PastryRevolution #8 (eBook)
PastryRevolution #8 (eBook)
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42,00 €
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Descripción
Descripción
Pastry in eBook format
PASTRY
José Ramón Castillo.
Photography: Fernando Gómez Carbajal.
- Jamaica. Perlado.
- Chocolates.
Puri Morillo.
Photography: Flor Fotografías.
- Lemon and ginger tartlet.
- Crêpe cake.
- Antwerp.
- Xoco-raspberry.
- Nahua.
Carito Lourenço.
Photography: Mikel Ponce.
- Tea time.
- Caramelized brioche torrija with lemon cream.
Diego Lozano.
Photography: Sandro Souza.
- World of chocolate.
- Fig, cinnamon and mascarpone.
- Pistachio, coconut and chocolate.
Enric Rosich.
Photography: Enric Rosich.
- Caramel macarons.
- Raspberry macarons.
- Chocolate macarons.
- Vanilla macarons.
BAKERY
Miguel Chale.
- Seville has a special (bread) flavor. Text: Fco. Javier Antoja.
- Picnic Artisan Breads. Text: Miguel Chale.
- Gorgonzola and walnut bread.
- Whole wheat yogurt bread, with chocolate and apricots.
- Oat, muesli and plum bread.
Joaquín Mor.
Photography: Carlota Rodríguez.
- JMOR. The new impulse of bread also exists in Teruel.
- Round bread.
- Cristal bread.
- Oil cañada.
Rafael Charquero.
More than croissants.
Photography: Rafael Charquero.
- Kyoto Roll.
- Bicolor croissant.
- Grape and balsamic 'croquant'.
Jordi Morera.
Text: Jordi Morera.
Photography: Montagud Editores Archive.
- Where it all begins. Block 1: Kneading.
SWEET CUISINE
Quique Dacosta. Quique Dacosta Restaurante. 3 Michelin stars. 3 Repsol Suns.
Photography: Pelut i Pelat.
- Liquid almond 'Farton'.
- Cooked horchata.
- Liquid pumpkin fritter.
- Sweet potato 'Pastisset'.
- Arrope and 'tallaetes' cocktail.
Brian Campbell. Milse.
Photography: Laura Forest.
- Chestnut, apple, celery and chicory.
- Sable breton, feijoa, lemon, white chocolate and mint.
- Chocolate, jasmine, hazelnut, orange and caramel.
- Pumpkin, maple, walnut, espresso & caramelized white chocolate.
- Beet ball, beet, yogurt and thyme.
Jordi Roca. El Celler de Can Roca. 3 Michelin stars. 3 Repsol Suns.
Photography: El Celler de Can Roca.
- Sourdough.
- Smile.
Diego Gallegos. Sollo.
Photography: Shakti de Raco.
- The desert and the flower.
- Mushroom Trip.
- Embers (Caramelized black Torrija).
Víctor Quintillà. Lluerna. 1 Michelin star. 1 Repsol Sun.
Photography: Álex Izquierdo.
- Julia.
- Torrija, coffee and cocoa.
- Mango and coconut ceviche.
- April.
Frozen pages. Fernando Sáenz. Obrador Grate
Photography: Fernando Sáenz.
- Summer sorbet, watermelon, tomato plant and jasmine.
- Melon ice cream with sweet wine.
The Best Restaurant Dessert.
Photography: Álex Vera.
- Mexican Elsa Judith Olmos wins The Best Restaurant Dessert.
- Winning Chocolate Dessert: Guava, New Zealand spinach, chocolate and cinnamon.
- Winning Free Theme Dessert by Elsa Judith Olmos: Radishes, epazote, ginger and fennel flower.
- Yogurt, white chocolate and basil. Florencia Raimundo.
- Milk chocolate, lychees, yuzu and hints of rose. Florencia Raimundo.
- Strawberry, cream, hibiscus, pennyroyal, cilantro and long pepper. Pol Contreras.
- Chocolate, pine flower, lemon and dill. Pol Contreras.
- Lime-Lemon Cocktail. Daniel Vives.
- Chocolate and licorice namelake with avocado and banana. Daniel Vives.
- Whipped Gancia. Federico Guajardo.
- Pumpkin pie with chocolate. Federico Guajardo.
- Evoking my childhood. Aldo Benítez.
- Malintzi Forest. Aldo Benítez.
- 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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