Sweet Sauces #PR44

Name: Sweet Sauces #PR44
Brand: Librería Gastronómica
SKU: RPR44
Price: 36.50 EUR
Availability: InStock

36,50 €

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Descripción

19 authors
31 recipes
126 preparations
37,941 words
225 photographs

LANGUAGE: Spanish

Pastry and Sweet Kitchen

Thickening, Gelling, Emulsifying, and Foaming: The Foundations of 'Sweet Sauces' Creams and fillings are often overlooked, even though they are just as, if not more, important than in savory cooking. That's why PãstryRevolution aims to highlight them, detailing the basic techniques used to prepare them. Knowing how to differentiate between a sauce, a gel, an emulsion, and a foam is essential for successful creation. The characteristics and functions of certain hydrocolloids, such as xanthan gum, carrageenan, and pectin, are also explained. All of this is accompanied by recipes that apply the theoretical knowledge, presented by renowned chefs such as Quique Dacosta (Quique Dacosta Restaurante***), Begoña Rodrigo (La Salita*), Aurelio Morales (Cebo*), Toni Vera, and Pierre Hermé.

Water, the key to sauces

Ways to make a sauce

Additives

2,000 pages. Pierre Hermé.

Cooked blood, ivory, sprouts and pear.

Davide Oldani. Kandinsky. Mario Sandoval.

Pac-Man. Josep Maria Rodríguez.

Four ways: nuts, green, tender, frozen, macerated. Fina Puigdevall.

Milks with soy cream and hot milk foam. Quique Dacosta.

Jelly Rainbow. Martin Benn.

Beetroot, cherries and cola. Begoña Rodrigo.

Chocolate cone, passion fruit cream and sesame crisp tuile. Frédéric Bau.

Pastel Buenos Aires. Toni Vera.

Coconut, pineapple, passion. Toni Vera.

False country cheese with black truffle caramel. Aurelio Morales.

Citrus fruits, vodka, and sheep's milk yogurt ice cream. Alba Llacera.

Roots. Yann Duytsche.

Chocolate and licorice with apricot and goat cheese. Jordi Butrón.

Atlantic. Sergio Ortiz.

Best artisan butter cheesecake croissant in Spain. Toni Vera.

Bakery

In this edition's bakery section, we find three articles: one on pastries and two on bread. We begin with Rafael Charquero. He is the Pastry Chef at a luxury hotel complex in Doha (the capital of Qatar, in the Persian Gulf) and is responsible for presenting spectacular breakfast buffets. Among his creations, we highlight a spectacular 'Pain au cholotat bicolore' (two-tone chocolate cake), a sweet faux hamburger, two croissants (lemon and raspberry with cheese), and an original pistachio brioche. Next, we have two articles from two regions particularly attuned to good artisan and traditional bread: the Basque Country and Galicia. CROSTA OGITEGIA in Zalla (Vizcaya), where Roberto Fernández makes fantastic breads that have been a hit with his clientele and also in the 60 best Basque restaurants, such as Azurmendi (Eneko Atxa), with 3 Michelin stars. The baker presents a low-gluten corn bread; a barley and corn middlings bread; And a very original and tasty pea brioche. LA BULANXERÍ, in Santiago de Compostela, which, as its name suggests, is a collaboration between a French and a Galician baker (Jacques Isaac and Alberto Neira) to create a fusion that offers five original creations, such as a Galician-style baguette or a cornbread based on 'Broa', but completely different from the traditional version. Spectacular. In short, 3 articles and 14 recipes make up this edition of PãstryRevolution's bakery section.

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Sweet Sauces #PR44