PATRICK AUBRION, JORDI MORERA... signature desserts
PATRICK AUBRION, JORDI MORERA... signature desserts
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
Descripción
Descripción
21x24 cm
180 pages
Starring people from 8 nationalities
61 preparations
104 photographs
SWEET KITCHEN
Fina Puigdevall (Les Cols)
- Frozen sheep's milk cottage cheese and basil flan.
- Volcanic landscape of carob, ratafia and buckwheat.
- Horchata, truffle and hazelnuts.
Atsushi Tanaka (Restaurant AT by Atsushi Tanaka)
- Chocolate and tonka bean.
-Hinoki.
- Raspberry, beetroot and pepper.
Makito Hiratsuka (Le Mout)
- Spring flowering of Arashiyama.
- Arashiyama summer bamboo.
- Autumn leaves of Arashiyama.
Jari Vesivalo (Olo)
- Apple, juniper, yogurt and malt.
- Sea buckthorn, organic honey and sour cream.
- Birch and sorrel.
- Pumpkin, goat cheese and radish.
- Carrot, Icelandic seaweed and smoked milk.
Cristina García (La Mesa by Ángel León)
- Seabed.
- Coconut, curry and chocolate.
- Mango version 1.
- Mango version 2.
Fernando Sáenz (Grate Workshop)
- Ice cream made with chorizo oil and white wine.
BAKERY
Patrick Aubrion (Antoine Sweets)
- Éclair.
- Miserable.
- Lemon pie.
- Citrus truffle.
Karim Bourg (La Maison du Chocolat Paris)
- Sweetness.
- Glamour.
- Acidic garden.
David H. Chow (Chocolates & Confections)
- Chocolate, peanut and chipotle bar.
- Caramel popcorn bonbon.
- Kasu sake bonbon.
- Grapefruit and fennel bar.
- Froot Loops Bonbon.
- Raspberry, yuzu and Earl Grey bonbon.
Puri Morillo & Antonio Martín Ahumada (Daza Pastry Shop)
- Mille-feuille.
- Tropical.
- Lemon tart.
Tim Clark (Cocoa)
- Caramelized apple tart.
- Summer berries.
- Chocolate and hazelnut éclair.
- Wategos Beach.
- Spinning top.
BAKERY
Francesc Altarriba (BonBlat)
- Coca de Manlleu.
- Blue cheese bread.
- Mini flavored hamburgers.
- Cereal burger bread.
- 'Black bread' roll.
Toni Valls (Forners School of Barcelona)
- Fermented and frozen Danish brioche.
- Danish.
- Flower.
- Windmill.
- Crossed.
- Wholemeal spelt bread with beer.
Juan Manuel Menor (Galician Bread Museum)
- 100% pure rye bread.
- Local bread.
- Traditional loaf bread.
Marc Padró (Forn Padró)
- Coca de aceite.
- Bread made with stone-ground flour.
- Buckwheat bread.
- Onion bread.
Jordi Morera (L'Espiga d'Or)
- Enzymatic activity in bread.
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