PastryRevolution #7
PastryRevolution #7
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36,50 €
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36,50 €
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Descripción
Descripción
180 pages
21x24 cm
BAKERY
Daniel Lindeberg.
- Muscovado brownie on almond shortbread with jasmine tea, hibiscus jelly, raspberry ganache and red berries.
- Choux pastry with passion fruit cream, mango ganache and milk chocolate, and creamy mango with lime and coconut.
Josep Maria Rodríguez.
- Mandarin-honey.
- Red fruit compote.
- Josep Maria Rodríguez opens the second “La Pastisseria” in Barcelona
Yann Duytsche.
- Madagascar.
- White on white.
- Leo.
- Cala Sa Tuna Cake.
Carito Lourenço.
- Orange and orange blossom burnt cream.
- Macarons.
Marie Valdez.
- Dark chocolate with raspberry.
- Bordelais canelés.
- Tropicana.
Anna Selga.
- 'Pastry 2.0'.
- Bite of cream.
- Chocolate egg.
Jordi Roca.
- Interview with Jordi Roca.
BAKERY
Anna Bellsolà.
- Anna Bellsolà, passion for good bread.
- The Baluard bakery according to Anna Bellsolà.
- Hotel Praktik Bakery.
- Tomato bread, pumpkin seeds, oil, cheese and Provençal herbs.
- Olive oil coca.
- Sliced bread made with butter, milk and sugar.
- Country bread.
David Baños.
- La Colegiala, from doughnuts to good bread in Murcia.
- Conde Cake or “Recao”.
- Meat pie.
- Durum wheat bread.
Iván Rodríguez - Carolina Vázquez.
- Valladolid: From the pharmacy... to the authentic bakery.
- Natural sourdough bread.
- Wholemeal rye bread.
- Wholemeal spelt bread.
- Chocolate bread.
Cookies, biscuits, dried pasta.
Rafael Charquero.
- Pistachio and coconut dammer.
- Speculoos with chocolate and orange.
- Coffee & Yuzu Cookies.
José Montero.
- Diet cookies with prunes.
José Fuertes.
- Organic chocolate cookies.
Xavier Barriga
- Salted butter cracker.
Xevi Ramon
- Chocolate cookies.
Francesc Pons
- Low-calorie tea biscuits.
Ferment of ideas.
- The taste of bread.
SWEET KITCHEN
Fina Puigdevall.
- Apricot, vermouth, orange.
- Cherries, anise, vanilla.
- Summer garden.
- Ice cream cake, burnt egg yolk and candied fruit.
- Frozen sheep's milk cottage cheese and basil flan.
- Peach and cinnamon sangria.
- Burnt white eggplant (honey, coffee and sheep's milk).
Oscar Velasco.
- Hazelnut, lemon, rosemary and mint shortbread.
- Banana, coffee and whiskey with the aroma of tonka bean.
- Iced coconut, apple, brandy and quince jelly.
- Chocolate and passion fruit soup, hazelnuts, olives and curry.
- Coffee cream, with cooked chocolate mousse and cocoa nibs.
Diego Guerrero.
- Gin and tonic shot.
- Poached egg.
- The Fishbowl.
- Spring.
- Boletus.
Christophe Boucher.
- Norwegian omelet.
- Lamb's lettuce, wasabi and nashi pear marinated with lime.
- Pickled strawberries and radishes, parsley and white cheese emulsion.
- Beetroot and white chocolate with cocoa nibs and lemon sorbet.
- Burrata and mustard.
Frozen Pages. Fernando Sáenz.
- After-eight of fresh rosemary.
- Dark bread ice cream with thyme honey and walnuts.
FOODSTYLE
- Seven chefs cook with Passion, Roots and Avant-garde in London.
- Montagud Editores promotes a full day of gastronomic outreach during Book Day.
- EspaiSucre. Six finalists compete for The Best Restaurant Dessert in Mexico.
- Martin Braun, a group to get to know. Pastry shop, Ice cream parlor and catering.
- Eneko Atxa enters the 50 World Best Restaurants, which award Jordi Roca as Best Dessert Chef.
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