PastryRevolution #8
PastryRevolution #8
Regular price
36,50 €
Sale price
36,50 €
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Descripción
Descripción
180 pages
21x24 cm
BAKERY
José Ramón Castillo.
Photographs: Fernando Gómez Carbajal.
- Jamaica. Pearly.
- Chocolates.
Puri Morillo.
Photographs: Flor Fotografías.
- Lemon and ginger tart.
- A thousand crepes.
- Antwerp.
- Xoco-raspberry.
- Nahua.
Carito Lourenço.
Photographs: Mikel Ponce.
- Tea time.
- Caramelized brioche French toast with lemon cream.
Diego Lozano.
Photographs: Sandro Souza.
- Chocolate world.
- Fig, cinnamon and mascarpone.
- Pistachio, coconut and chocolate.
Enric Rosich.
Photographs: Enric Rosich.
- Caramel macarons.
- Raspberry macarons.
- Chocolate macarons.
- Vanilla macarons.
BAKERY
Miguel Chale.
Seville has a special (bread-like) flavor. Text: Fco. Javier Antoja.
- Picnic Artisan Breads. Text: Miguel Chale.
- Gorgonzola and walnut bread.
- Wholemeal yogurt bread with chocolate and apricots.
- Oat bread, muesli and plums.
Joaquín Mor.
Photographs: Carlota Rodríguez.
- JMOR. The new bread boom also exists in Teruel.
- Round bread.
- Crystal bread.
- Oil canyon.
Rafael Charquero.
More than croissants.
Photographs: Rafael Charquero.
- Kyoto Roll.
- Two-tone croissant.
- 'Croquant' of grape and balsamic.
Jordi Morera .
Text: Jordi Morera.
Photographs: Montagud Editores Archive.
- Where it all begins. Block 1: Kneading.
SWEET KITCHEN
Quique Dacosta. Quique Dacosta Restaurant. 3 Michelin stars. 3 Repsol Suns.
Photographs: Pelut i Pelat.
- Liquid almond 'Farton'.
- Cooked horchata.
- Liquid pumpkin fritter.
- Sweet potato 'Pastisset'.
- Arrope cocktail and 'tallaetes'.
Brian Campbell. Milse.
Photographs: Laura Forest.
- Chestnut, apple, celery and chicory.
- Sablé Breton, feijoa, lemon, white chocolate and mint.
- Chocolate, jasmine, hazelnut, orange and caramel.
- Pumpkin, maple, walnut, espresso & caramelized white chocolate.
- Beetroot ball, beetroot, yogurt and thyme.
Jordi Roca. El Celler de Can Roca. 3 Michelin stars. 3 Repsol Suns.
Photographs: El Celler de Can Roca.
- Sourdough.
- Smile.
Diego Gallegos. Sollo.
Photographs: Shakti de Raco.
- The desert and the flower.
- Mushroom Trip.
- Rescoldo (Caramelized black French toast).
Victor Quintilla. It rains. 1 Michelin star. 1 Sol Repsol.
Photographs: Álex Izquierdo.
- Julia.
- French toast, coffee and cocoa.
- Mango and coconut ceviche.
- April.
Frozen Pages. Fernando Sáenz. Grate Workshop
Photographs: Fernando Sáenz.
- Summer sorbet, watermelon, tomato and jasmine.
- Melon ice cream with sweet wine.
The Best Restaurant Dessert.
Photographs: Álex Vera.
- Mexican Elsa Judith Olmos wins The Best Restaurant Dessert.
- Winning Chocolate Dessert: Guava, New Zealand spinach, chocolate and cinnamon.
- Winning Dessert Free Theme by Elsa Judith Olmos: Radishes, epazote, ginger and fennel flower.
- Yogurt, white chocolate and basil. Florence Raimundo.
- Milk chocolate, lychees, yuzu and hints of rose. Florencia Raimundo.
- Strawberry, cream, hibiscus, pennyroyal, coriander, and long pepper. Pol Contreras.
- Chocolate, pine blossom, lemon, and dill. Pol Contreras.
- Lime-Lemon Cocktail. Daniel Vives.
- Chocolate and licorice namelake with avocado and banana. Daniel Vives.
- Gancia milkshake. Federico Guajardo.
- Pumpkin and chocolate tart. Federico Guajardo.
- Reminiscing about my childhood. Aldo Benítez.
- Malintzi Forest. Aldo Benítez.
- The Raíz restaurant in Mexico City hosts the international competition, sponsored by PãstryRevolution, after 3 editions held in Barcelona.
- EspaiSucre's tribute to Pierre Hermé in Mexico.
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