{"product_id":"postres-mugaritz-ebook-andoni-luis-aduriz","title":"Mugaritz Desserts (eBook), Andoni Luis Aduriz","description":"\u003cp\u003e \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003e220 pages\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e Montagud Editores began its publishing activity in 1906, dedicating the majority of its publications to the world of bread and confectionery. Since then, its founding commitment has remained steadfast. Authors such as Frédéric Bau, Pierre Hermé, Jordi Roca, Albert Adrià, Oriol Balaguer, and the master baker Santiago Pérez have provided ample evidence of the sector's progress through their books published by this publishing house.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Why not publish a monograph on the desserts of one of the world's most influential restaurants? Moreover, why not do so knowing that dessert is destined for extinction at Mugaritz? It has taken 111 years of professional development to publish a work of this magnitude, in which, through reflections, creations, and processes, a future is presented that is, at the very least, questionable.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eBrowse through the pages of this work, born with the intention of sparking reflection. Because those who think, win.\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\u003eSUMMARY\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 - Alphabetical index of recipes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alphabetical index of preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Caramelized French toast 'made the old-fashioned' with milk ice cream and candied lemon peel. 1998.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pumpkin pulp and Tahitian vanilla ice cream, candied black sunflower seeds. 1999.\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\n\n \u003cu\u003eThe world of sweets 20 years ago at Mugaritz. Dani Lasa, Head of R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Licorice cookie filled with sheep's milk cream, sweet and sour ice cream and roasted apple jelly. 2000.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Idiazabal cheeses. 2000.\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\u003eBlessed ignorance. Leire Etxaide, head of the Mugaritz orchard\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Little frozen delights on a baked meringue; of grapefruit and chervil; of reduced milk and sage; of pear and basil; of orange and oregano. 2001.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Espresso coffee grounds on a cold cocoa soup; light chicory cream and natural farm milk skin. 2004.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- On an almond financier: toasted pectin, caramelized apple core. Sparkling Latxa sheep's milk ricotta and violets. 2002.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cocoa, badiana, menthol. 2003.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Autumn of chocolate, coffee and hazelnuts. Creamy chocolate sponge, mascarpone cheese, hazelnuts and crispy coffee leaves. 2003.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eSweet Perspectives. Julián Otero, R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The cold soufflé of dried fruits. Polypody sands and a trace of licorice. 2004.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candied pumpkin wedge on a vanilla and pumpkin cream. Milk foam and truffle. 2004.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Orange blossom thawing with pistachio sponge, frosted flowers and rambutan granita. 2005.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sun-ripened garden red berries, a few drops of virgin olive oil and lime. Cool beetroot bubbles. 2006.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Red peach wedges and lemon verbena ice cream. 2006.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen sphere of white chocolate on a broken nut brittle. Cocoa distillate. 2007.\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 \n\u003cu\u003eSweetness as a creative tool for the savory world. Ramón Perisé, R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Hot pumpkin bonbon, between sweet and bitter complements. 2008.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Evoking a spring morning: Latxa sheep's milk ice cream, sun-ripened red fruits, aniseed herb sprouts, and bland textures. 2008.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Hazelnuts, ferns and vanilla. Polypody pastry with vanilla ice cream and cream. 2009.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The broken egg, the frozen yolk, and the white flowers. 2009.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Broken, toasted and salted walnuts; milk ice cream and Armagnac jelly. 2010.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mint-Mojito. 2011.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Vanilla and fern. 2011.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Incense sweets scented with eucalyptus. 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Folded canvas. Sour cream and caramel candy. 2012.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond ice cream. 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Warm notes of pepper and nasturtiums with market fruits. 2012.\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\u003eThe power of words\/poetry to transcend. Janice Wong, chef\/artist, founder of 2am: dessertbar, 2am: lab and Janice Wong Singapore\u003c\/u\u003e\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Returning to childhood. Toasted milk wafer with lemon ice cream. 2012.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Charcoal-grilled sponge cake and roasted curd. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Glass biscuit, sugar and cocoa. 2013.\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\u003eLet's go for dessert... Iñaki Martínez de Albéniz, PhD in Sociology and lecturer at the University of the Basque Country (UPV)\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen Desert Rose. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Paper of flowers and herbs. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond ice cream nougat. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Candy caviar. 2013.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sheep's milk and sesame yogurt. Bitter primroses. 2013.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond trees in bloom. 2014.\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\u003eDemocratizing sweets through science. Gema Serrano, R\u0026amp;D at Mugaritz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Stracciatella. 2014.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen apple shavings and aged cheese. 2014.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pushing the limits of the impossible; sugary churro. 2014.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate and caramel doughnut. 2014.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Lemon succade and the usual herbs. 2014.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dulce de leche and whey. 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Whiskey cake. 2015.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Peanut shortbread. 2015.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Toffee and parsnip tart. 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ball of jasmine and hay. 2015.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Anise and pine nut cake. 2015.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- To each their own… 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - From bitter to sweet. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Dried cocoa hydrangea. 2016.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Sweet lacquer' of chicken and lime. 2016.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mother of kombucha and strawberries. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Glutinous apple and butter Marroc. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gypsy cherry and rhubarb mash. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sugar rosette, liqueur mousse. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sweet yolk-ovum. 2016.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eThe end of desserts. Andoni Luis Aduriz.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213938008396,"sku":"PMD","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/POSTRESMUGARITZ.png?v=1785488882","url":"https:\/\/montagud.com\/en\/products\/postres-mugaritz-ebook-andoni-luis-aduriz","provider":"Montagud","version":"1.0","type":"link"}