{"product_id":"patrick-aubrion-momofuku-postres-de-autor","title":"PATRICK AUBRION, MOMOFUKU... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e21x24 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e20 protagonists\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e71 recipes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e284 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e108 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e44,800 words\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eBAKERY\u003c\/strong\u003e\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\u003ePatrick Aubrion. Antoine Sweets. Belgium.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon brownie.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry 'Twan'.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pineapple Tatin.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Passion fruit crème brulée.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eFrank Haasnoot. Mandarin Oriental. Taipei, Taiwan.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Blueberry tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple pie.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pecan nut tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apricot tart.\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\u003eChristina Tosi. Momofuku Milk Bar. USA\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - \"The most powerful combination for a dessert is to unite a flavor and a memory.\"\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Crack Pie tm.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Compost Cookies tm.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gretas (sugar cookies).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cspan style=\"font-size: medium;\"\u003e\u003ci\u003eFruity flavors.\u003c\/i\u003e\u003c\/span\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\u003eRicardo Vélez. Moulin Chocolat. Madrid, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gourmet glass.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Lemon tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raspberry and mango tarts.\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\u003eJosé Montejano. Desucre. Cocentaina, Spain\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red summer fruits.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Dulcey, apricot and Greek yogurt.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - White chocolate, lime and thyme.\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\n\n \u003cu\u003eLluis Estrada. Canal. Barcelona, ​​Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Saint-Tropez.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citricus.\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\u003eDiego Lozano. Confectionery school. Brazil.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - CH14.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cherry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Isadora.\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\u003eSWEET KITCHEN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJesús Escalera. Fernanda Covarrubias. La Postería. Mexico.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cotton pastries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla flower.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Land mollusk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple or cucumber?\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Forest.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Moon of Seville.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Curro Noriega. Mario Ríos. Besana Tapas. Utrera, Spain.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Milk, cocoa, hazelnut and sugar.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sheep's curd with honey and caramelized walnuts.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pearl milk with rice ice cream and caramelized cinnamon soil.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Summer truffles.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spring.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eBenjamin Donath. Grand Hyatt. Germany.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Asparagus, pine needles, egg yolk and honey.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Corn, canola, peach and lavender.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet potato, chocolate and raspberry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cucumber Martini.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eOscar Calleja. Annua. San Vicente de la Barquera. Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Updated cream mille-feuille.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bonsai.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pea pod.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- The nest.\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\u003eDaniel Patterson. Nick Muncy. IOC. USA\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Haute patisserie needs to be simpler.”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black sesame mochi with strawberries, shiso and kumquat.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Steamed vanilla cake with blueberries and violet, whipped white cheese.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whipped rhubarb, olive oil and spring herbs.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Seawater taffy.\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\u003eFernando Sáenz. Grate. Logroño, Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ice cream made with goat yogurt, green tomato and basil.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Icy seawater and Albillo.\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 \u003cstrong\u003eBAKERY\u003c\/strong\u003e\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\u003eAndreu Beltrán. Forn Mistral. Barcelona, ​​Spain.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Family tradition.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Old varieties, more relevant than ever.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beetroot burger.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beer bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spelt levain bread.\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\u003eJavi Moreno. Moreno. Murcia, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Green olive bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Raisin bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rustic bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange cakes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Angel hair pastries.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eJesús Querol. Forn Pa Runyó. Lleida, Spain.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ronyo bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pla d'Urgell stone bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hazelnut and raisin bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Beer bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e\u003cu\u003eEsteban Silva Vilchez. La Mar Dolça. Mallorca, Spain.\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Organic wholemeal bread with seeds.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gató de ametlles.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pasta frola.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cornstarch alfajor.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Media Luna (butter pastries).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bizcochito de grasa or Cuernitos argentinos.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eFOODSTYLE\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Éclair Diaries, a gastronomic journey by Johnny Iuzzini.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210351878476,"sku":"RPR14","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY14.png?v=1778001142","url":"https:\/\/montagud.com\/en\/products\/patrick-aubrion-momofuku-postres-de-autor","provider":"Montagud","version":"1.0","type":"link"}