{"product_id":"pastryrevolution-46-alcohol-ebook","title":"PastryRevolution 46 #Alcohol (eBook)","description":"\u003cp\u003e\u003cstrong\u003e180 pages \u003cbr\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e37 recipes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e98 preparations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e245 photographs\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePastry in eBook format\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEnglish\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eSince the beginning of time, alcohol has been a symbol of pleasure, celebration, and communion. It is also known for enhancing the senses and feelings of friendship; for its role in religious cults, as legend has it, it facilitates communication with the gods; and for opening the mind to unknown worlds, thereby stimulating creativity. Unfortunately, all of this is the result of a certain intoxication. It is due to its depressive effects on brain functions. Depending on the amount consumed, it interferes with memory, concentration, thought, coordination, language, and vision. Food, especially fatty food, delays the passage of alcohol from the stomach to the small intestine and, consequently, to the blood. Similarly, the intensity of its effects is approximately half compared to tasting on an empty stomach. Therefore, pairing dishes and desserts with alcohol is a good solution to enjoy it without suffering any harmful consequences, such as the dreaded hangover (which is simply a mild withdrawal syndrome); it is even better if it is used to prepare rich and generous sweet bites, such as tiramisu and Black Forest cake. These pages aim to highlight the virtues of alcoholic beverages in gastronomy in general and in pastry in particular. Similarly, the characteristics of each one are explained, paying attention to its production process and the organoleptic characteristics it can bring to each proposal. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDelve into the world of alcohol in the sweet universe with Jordi Roca, Will Goldfarb, Frédéric Bau, Josep Maria Rodríguez, Claire Heitzler, Fina Puigdevall, Pierre Hermé, Mario Sandoval, Rafael Charquero, María Fernanda Avendaño, Begoña Rodrigo, and Cédric Grolet. And don't forget that at PãstryRevcolution, we publish the most revolutionary content in the world of baking. In this edition, we feature Tony Valls, Enric Prats from Forn del Banys, José Roldán, Javier Lumbreras from Tahona Goyesca, and María Elena Helen and Alberto Recio from Helen Okindegia.\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934158401868,"sku":"RPR46D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P46.jpg?v=1785487274","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-46-alcohol-ebook","provider":"Montagud","version":"1.0","type":"link"}