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PastryRevolution #5

Name: PastryRevolution #5
Brand: Librería Gastronómica
SKU: RPR5
Price: 36.50 EUR
Availability: OutOfStock

36,50 €

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Out of stock

Descripción

180 pages

21x24 cm

BAKERY

José Montejano (Cocentaina, Alicante)

- “The pastry industry needs a revitalization”

- Chocolate, cinnamon and mandarin

- Caramelized brioche

- Tiramisu Éclair

- Roasted pumpkin cake

- Chocolate, peanuts and salt.

Camila Fiol (Santiago, Chile)

- “Pastry shops need to expand their variety”

- Watermelon clouds, toasted flour and candied watermelon seeds

- Rosemary candies

- Bitter chocolate with gevuinas and smoked salt

- Popcorn, caramel and honey macarons

Sergio Ortiz (Lepe, Huelva)

- Tonga, Hawaii, Papua, Tahiti, Samoa

- All Blacks

Francisco Migoya

- “Pastry making is pure science”

- Hudson Valley Mountains

- Increasing intensity

- Wave Kanagawa

- Porcelain

- Pork rinds

Ramon Morato

- Mel killed

- Gin cake

BAKERY

Flours

- Wheat flours

- Starch

- Types of flour

- Properties

- Integrals

- Applications

Jordi Morera (Vilanova i la Geltrú, Barcelona)

- Revolution in the tradition “The War of (Bad) Bread”

- German five-grain bread

- Semi-wholemeal spelt loaf

- Wholemeal rye bread

- Coca de “forner”

- Country bread

- The truths and lies about wood-fired bread

Grandfather's Bakery

- From Cabanyal to the center of Valencia

- Barm bread

- Multigrain beer

- Spelt with oats and honey

Study on the production of acorn bread

Rafael Charquero's Restaurant Breads

- Green Bread's Walls

- Pineapple and ginger bread

Study on "The 7 Trends in Contemporary Baking"

SWEET KITCHEN

Jordi Cruz

- Pink Panther

- Fragrant grapes with lychees

- Streuszel, yogurt snow and flower nectar

- Crispy leaves, a nod to cappuccino

Angel Leon

- “The sweet nuances of the sea”

- Plankton under a microscope, vanilla, basil

- Tea ice cream, melon soup, mint and ginger

- Drunken with hints of orange blossom and yogurt

- Palo Cortado crumb, coffee ice cream with milk and chocolate

Francis Paniego

- The nest: Fresh walnuts, fresh cheese ice cream and peach julienne

- Mojito with banana and mint

- Chocolate spiral with sesame ice cream

Martín Berasategui

- Frozen celery with granita-style brandy, mango, beetroot and fruit

- Cold roasted coffee cream with hazelnut and chocolate

- Chocolate and acacia honey with Irish bitter coffee

- Almond ice cream, sponge cake, truffle and date water

Will Goldfarb

- Black rice pudding

- Igloo

- Children of all nations

- Humanity

Fernando Sáenz

- Citrus leaf sorbet

- Frozen béchamel sauce for vegetable crudités

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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 #5