{"product_id":"pastryrevolution-46-alcohol","title":"PastryRevolution 46 #Alcohol","description":"\u003cp\u003e \u003cstrong\u003e180 pages\u003cbr\u003e 19 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\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003eSince the beginning of time, alcohol has been a symbol of pleasure, celebration, and communion. It is also known for heightening the senses and feelings of friendship; for its role in religious rites, as legend has it that it facilitates communication with the gods; and for opening the mind to unknown worlds, thus stimulating creativity. Unfortunately, all of this is the result of intoxication. This is due to its depressive effects on brain function. Depending on the amount consumed, it interferes with memory, concentration, thinking, coordination, language, and vision. Food, especially fatty food, slows the passage of alcohol from the stomach to the small intestine and, consequently, into the bloodstream. Similarly, the intensity of its effects is approximately half that of drinking it on an empty stomach. Therefore, pairing dishes and desserts with alcohol is a good way to enjoy it without suffering any harmful consequences, such as the dreaded hangover (which is essentially a mild withdrawal syndrome). It's even better when used to create rich and generous sweet treats, such as tiramisu and Black Forest cake. These pages aim to highlight the virtues of alcoholic beverages in gastronomy in general and in pastry making in particular. Likewise, the characteristics of each beverage are explained, paying attention to its production process and the organoleptic qualities it can contribute to each dish.\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eDelve into the world of alcohol within the sweet universe, guided by 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":49211083817292,"sku":"RPR46","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY46.png?v=1778001545","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-46-alcohol","provider":"Montagud","version":"1.0","type":"link"}