{"product_id":"pastryrevolution-8-ebook","title":"PastryRevolution #8 (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\u003eJosé Ramón Castillo.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Fernando Gómez Carbajal.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Jamaica. Perlado.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolates.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003ePuri Morillo.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Flor Fotografías.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lemon and ginger tartlet.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Crêpe cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Antwerp.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Xoco-raspberry.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Nahua.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eCarito Lourenço.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Mikel Ponce.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Tea time.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Caramelized brioche torrija with lemon cream.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDiego Lozano.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Sandro Souza.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- World of chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Fig, cinnamon and mascarpone.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pistachio, coconut and chocolate.\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\u003eEnric Rosich.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Enric Rosich.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Caramel macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Raspberry macarons.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Vanilla macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eMiguel Chale.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Seville has a special (bread) flavor. Text: Fco. Javier Antoja.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Picnic Artisan Breads. Text: Miguel Chale.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Gorgonzola and walnut bread.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whole wheat yogurt bread, with chocolate and apricots.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Oat, muesli and plum 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\u003cu\u003eJoaquín Mor.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Carlota Rodríguez.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- JMOR. The new impulse of bread also exists in Teruel.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Round bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cristal bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Oil cañada.\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\"\u003eMore than croissants.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Rafael Charquero.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Kyoto Roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Bicolor croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Grape and balsamic 'croquant'.\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\u003eJordi Morera\u003c\/u\u003e.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003eText: Jordi Morera.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Montagud Editores Archive.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Where it all begins. Block 1: Kneading.\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\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eQuique Dacosta. Quique Dacosta Restaurante. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Pelut i Pelat.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Liquid almond 'Farton'.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Cooked horchata.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Liquid pumpkin fritter.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sweet potato 'Pastisset'.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Arrope and 'tallaetes' cocktail.\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\u003eBrian Campbell. Milse.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Laura Forest.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chestnut, apple, celery and chicory.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sable breton, feijoa, lemon, white chocolate and mint.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, jasmine, hazelnut, orange and caramel.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pumpkin, maple, walnut, espresso \u0026amp; caramelized white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Beet ball, beet, yogurt and thyme.\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\u003eJordi Roca. El Celler de Can Roca. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: El Celler de Can Roca.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Sourdough.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Smile.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eDiego Gallegos. Sollo.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Shakti de Raco.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- The desert and the flower.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mushroom Trip.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Embers (Caramelized black Torrija).\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eVíctor Quintillà. Lluerna. 1 Michelin star. 1 Repsol Sun.\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Álex Izquierdo.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Julia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Torrija, coffee and cocoa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mango and coconut ceviche.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- April.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003cu\u003eFrozen pages. Fernando Sáenz. Obrador Grate\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\u003ci\u003ePhotography: Fernando Sáenz.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Summer sorbet, watermelon, tomato plant and jasmine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Melon ice cream with sweet wine.\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\u003eThe Best Restaurant Dessert.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e\n\n\u003ci\u003ePhotography: Álex Vera.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Mexican Elsa Judith Olmos wins The Best Restaurant Dessert.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Winning Chocolate Dessert: Guava, New Zealand spinach, chocolate and cinnamon.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Winning Free Theme Dessert by Elsa Judith Olmos: Radishes, epazote, ginger and fennel flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Yogurt, white chocolate and basil. Florencia Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Milk chocolate, lychees, yuzu and hints of rose. Florencia Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Strawberry, cream, hibiscus, pennyroyal, cilantro and long pepper. Pol Contreras.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate, pine flower, lemon and dill. Pol Contreras.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Lime-Lemon Cocktail. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Chocolate and licorice namelake with avocado and banana. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Whipped Gancia. Federico Guajardo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Pumpkin pie with chocolate. Federico Guajardo.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Evoking my childhood. Aldo Benítez.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Malintzi Forest. Aldo Benítez.\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- Raíz restaurant in Mexico City hosts the international competition, sponsored by PãstryRevolution, after 3 editions held in Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv align=\"justify\"\u003e- EspaiSucre's tribute to Pierre Hermé in Mexico.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934157451596,"sku":"RPR8D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P8.jpg?v=1785487275","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-8-ebook","provider":"Montagud","version":"1.0","type":"link"}