PATRICK AUBRION, MOMOFUKU... signature desserts

Name: PATRICK AUBRION, MOMOFUKU... signature desserts
Brand: Librería Gastronómica
SKU: RPR14
Price: 35.00 EUR
Availability: InStock

35,00 €

Tax included.

Descripción

21x24 cm

20 protagonists

71 recipes

284 preparations

108 photographs

44,800 words

BAKERY

Patrick Aubrion. Antoine Sweets. Belgium.

- Lemon brownie.

- Raspberry 'Twan'.

- Pineapple Tatin.

- Passion fruit crème brulée.

Frank Haasnoot. Mandarin Oriental. Taipei, Taiwan.

- Blueberry tart.

- Apple pie.

- Pecan nut tart.

- Apricot tart.

Christina Tosi. Momofuku Milk Bar. USA

- "The most powerful combination for a dessert is to unite a flavor and a memory."

- Crack Pie tm.

- Compost Cookies tm.

- Gretas (sugar cookies).

Fruity flavors.

Ricardo Vélez. Moulin Chocolat. Madrid, Spain.

- Gourmet glass.

- Lemon tart.

- Raspberry and mango tarts.

José Montejano. Desucre. Cocentaina, Spain

- Red summer fruits.

- Dulcey, apricot and Greek yogurt.

- White chocolate, lime and thyme.

Lluis Estrada. Canal. Barcelona, Spain.

- Saint-Tropez.

- Citricus.

Diego Lozano. Confectionery school. Brazil.

- Chocolate.

- CH14.

- Cherry.

- Isadora.

SWEET KITCHEN

Jesús Escalera. Fernanda Covarrubias. La Postería. Mexico.

- Cotton pastries.

- Vanilla flower.

- Land mollusk.

- Apple or cucumber?

- Forest.

- Moon of Seville.

Curro Noriega. Mario Ríos. Besana Tapas. Utrera, Spain.

- Milk, cocoa, hazelnut and sugar.

- Sheep's curd with honey and caramelized walnuts.

- Pearl milk with rice ice cream and caramelized cinnamon soil.

- Summer truffles.

- Spring.

Benjamin Donath. Grand Hyatt. Germany.

- Asparagus, pine needles, egg yolk and honey.

- Corn, canola, peach and lavender.

- Sweet potato, chocolate and raspberry.

- Cucumber Martini.

Oscar Calleja. Annua. San Vicente de la Barquera. Spain.

- Updated cream mille-feuille.

- Bonsai.

- Pea pod.

- The nest.

Daniel Patterson. Nick Muncy. IOC. USA

- “Haute patisserie needs to be simpler.”

- Black sesame mochi with strawberries, shiso and kumquat.

- Steamed vanilla cake with blueberries and violet, whipped white cheese.

- Whipped rhubarb, olive oil and spring herbs.

- Seawater taffy.

Fernando Sáenz. Grate. Logroño, Spain.

- Ice cream made with goat yogurt, green tomato and basil.

- Icy seawater and Albillo.

BAKERY

Andreu Beltrán. Forn Mistral. Barcelona, Spain.

- Family tradition.

- Old varieties, more relevant than ever.

- Beetroot burger.

- Beer bread.

- Spelt levain bread.

Javi Moreno. Moreno. Murcia, Spain.

- Green olive bread.

- Raisin bread.

- Rustic bread.

- Orange cakes.

- Angel hair pastries.

Jesús Querol. Forn Pa Runyó. Lleida, Spain.

- Ronyo bread.

- Pla d'Urgell stone bread.

- Hazelnut and raisin bread.

- Beer bread.

Esteban Silva Vilchez. La Mar Dolça. Mallorca, Spain.

- Organic wholemeal bread with seeds.

- Gató de ametlles.

- Pasta frola.

- Cornstarch alfajor.

- Media Luna (butter pastries).

- Bizcochito de grasa or Cuernitos argentinos.

FOODSTYLE

- The Éclair Diaries, a gastronomic journey by Johnny Iuzzini.

Delivery time

Fast and secure shipping
We offer worldwide shipping. Orders are always calculated in business days:

Peninsula and Balearic Islands: 24 - 48 hours.
Europe and Canary Islands: 5 - 6 days.
Rest of the world: 8 - 9 days (subject to customs clearance times).

Once your order has been shipped, you will receive a confirmation email with a tracking link so you can locate it at all times.

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.

PATRICK AUBRION, MOMOFUKU... signature desserts