PastryRevolution #9 (eBook)

Name: PastryRevolution #9 (eBook)
Brand: Librería Gastronómica
SKU: RPR9D
Price: 42.00 EUR
Availability: InStock

42,00 €

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Descripción

Pastry in eBook format

PASTRY

Josep Maria Rodríguez.

- PãstryRevolution Glass.

- Vanilla and mango cut.

Thierry Mulhaupt.

- Orange Tart.

- Apricot and Butter Tart.

- Plum and Cinnamon Streusel Tart.

- Strawberry Tart with Arugula and Vanilla Olive Oil.

Sergio Ortiz.

- Natural Architecture. Vanilla Special

- Vanilla. Madagascar. Comoros. New Caledonia. Reunion.

Daniel Roos.

- Chocolate with Licorice Bubbles.

- Banana.

- Desert Flower.

- Lemon Cube.

- ‘Triangular Drama’.

Carito Lourenço.

- Banana, Chocolate and Hazelnut Millefeuille (Tribute to PãstryRevolution).

- Almond Bonbon.

- Mint Cloud with Chocolate Cookie and a touch of salt.

Lluís Estrada.

- Signature Churros.

- Basic Recipe.

- Churro filled with Raspberry Cream.

- Churro & Music.

- Churro filled with Chocolate Cream.

BAKERY

Georgina Crespo.

- Bread Making with Sea Water.

- Poolish and Sea Water Baguettes.

- Sourdough Bread with Sea Water.

Enrique García. Antonio Cepas.

- Acorn Bread.

- Modern Formulas for a Historic Bread.

Jordi Morera.

- Types of Kneading.

Ricard Mossi.

- Bakery Made with Taste (and Gusto).

- Multigrain Bread.

- Puff Pastry Bread.

- Rye, Raisin and Honey Bread.

- Focaccia Bread.

Antonio Manuel García.

- La Gracia de Dios Granada: Bread Made of Fantasy and Tradition in La Gracia de Dios.

- German Bread.

- Multigrain Bread.

- Virgen Cake.

Josep Pascual.

- Braided Pieces, an Additional Attraction.

- Braid, Knot and Roll from a single dough piece.

- Braided Bread with Three Dough Pieces.

- Winston Bread with Six Dough Pieces.

SWEET CUISINE

Virgilio Martínez.

- Coca Environment.

- Dry Forest.

- Barks and Resins.

- Wild Jungle.

David Toutain.

- Apple Peels, Muesli, Caramel Ice Cream.

- Millefeuille with Marjoram.

- Cauliflower-Coconut/White Chocolate.

- Pear.

Francis Paniego.

- Strawberries, Bread and Cheese.

- Tondeluna.

Jesús Escalera & Fernanda Covarrubias.

- Autumn.

- Agave.

- Cocoa.

- Strawberries, Yogurt and Pepper.

- ‘Sugar Free’.

Fernando Sáenz.

- Uses of Technique in Ice Cream Making.

- The Use of Fats in Ice Cream Making.

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THE TEACHERS' SIGNATURE.

Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

PastryRevolution #9 (eBook)