen nougat cream made with chicken broth and chamomile, accompanying a pickled partridge tapa.

- Nougat ice cream with PX and orange juice.

PASTRY

Alejandra Hurtado.

- "Dessert offers the opportunity to tackle challenges yet to be explored."

- Peach and red berry macaron.

- Chocolate and red berry cake.

- Individual mandarin and blonde chocolate cake.

- Chocolate and pear tart.

Josep Maria Rodríguez.

- PãstryRevolution log.

- Hazelnut nougat in textures.

- Coffee-Coffee nougat.

- La Pastisseria nougat.

- Raspberry-Cherry nougat.

- Gold nougat.

Daniel Álvarez.

- Choco-framboise tart.

- Chocolate bars.

Frederic de Maeyer.

- Croc-noisette tart.

- Cupuaçu mousse cake, cassava cookie with coconut and coffee sago.

Edmundo Artega.

- Anoia.

BAKERY

Christmas Special.

- Xavier Barriga.

- Josep Pascual.

- José Montero.

- Francisco J. Vilchez.

Rafael Charquero

- Candied fruit panettone.

- Restaurant breads.

- Italian ciabatta.

- Taggiasca olive bread.

Daniel Díez. La Tahona de Don Pío.

- Roscón de Reyes (Three Kings' Cake).

- Galician baguette.

- Butter bun.

- Croissant.

Painbio: École Internationale de Boulangerie.

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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 #4 (eBook)