PastryRevolution #7 (eBook)
PastryRevolution #7 (eBook)
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Descripción
Descripción
Pastry in eBook format
PASTRY
Daniel Lindeberg.
- Muscovado brownie on an almond sablé with jasmine tea, hibiscus jelly, raspberry ganache, and red berries.
- Choux with passion fruit cream, mango and milk chocolate ganache, and mango creamy with lime and coconut.
Josep Maria Rodríguez.
- Tangerine-honey.
- Red berry compote.
- Josep Maria Rodríguez opens the second "La Pastisseria" in Barcelona
Yann Duytsche.
- Madagascar.
- White on white.
- Leo.
- Cala Sa Tuna Tart.
Carito Lourenço.
- Burnt orange and orange blossom cream.
- Macarons.
Marie Valdez.
- Dark chocolate with raspberry.
- Canelés bordelais.
- Tropicana.
Anna Selga.
- ‘Pastry 2.0’.
- Cream bite.
- Chocolate egg.
Jordi Roca.
- Interview with Jordi Roca.
BAKERY
Anna Bellsolà.
- Anna Bellsolà, passion for good bread.
- Baluard bakery according to Anna Bellsolà.
- Hotel Praktik Bakery.
- Tomato bread, pumpkin seed, oil, cheese and Provencal herbs.
- Olive oil coca.
- Butter, milk and sugar sandwich bread.
- Rustic bread.
David Baños.
- La Colegiala, from donut to good bread in Murcia.
- Conde Cake or “Recao”.
- Meat pie.
- Durum wheat bread.
Iván Rodríguez - Carolina Vázquez.
- Valladolid: From the pharmacy... to authentic bakery.
- Natural Sourdough Bread.
- Whole rye bread.
- Whole spelt bread.
- Chocolate bread.
Biscuits, cookies, dry pastries.
Rafael Charquero.
- Pistachio and coconut Damier.
- Speculoos with chocolate and orange.
- Coffee & Yuzu Cookies.
José Montero.
- Diet cookies with prunes.
José Fuertes.
- Organic chocolate cookies.
Xavier Barriga
- Savory butter cookie.
Xevi Ramon
- Chocolate cookies.
Francesc Pons
- Low-calorie tea pastries.
Fermento de ideas.
- The taste of bread.
SWEET CUISINE
Fina Puigdevall.
- Apricot, vermouth, orange.
- Cherries, anise, vanilla.
- Summer garden.
- Ice cream cake, burnt yolk and candied fruits.
- Frozen sheep's milk ricotta and basil flan.
- Peach and cinnamon sangria.
- Burnt white eggplant (honey, coffee and sheep's milk).
Óscar Velasco.
- Hazelnut, lemon, rosemary and mint shortbread.
- Banana, coffee and whiskey with tonka bean aroma.
- Frozen coconut, apple, brandy and quince paste.
- Chocolate and passion fruit soup, hazelnuts, olives and curry.
- Coffee cream, with cooked chocolate mousse and cocoa nibs.
Diego Guerrero.
- Gin tonic shot.
- Poached egg.
- The Fish Tank.
- Spring.
- Boletus.
Christophe Boucher.
- Norwegian omelette.
- Lamb's lettuce, wasabi and nashi pear marinated with lime.
- Strawberries and pickled radishes, parsley and white cheese emulsion.
- Beetroot and white chocolate with cocoa nibs and lemon sorbet.
- Burrata and mustard.
Frozen pages. Fernando Sáenz.
- Fresh rosemary after-eight.
- Black bread ice cream with thyme honey and walnuts.
FOODSTYLE
- Seven chefs cook with Passion, Roots and Avant-garde in London.
- Montagud Editores promotes a day of gastronomic dissemination during Book Day.
- EspaiSucre. Six finalists compete for The Best Restaurant Dessert in Mexico.
- Martin Braun, a group to know. Pastry, Ice Cream and Restaurant.
- Eneko Atxa enters the 50 World Best Restaurants, which awards Jordi Roca as Best Dessert Chef.
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