{"product_id":"pastryrevolution-8","title":"PastryRevolution #8","description":"\u003cdiv align=\"justify\"\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJosé Ramón Castillo.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Fernando Gómez Carbajal.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jamaica. Pearly.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolates.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cu\u003ePuri Morillo.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Flor Fotografías.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon and ginger tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - A thousand crepes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Antwerp.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xoco-raspberry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nahua.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eCarito Lourenço.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Mikel Ponce.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tea time.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramelized brioche French toast with lemon cream.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eDiego Lozano.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Sandro Souza.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate world.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fig, cinnamon and mascarpone.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio, coconut and chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEnric Rosich.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Enric Rosich.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramel macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry macarons.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla macarons.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMiguel Chale.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Seville has a special (bread-like) flavor. Text: Fco. Javier Antoja.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Picnic Artisan Breads. Text: Miguel Chale.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gorgonzola and walnut bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wholemeal yogurt bread with chocolate and apricots.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oat bread, muesli and plums.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eJoaquín Mor.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Carlota Rodríguez.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - JMOR. The new bread boom also exists in Teruel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Round bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crystal bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oil canyon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRafael Charquero.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eMore than croissants.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Rafael Charquero.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kyoto Roll.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Two-tone croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Croquant' of grape and balsamic.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eJordi Morera\u003c\/u\u003e .\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003eText: Jordi Morera.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Montagud Editores Archive.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Where it all begins. Block 1: Kneading.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eQuique Dacosta. Quique Dacosta Restaurant. 3 Michelin stars. 3 Repsol Suns.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Pelut i Pelat.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Liquid almond 'Farton'.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cooked horchata.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Liquid pumpkin fritter.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet potato 'Pastisset'.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Arrope cocktail and 'tallaetes'.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eBrian Campbell. Milse.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Laura Forest.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnut, apple, celery and chicory.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sablé Breton, feijoa, lemon, white chocolate and mint.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, jasmine, hazelnut, orange and caramel.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin, maple, walnut, espresso \u0026amp; caramelized white chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beetroot ball, beetroot, yogurt and thyme.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\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\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: El Celler de Can Roca.\u003c\/i\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Sourdough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smile.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eDiego Gallegos. Sollo.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Shakti de Raco.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The desert and the flower.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mushroom Trip.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rescoldo (Caramelized black French toast).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eVictor Quintilla. It rains. 1 Michelin star. 1 Sol Repsol.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Álex Izquierdo.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Julia.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French toast, coffee and cocoa.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mango and coconut ceviche.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - April.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eFrozen Pages. Fernando Sáenz. Grate Workshop\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003ci\u003ePhotographs: Fernando Sáenz.\u003c\/i\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer sorbet, watermelon, tomato and jasmine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Melon ice cream with sweet wine.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eThe Best Restaurant Dessert.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003ci\u003ePhotographs: Álex Vera.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mexican Elsa Judith Olmos wins The Best Restaurant Dessert.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Winning Chocolate Dessert: Guava, New Zealand spinach, chocolate and cinnamon.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Winning Dessert Free Theme by Elsa Judith Olmos: Radishes, epazote, ginger and fennel flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Yogurt, white chocolate and basil. Florence Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk chocolate, lychees, yuzu and hints of rose. Florencia Raimundo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Strawberry, cream, hibiscus, pennyroyal, coriander, and long pepper. Pol Contreras.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, pine blossom, lemon, and dill. Pol Contreras.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lime-Lemon Cocktail. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and licorice namelake with avocado and banana. Daniel Vives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gancia milkshake. Federico Guajardo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin and chocolate tart. Federico Guajardo.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Reminiscing about my childhood. Aldo Benítez.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Malintzi Forest. Aldo Benítez.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The 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\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":49210255933772,"sku":"RPR8","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY8.png?v=1778000992","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-8","provider":"Montagud","version":"1.0","type":"link"}