{"product_id":"salsas-dulces","title":"Sweet Sauces #PR44","description":"\u003cp\u003e \u003cstrong\u003e19 authors\u003cbr\u003e 31 recipes\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e126 preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e37,941 words\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e225 photographs\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003ePastry and Sweet Kitchen\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThickening, 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.\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Water, the key to sauces\u003c\/div\u003e\n\n\u003cdiv\u003e Ways to make a sauce\u003c\/div\u003e\n\n\u003cdiv\u003e Additives\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e 2,000 pages. Pierre Hermé.\u003c\/div\u003e\n\n\u003cdiv\u003e Cooked blood, ivory, sprouts and pear.\u003c\/div\u003e\n\n\u003cdiv\u003e Davide Oldani. Kandinsky. Mario Sandoval.\u003c\/div\u003e\n\n \u003cdiv\u003ePac-Man. Josep Maria Rodríguez.\u003c\/div\u003e\n\n\u003cdiv\u003e Four ways: nuts, green, tender, frozen, macerated. Fina Puigdevall.\u003c\/div\u003e\n\n\u003cdiv\u003e Milks with soy cream and hot milk foam. Quique Dacosta.\u003c\/div\u003e\n\n\u003cdiv\u003e Jelly Rainbow. Martin Benn.\u003c\/div\u003e\n\n\u003cdiv\u003e Beetroot, cherries and cola. Begoña Rodrigo.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate cone, passion fruit cream and sesame crisp tuile. Frédéric Bau.\u003c\/div\u003e\n\n\u003cdiv\u003e Pastel Buenos Aires. Toni Vera.\u003c\/div\u003e\n\n\u003cdiv\u003e Coconut, pineapple, passion. Toni Vera.\u003c\/div\u003e\n\n\u003cdiv\u003e False country cheese with black truffle caramel. Aurelio Morales.\u003c\/div\u003e\n\n\u003cdiv\u003e Citrus fruits, vodka, and sheep's milk yogurt ice cream. Alba Llacera.\u003c\/div\u003e\n\n\u003cdiv\u003e Roots. Yann Duytsche.\u003c\/div\u003e\n\n\u003cdiv\u003e Chocolate and licorice with apricot and goat cheese. Jordi Butrón.\u003c\/div\u003e\n\n\u003cdiv\u003e Atlantic. Sergio Ortiz.\u003c\/div\u003e\n\n\u003cdiv\u003e Best artisan butter cheesecake croissant in Spain. Toni Vera.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBakery\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eIn 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.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210634142028,"sku":"RPR44","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY44.png?v=1778001545","url":"https:\/\/montagud.com\/en\/products\/salsas-dulces","provider":"Montagud","version":"1.0","type":"link"}