{"product_id":"pastryrevolution-7-ebook","title":"PastryRevolution #7 (eBook)","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\n\u003cstrong\u003e\u003cbr\u003ePASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDaniel Lindeberg.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Muscovado brownie on an almond sablé with jasmine tea, hibiscus jelly, raspberry ganache, and red berries.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Choux with passion fruit cream, mango and milk chocolate ganache, and mango creamy with lime and coconut.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJosep Maria Rodríguez.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tangerine-honey.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Red berry compote.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Josep Maria Rodríguez opens the second \"La Pastisseria\" in Barcelona\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eYann Duytsche.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Madagascar.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- White on white.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Leo.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cala Sa Tuna Tart.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCarito Lourenço.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burnt orange and orange blossom cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMarie Valdez.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Dark chocolate with raspberry.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Canelés bordelais.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tropicana.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAnna Selga.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- ‘Pastry 2.0’.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cream bite.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eJordi Roca.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Interview with Jordi Roca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eAnna Bellsolà.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Anna Bellsolà, passion for good bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Baluard bakery according to Anna Bellsolà.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hotel Praktik Bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tomato bread, pumpkin seed, oil, cheese and Provencal herbs.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Olive oil coca.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Butter, milk and sugar sandwich bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Rustic bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDavid Baños.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- La Colegiala, from donut to good bread in Murcia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Conde Cake or “Recao”.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Meat pie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Durum wheat bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eIván Rodríguez - Carolina Vázquez.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Valladolid: From the pharmacy... to authentic bakery.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Natural Sourdough Bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whole rye bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whole spelt bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cspan style=\"font-size: medium;\"\u003eBiscuits, cookies, dry pastries.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRafael Charquero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio and coconut Damier.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Speculoos with chocolate and orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coffee \u0026amp; Yuzu Cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosé Montero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Diet cookies with prunes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eJosé Fuertes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Organic chocolate cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXavier Barriga\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Savory butter cookie.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eXevi Ramon\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate cookies.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFrancesc Pons\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Low-calorie tea pastries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003e Fermento de ideas.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The taste of bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eSWEET CUISINE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003e Fina Puigdevall.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Apricot, vermouth, orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"nl\"\u003e - Cherries, anise, vanilla.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Summer garden.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Ice cream cake, burnt yolk and candied fruits.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen sheep's milk ricotta and basil flan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Peach and cinnamon sangria.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burnt white eggplant (honey, coffee and sheep's milk).\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eÓscar Velasco.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Hazelnut, lemon, rosemary and mint shortbread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Banana, coffee and whiskey with tonka bean aroma.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Frozen coconut, apple, brandy and quince paste.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate and passion fruit soup, hazelnuts, olives and curry.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Coffee cream, with cooked chocolate mousse and cocoa nibs.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eDiego Guerrero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gin tonic shot.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Poached egg.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The Fish Tank.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Spring.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Boletus.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eChristophe Boucher.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Norwegian omelette.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lamb's lettuce, wasabi and nashi pear marinated with lime.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Strawberries and pickled radishes, parsley and white cheese emulsion.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Beetroot and white chocolate with cocoa nibs and lemon sorbet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Burrata and mustard.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eFrozen pages. Fernando Sáenz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fresh rosemary after-eight.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Black bread ice cream with thyme honey and walnuts.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003eFOODSTYLE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Seven chefs cook with Passion, Roots and Avant-garde in London.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Montagud Editores promotes a day of gastronomic dissemination during Book Day.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- EspaiSucre. Six finalists compete for The Best Restaurant Dessert in Mexico.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Martin Braun, a group to know. Pastry, Ice Cream and Restaurant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Eneko Atxa enters the 50 World Best Restaurants, which awards Jordi Roca as Best Dessert Chef.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157287756,"sku":"RPR7D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P7.jpg?v=1785487275","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-7-ebook","provider":"Montagud","version":"1.0","type":"link"}